Soft vanilla milk bread

Ah, yes! 🥖 Soft Vanilla Milk Bread is wonderfully pillowy, slightly sweet, and perfect for sandwiches or just enjoying warm with butter. It’s often made with milk and sometimes a tangzhong (water roux) for extra softness and fluffiness.

Here’s a detailed recipe for a soft, fluffy, homemade milk bread:

🥛 Soft Vanilla Milk Bread

Ingredients (makes 1 loaf or 12 rolls)

For the dough:

2 ½ cups bread flour (or all-purpose flour)
3 tbsp sugar
1 tsp salt
2 tsp instant yeast
½ cup warm milk (about 110°F / 43°C)
1 large egg
3 tbsp unsalted butter, softened
1 tsp vanilla extract

Optional for milk-soaked rolls:

2–3 tbsp milk for brushing before baking

Instructions

1. Make the dough

In a large mixing bowl, combine flour, sugar, salt, and yeast.
In a separate bowl, whisk milk, egg, and vanilla together.
Add wet ingredients to dry ingredients, mixing until a rough dough forms.
Knead in softened butter until smooth and elastic (about 8–10 minutes by hand, or 5–6 minutes with a stand mixer using a dough hook).

2. First rise

Place the dough in a lightly greased bowl and cover with a damp towel or plastic wrap.
Let it rise in a warm place until doubled in size (about 1–1.5 hours).

3. Shape the loaf

Loaf: Punch down the dough, shape into a smooth log, and place in a greased 9×5-inch loaf pan.
Rolls: Divide dough into 8–12 equal pieces, shape into smooth balls, and place in a greased baking pan.

4. Second rise

Cover and let rise until doubled (about 30–45 minutes).

5. Bake

Preheat oven to 350°F (175°C).
Optional: brush the top with milk for a soft, golden crust.
Bake for 25–30 minutes (loaf) or 18–22 minutes (rolls) until golden brown.
Cool on a wire rack before slicing.

💡 Tips & Variations

Extra fluffy: Use a tangzhong (water roux) made from 2 tbsp flour + ½ cup milk, cooked until thick, then cooled and added to dough.
Sweet version: Add 2–3 tbsp honey for a slightly sweeter bread.
Soft crust: Cover the bread with foil halfway through baking if it browns too quickly.
Storage: Store in an airtight bag at room temperature for up to 3 days, or freeze for longer.

If you want, I can give you a Japanese-style pillowy Hokkaido milk bread version that uses tangzhong — it’s next-level soft and practically melts in your mouth.

Do you want me to share that version?