Potato Hokkaido-Style Milk Rolls
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A Note from Feedfeed
Nothing says comfort quite like a basket of warm, pillowy rolls on the Thanksgiving table. These Potato Hokkaido-Style Milk Rolls are soft, fluffy, and enriched with russet potatoes for extra moisture and tenderness. Inspired by the Japanese milk bread method, this recipe uses a simple flour-and-milk paste (tangzhong) to keep the rolls light and airy while staying fresh for longer. Finished with a brush of nutty brown butter and a sprinkle of flaky salt, they strike the perfect balance of savory and slightly sweet—ideal for soaking up gravy or enjoying with butter.
Recipe Description
These Thanksgiving Potato Hokkaido-Style Milk Rolls are a modern twist on a classic holiday side. Mashed russet potatoes give the dough its cloud-like softness, while the tangzhong method ensures a supple, tender crumb. The rolls are brushed with rich brown butter right out of the oven and topped with flaky salt for a golden, bakery-style finish. Perfect on their own or as part of your holiday spread, they’re a show-stopping side that everyone will reach for first.
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Recipe Card
ingredients
Paste
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk
ingredients
Dough
- 1/2 cup boiled potatoes, boiled and riced
- 3/4 cup whole milk
- 3 tablespoons brown sugar
- 2 3/4 teaspoons dry active yeast
- 2 eggs
- 1 egg yolk
- 3 3/4 cups plus 2 tablespoons bread flour
- 1 tablespoon plus 1½ teaspoons kosher salt (must be Diamond Crystal brand, if not cut the salt measurement in half)
- 1 tablespoon diastatic malt powder, optional
- 6 tablespoons unsalted butter, cubed & softened
- Egg yolk wash, for brushing
- Brown butter
- Flakey salt
Method
Step 1
In a small saucepan, combine milk and flour. Cook over low heat until a thick paste forms, then set aside to cool.
Step 2
In the bowl of a stand mixer, combine milk, brown sugar, and yeast. Let it sit for 10 minutes to activate the yeast.
Step 3
Add the plain, cooked, riced potatoes to the yeasted milk mixture.
Step 4
Add in the cooked paste and eggs. Mix with a dough hook until fully incorporated.
Step 5
Add in the dry ingredients and knead for 6-8 minutes.
Step 6
Add in softened butter, mixing until you have a smooth dough.
Step 7
Form the dough into a ball, then transfer to a bowl to rise. Let rise until the dough has doubled in size, then refrigerate overnight.
Step 8
Portion the dough into 18 even pieces, and roll each into a smooth round ball.
Step 9
Add the rolls to a buttered baking dish. Cover and let rise until almost doubled (approximately 1 hour).
Step 10
Spray or brush the top of the rolls with egg wash.
Step 11
Bake at 400F for 20-25 minutes, rotating the pan halfway through.
Step 12
Let the rolls cool for 5-10 minutes, then brush with brown butter and sprinkle with flakey salt.