🍞 Soft and Fluffy Milk Roux Bread (With Step-by-Step Guide)

If you’ve ever wanted to bake bread that’s buttery-soft, slightly sweet, and stays moist for days, this Milk Rue Bread is your next go-to recipe. With a tender, fluffy crumb and rich flavor, it’s the perfect hybrid between sandwich bread and Japanese milk bread—without being overly complicated.

The secret? A milk roux—a cooked paste of flour and milk—that locks in hydration and helps create that signature pull-apart texture.

Whether you’re a first-time baker or someone looking to elevate their bread game, this recipe delivers a reliable, bakery-style loaf at home.

🥛 What is a Milk Roux?

A milk rue (also called a tangzhong or milk roux) is a technique that combines flour and milk over heat to create a thick paste. This process pre-gelatinizes the flour starches, allowing the dough to absorb more liquid. The result? Softer, fluffier, and longer-lasting bread.

🍞 Ingredients

For the Milk Roux:

• 2 tbsp all-purpose flour

• 10 tbsp milk

For the Bread Dough:

• Milk rue (from above)

• 4 cups all-purpose flour

• 1 packet instant dry yeast (about 2 ¼ tsp)

• ½ cup granulated sugar

• Pinch of salt

• ⅔ cup milk, warmed (about 110°F)

• 1 large egg

• ½ stick (4 tbsp) unsalted butter, melted

🧑‍🍳 Step-by-Step Instructions

Step 1: Mix the Dry Ingredients

In a large mixing bowl, combine the flour, instant dry yeast, sugar, and salt. Stir until evenly mixed.

Step 2: Make the Milk Roux

In a small saucepan, whisk together 2 tbsp flour and 10 tbsp milk. Cook over medium-low heat, stirring constantly until a thick, paste-like consistency forms (about 2–3 minutes). Remove from heat and let it cool slightly.

Tip: The rue should be smooth and thick but not overly dry—like a loose pudding.

Step 3: Add Roux to Dry Mix

Add the warm milk rue directly into your flour mixture. Mix thoroughly to distribute the roux throughout the dry ingredients. This helps hydrate the dough more evenly.

Step 4: Add Wet Ingredients

Pour in the warm milk, followed by the egg and melted butter. Stir until a rough, shaggy dough forms. It should be sticky and not yet fully smooth.

Step 5: Let Dough Rest (Autolyse)

Cover the bowl with a towel and let the dough rest for 10 minutes. This step allows the flour to absorb liquid and makes the dough easier to knead.

Step 6: Quick Hand Knead

Transfer the dough to a lightly floured surface. Knead by hand for 60 seconds. It should still be sticky but easier to handle than before.

Step 7: Knead with Mixer

Place the dough into a stand mixer fitted with a dough hook. Knead on medium speed for 10 minutes until the dough becomes smooth and elastic.

Step 8: Final Hand Knead

Turn the dough back out onto a floured surface. Knead by hand for another 30 seconds to finish the texture.

Step 9: First Rise

Place the dough in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place for 45 minutes to 1 hour, or until it has doubled in size.

Step 10: Shape the Dough

Punch down the risen dough and divide it into 3 equal portions. Roll each piece out into a rectangle using a rolling pin.
Fold each section into thirds like a letter, then in half. Repeat for all three portions.

Place the folded dough pieces side by side into a greased loaf pan.

Step 11: Second Proof

Cover the loaf pan and let the dough proof for 45 minutes to 1.5 hours, or until it has visibly risen and puffed up near the top of the pan.

Step 12: Bake

Preheat your oven to 350°F (175°C). Bake the bread for 30 to 35 minutes, or until the top is golden and the loaf sounds hollow when tapped.

Step 13: Cool

Let the bread cool for at least 1 hour before slicing. This helps the crumb set and prevents squishing the loaf.

💡 Tips for Perfect Milk Rue Bread

• Use warm milk, not hot: Hot milk can kill the yeast. Aim for 100–110°F.

• Weigh your ingredients if possible for consistent results.

• Want a glossy top? Brush the loaf with milk or an egg wash before baking.

• Make it sweet or savory: Add cinnamon sugar, chocolate chips, or herbs to make variations of this base.

🧊 Storage Suggestions

• Store at room temperature in an airtight container for up to 4 days.

• To freeze, wrap the loaf in plastic wrap and place in a freezer bag. Thaw at room temperature and reheat slices as needed.

❓ FAQ

Can I make this without a stand mixer?

Yes! It will just require more hand kneading (about 15–18 minutes total) until the dough becomes soft and elastic.

Can I use whole wheat flour?

You can substitute up to 1½ cups of the all-purpose flour with whole wheat flour, but expect a denser loaf.

What makes this bread different?

The milk rue adds hydration and softness you can feel. It’s a great method borrowed from Japanese baking techniques like tangzhong.

📍 Final Thoughts

This Milk Roux Bread strikes the perfect balance of soft, fluffy, and slightly sweet—ideal for toasting, sandwich-making, or simply pulling apart warm and fresh from the oven.

If you've been intimidated by bread baking, this approachable, forgiving recipe is a great place to start.

🍞 Milk Roux Bread Recipe

Soft, fluffy, and slightly sweet bread made with a creamy milk rue.

🕒 Total Time:

Prep: 25 mins | Proof: 1.5–2.5 hrs | Bake: 30–35 mins | Cool: 1 hr

🍽️ Servings:

1 loaf (8–10 slices)

📋 Ingredients:

Milk Roux:

• 2 tbsp all-purpose flour
• 10 tbsp milk

Bread Dough:

• 4 cups all-purpose flour
• 1 packet instant dry yeast (2¼ tsp)
• ½ cup granulated sugar
• Pinch of salt
• ⅔ cup milk, warmed
• 1 large egg
• ½ stick unsalted butter, melted (4 tbsp)
• Prepared milk rue (from above)

🧑‍🍳 Instructions:

1. In a bowl, combine flour, yeast, sugar, and salt. Mix well.
2. In a saucepan, cook 2 tbsp flour and 10 tbsp milk over medium-low heat, whisking until a thick paste forms (milk rue).
3. Stir the milk roux into the flour mixture to hydrate the dough.
4. Add warm milk, egg, and melted butter. Mix until a shaggy dough forms.
5. Let rest for 10 minutes, covered.
6. Knead on a floured surface for 60 seconds by hand.
7. Knead using a stand mixer with dough hook on medium for 10 minutes.
8. Knead again by hand for 30 seconds.
9. Transfer dough to oiled bowl, cover, and proof 45–60 minutes (until doubled).
10. Punch down dough and divide into 3 balls. Roll each flat, fold into thirds, then in half.
11. Place folded dough into a greased loaf pan. Let rise 45–90 minutes (until puffy).
12. Bake at 350°F (175°C) for 30–35 minutes, until golden brown.
13. Cool for at least 1 hour before slicing.

💡 Tips:

• Don’t skip the second hand-knead—it improves texture.
• Want a glossy top? Brush with egg wash before baking.
• Use a kitchen thermometer for perfect milk temp (~110°F).

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