Approximate values estimated by AI
Quick Japanese Milk Bread Rolls
70% authentic · Japanese
A simplified version of Japanese milk bread, adapted for quicker preparation without sacrificing too much of the signature softness. These rolls are perfect for a faster bake.
Ingredients
- Bread flour250g
- Granulated sugar30g
- Salt4g
- Instant dry yeast3g
- Whole milk150ml
- Unsalted butter20g
- Egg1
Steps
- 1
In a large bowl, combine bread flour (250g), sugar (30g), salt (4g), and instant dry yeast (3g).
- 2
Add the milk (150ml), one egg, and softened butter (20g) to the dry ingredients.
- 3
Mix until a shaggy dough forms, then knead for about 8-10 minutes until smooth and elastic. The dough should be soft.
- 4
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled, about 45-60 minutes.
- 5
Punch down the dough and divide it into 6 equal portions. Shape each portion into a smooth ball.
- 6
Place the rolls on a baking sheet lined with parchment paper, leaving some space between them. Cover and let rise for another 30-45 minutes until puffy.
- 7
Preheat oven to 190°C (375°F).
- 8
Bake for 15-20 minutes, or until golden brown and cooked through.
- 9
Let cool slightly on a wire rack before serving.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
