JAPANESE MILK BREAD - FLUFFY DINNER ROLLS
With this recipe you can make the softest, fluffy and chewy milk bread at home without a stand mixer! You just need to knead this smooth dough with your hands (that is very relaxing) and you'll get perfect Japanese style milk buns that are perfect both for sweet and savoury stuff! Of course you can use your stand mixer if you have it, but it is not needful.To get soft bread, remember that you don't have to get a dry dough: it's better a slightly sticky dough because water will help you to get soft bread. For kneading a slightly sticky dough by hands, you can using a spatula for the first minutes, to avoid dough sticking to your finger.
- 70 g (1/3 cup) milk lukewarm
- 30 g (2 tbsp) water lukewarm
- 4 g (1 tsp) active dry yeast read on the packaging if your yeast required to be activated
- 30 g (2 tbsp) unsalted butter melted
- 30 g egg (about 1/2 egg) beaten keep aside the leftover egg forthe topping
- 220-230 g (1+3/4 cups) all purpose flour
- 3 g (1/2 tsp) salt
- 20 g (1+1/2 tbsp) sugar
- beaten egg
- 20 g (1 tbsp) unsalted butter cubed
- In a small size bowl, pour water, milk and add the dry yeast: mix until dissolves and set aside.
- In a large size bowl, mix the dry ingredients: flour, salt and sugar.
- In the yeast mix add beaten egg, melted butter and mix.
- Add the yeast mix to the flour mix and combine with a spatula until well combined and get a little sticky dough (not too wet): the consistency of your dough may vary depending on your flour. If your dough seems too wet, you can add up to 1-3 tbsp more flour until the dough comes together; if it seems too dry, you can add up to 1-2 tablespoon of milk.
- Sprinkle the work surface with a little flour (don't use too much flour) and knead the dough for about 10 minutes or until smooth, elasticand, soft and not sticky dough.
- Put the dough in a greased large size bowl, cover with plastic wrap and let it rise in a warm place until double in size (about 1 1/2 - 2 hours).
- Divide the dough into 12 pieces and make them round.
- Cover the balls with plastic wrap, with a kitchen towel and let them rest for 15 minutes.
- After resting, flat the balls, round and smooth the surface until get round smooth balls.
- Place them in a pan 28x18 cm - 11x7 inch lined with parchment paper and greased.
- Cover with plastic wrap and let it rise in a warm place until double in size (about 1 1/2 hour).
- Brush the top with beaten egg and add the cubed butter on top.
- Bake in preheated oven at 200° C - 390° F for about 15 minutes or until browned.
Store the rolls at room temperature in a paper bag then place the paper bag into a plastic bag.
I love kneading this dough by hands, it’s relaxing and very easy to make, but if you have a stand mixer, you can use it!
The consistency of your dough may vary depending of your flour. If your dough seems too wet, you can add up to 1-3 tbsp more flour until the dough comes together; if it seems too dry, you can add up to 1-2 tablespoons of milk.
I let my dough rise in a warm place: turn on the oven for 10 minute at 50° C – 125° F, then turn it off and let rise the dough in the warm oven.