JAPANESE MILK BREAD - FLUFFY DINNER ROLLS
- 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.
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.