Japanese Milk Bread Rolls
Japanese milk bread is uniquely fluffy and chewy, gets topped with savory furikake seasoning for a mix of soft, crunchy, sweet, and salty.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 1/4 cup water (warm (105-110°F))
- 1 tbsp active dry yeast
- 1/8 tsp sugar
- 4 tbsp whole milk
- 2 tbsp water
- 2 tbsp all-purpose flour
- 2+1/2 cup bread flour
- 1 large egg (room temperature)
- 1/2 cup whole milk, room temperature
- 1/4 cup sugar
- 1 tsp kosher salt
- 3 tbsp butter (softened)
- 1 large egg (room temperature)
- 1 tsp water
- 1 tbsp Furikake seasoning (optional)
- 2 tsp toasted sesame oil (optional)
Instructions
- 1
*** In this recipe you can use either a dough conditioner or a tangzhong. Both assist in creating a lighter dough that helps retain moisture for a fluffier roll.
- 2
Combine water, sugar and yeast in a bowl. Stir and set aside to bloom.
- 3
In a saucepan over medium heat, whisk together the milk, water, and flour. Once it starts to thicken, remove from heat and continue to whisk until a thick paste forms. Pour the mixture into a small bowl and set it aside to cool slightly.
- 4
In the bowl of a stand mixer with a dough hook attachment add flour, egg, milk, sugar, salt, yeast mixture and the tangzhong mixture OR dough conditioner. Mix on low speed for about 5 minutes and dough comes together. If the dough is too wet, add flour (1 tablespoon at a time). If it is too dry, add a little milk.
- 5
With the mixer still on low, add a tablespoon of butter at a time until fully incorporated.
- 6
Form the dough into a ball and place in a greased bowl (I use same mixing bowl). Cover with plastic wrap and place in a warm location for 1 hour to rise (or until doubled). Spray a 9-inch springform pan with nonstick cooking spray and set aside.
- 7
Punch the dough down, turn out onto clean, floured surface and shape into a loose round shape. Use a knife or pastry cutter and divide the dough into 8 equal-sized pieces (about 3 ounces each), like a pizza.
- 8
Working one at a time, roll the ball under your palm in a circular motion on the floured surface. Use the cupped sides of your hands to keep the dough centered in your palm and form a smooth dough ball. Add the rolls to the prepared pan, with a little space apart.
- 9
Cover with plastic wrap and place in a warm location for 30 minutes to rise and double in size. Preheat oven to 350°F.
- 10
In a small bowl, add remaining egg and water and whisk vigorously until combined. Use a pastry brush to brush the tops of the rolls with the egg wash. Sprinkle tops with optional Furikake seasoning.
- 11
Bake for 20 minutes, or until the tops are golden brown. (The internal temperature of the baked rolls should be 190°F). Brush the tops with the sesame oil if desired (optional).