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Recipe for Japanese Butter Roll
Ingredients
Bread flour 200g
Plain flour 50g
Instant baking yeast 1tsp
Milk powder 1tsp
120ml warm water (about 40C)
1 medium to large size egg
Sugar 3tbsp
Unsalted butter 20g
Salt 1/2 tsp
1) Measure and sieve the bread flour, plain flour, milk powder into a large mixing bowl. Measure and add in the sugar, salt and instant dry yeast.
2) Beat the egg and pour the egg mixture into the 120ml warm water using a sieve. Measure out 150ml of the diluted egg mixture and add into the mixing bowl with the dry ingredients.
3) Add in the soften unsalted butter and knead the dough until you have a smooth elastic dough. Form a ball and let it rest in the mixing bowl. Cover and wait 55mins for the first rise.
4) The dough should double in size. Do the dough test.
5) Punch out the air and divide into 8 equal parts, shape them into small balls and cover with a damp cloth. Set aside for 10mins (2nd rise).
6) Roll out one ball of dough and pinch it inwards to form a triangular teardrop shape dough. Flatten the dough and roll it out.
7) From the widest end, roll in the bread dough to form a dinner roll bun. Repeat for the remaining 7 balls from step (5)
8) Glaze with the remaining egg mixture from Step (2).
9) Bake the bread in the oven at 190C for about 15mins until nicely brown.
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