Japanese Milk Bread Rolls

June 29

Japanese milk bread relies on an interesting technique of creating and adding a roux to the dough which provides the lightness that the bread is known for. It’s one of the more complex recipes here but is worth mastering for its show stopping results.

Serves 12

Method

1. To make the tangzhong (the traditonal roux used for this bread), in a small non-stick saucepan add the 25g flour and the 100 ml full-fat milk. Mix well to remove any lumps and then place the pan on low heat, stirring continuously, using a rubber spatula, until it becomes super thick. Leave to cool completely before use.
2. In the food mixer place 350g flour, the yeast, caster sugar and salt and mix together. Make a well in the centre of the mix and add one egg, cream, butter and the cooled tangzhong.
3. Mix for a good 5 minutes on medium speed, using a stand mixer with a dough hook attachment, until the dough becomes smooth and elastic.
4. Remove the hook and transfer the dough to a floured surface, dust with flour and knead it into a ball. Then place in a lightly greased mixing bowl and cover with cling film or a damp tea towel, then leave to prove for approx 45 minutes, until doubled in size (the time will depend on the temperature of the room).
5. Grease a 9 x 12inch deep sided baking tin and set aside.
6. Once risen place onto a clean lightly floured work surface and knock the bread back by pressing down and pushing out any air in the dough. Knead again for about 5 minutes then roll the dough into a long, sausage shape and divide into 12 portions. Roll each portion into a small ball and place into the greased tin and allow to prove again, lightly covered with cling film or tea towel for 30-40 minutes or until doubled in size.
7. Preheat the oven to 180°C/350°F/Gas Mark 4. Brush with the remaining egg and place into the oven to bake for 30 minutes until golden and risen.

For the Tangzhong:

25g strong white flour

100ml milk

For the dough:

350g strong white bread flour

2 tsp fine sea salt

2 tbsp sugar

2 tsp dried yeast

1 egg

175ml cream

50g butter, at room temperature

To glaze:

1 egg lightly beaten

You'll Need

Large Mixing Bowl

Small Saucepan

Whisk

Deep Sided Tin