I love having people over for meals. It has been really different this year as curfew has meant lunch time gatherings. We have a huge table, so being socially distanced is easy. I am also cooking less for the blog and more for my guests so I cannot recall what I served these Japanese Milk Rolls with. But I can remember how good they were. I will be making them again for sure.
Head straight on to the Recipe For ♥ Japanese Milk Rolls ♥
In 2003 our love affair with Europe began when we went on honeymoon. In 2008 we started going overseas on an annual basis. And by 2014 we attempted to go twice a year. This meant a lot of sacrifices. But every time someone said something, I told them we wanted to travel while we could. By that, I really meant while we were physically able to do so. In no ways did I envision the world being locked down! Our 2020 holiday to Italy and The Netherlands did not happen. Then Istanbul and Croatia were cancelled. And finally, our June holiday to England was postponed. We made the most of being at home and seeing South Africa. But my heartstrings were tugged at the beginning of August when Mark said he missed his family.
Today’s inspirational recipe from Lavender and Lime ♥ Japanese Milk Rolls ♥ #LavenderAndLime Share on X
We have not seen him since August 2018 when he was in South Africa. Three weeks after our conversation, the Dutch Government changed their travel rules. They would allow family members to come and visit without needing to quarantine. This meant Dave and I could book flights to go and see Mark. I cannot adequately explain how I felt. But there were tears and a murmur in my heart. It did not take long for me to sort out the flights, even though the process was fairly complicated. Once our seats were booked I started collating the documents we need for our Visas.
Click on the links for conversions and notes.
Japanese Milk Rolls
Ingredients
- 90 mls water
- 400 g bread flour, divided, plus extra for dusting
- 125 mls milk, plus extra for glazing
- 7.5 mls instant dried yeast
- 30 g fructose
- 7.5 mls fine salt
- 80 mls cream
- 1 egg
- 24 g softened butter, cubed
- canola oil for greasing
- flaky salt for sprinkling
Method
- Place the water and 15g of the flour into a small sauce pan and mix together with a spatula
- Heat over a low temperature, stirring occasionally, until thick and paste like
- Place into a large bowl and set aside to cool to room temperature
- Place the milk into a small glass bowl and microwave on high for 45 seconds
- Stir and set aside to cool to 37° Celsius and when cool, sprinkle the yeast into the milk
- Stir to combine and set aside for at least 10 minutes
- Place the rest of the flour plus the fructose and salt into a stand mixer bowl and whisk to combine
- Add the milk, cream and egg to the cooled flour paste and whisk until smooth
- Add this to the flour and use a dough hook to mix the ingredients together until a dough forms
- Knead for 10 minutes then take the bowl off the stand mixer and press the butter into the dough
- Place the bowl back into the stand mixer and knead for 5 minutes by which stage it should be smooth
- Turn out onto a lightly floured surface and shape into a ball
- Lightly oil your bowl and place the dough into it, seam side down
- Cover with a shower cap and leave to prove until doubled in size
- Tip the dough out onto a lightly floured surface and gently knock back
- Divide the dough into 10 78g balls and roll each one out to a rectangle
- With the long edge facing you, fold the bottom third of each piece towards the centre
- Then fold the top half towards the centre
- With the short end facing you, roll each piece into a tight sausage shape and neaten the ends
- Place each piece seam side down into a sprayed brownie tin, with the spirals against the long edge
- Set aside uncovered to prove until doubled in size
- Preheat the oven to 180° Celsius
- Glaze the top of the bread with milk and sprinkle flaked salt onto the top
- Place into the oven to bake for 25 minutes
- Remove from the oven and place onto a wire rack to cool completely
Inspiration published on Lavender and Lime October 11:
-
- 2020: Honest Illusions
- 2019: Cinder Toffee
- 2017: The South African Gluten-Free Cookbook
- 2015: Friday On My Mind
- 2013: Sweet Myrtle
- 2012: Candied Bacon And Pickled Pumpkin Muffins
- 2011: Coppa And Courgette Pasta With Exotic Mushrooms
Have you made any overseas travel plans yet that have worked out?
How wonderful that you will be able to visit Mark!
I cannot wait!
Hi Tandy, I know exactly how you feel about being unable to travel. I feel like I’m totally fed up right now, but that is probably also due to my complete lack of enthusiasm about the corporate world in this country. Thanks for this recipe. I like making bread related foods.
These rolls are amazing so I hope you make them. We have one more sleep before we leave for Holland so I am starting to feel hopeful that we will actually go this time 🙂
Tandy….I could eat 10 of these rolls in one sitting without batting an eyelash, right down to the salt sprinkled on top! Amazing!!!
Thank you Laura 🙂
These rolls really look wonderful! Soft and moist….. what more could you want in a roll?!
I agree, and thank you Mimi 🙂
I’ve wanted to make Japanese milk bread for a few years, but it still hasn’t happened. These rolls look wonderful, so pillowy and light!
That is exactly what they are.