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–+ servings
Japanese Milk Rolls
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Japanese Milk Rolls

these soft fluffy rolls have a slightly sweet taste
Recipe Category: Bread
Makes enough for: 10 rolls
All Rights Reserved: An original recipe from Lavender and Lime

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