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Japanese Soft Rolls

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Japanese Soft Rolls

Japanese Soft Rolls find their place in the comforting embrace of home kitchens, where they are lovingly crafted for everyday meals. This recipe captures the essence of a family tradition, where ingredients are measured by intuition and experience. The rolls are a staple at Japanese tables, often served alongside both Western and traditional dishes, making them a versatile addition to any meal.

The rolls themselves are a delicate balance of softness and subtlety, with a pillowy texture that melts in the mouth. The buttery richness and gentle hint of salt create a comforting flavor profile, perfect for accompanying a variety of dishes or enjoyed simply with a pat of butter. Each bite is a reminder of home-cooked warmth and the art of simplicity.

Ingredients

  • 500 gflour
  • 7 gyeast
  • 250 mlmilk
  • 50 gbutter
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 500 g of flour and 7 g of yeast. Gradually add 250 ml of lukewarm milk, stirring continuously with a wooden spoon until a shaggy dough forms. This temperature helps activate the yeast without killing it, ensuring a good rise.
  2. Add 50 g of softened butter and 1 tsp of fine sea salt to the dough. Knead the mixture by hand on a lightly floured surface for about 10 minutes until the dough becomes smooth and elastic. The dough should spring back slightly when pressed with a finger, indicating it's ready to rise.
  3. Place the kneaded dough in a clean, lightly oiled bowl, covering it with a damp cloth. Let it rise in a warm, draft-free area until it doubles in size, which is usually indicated by a light, airy texture when gently pressed.
  4. Once risen, gently punch down the dough to release excess air. Divide the dough into equal portions, about the size of a small fist, and shape each into a smooth ball by tucking the edges underneath.
  5. Preheat your oven to 180°C (356°F). Arrange the dough balls on a baking sheet lined with parchment paper, leaving enough space between them to allow for expansion. Cover them with a cloth and let them rest for an additional 15 minutes to slightly puff up.
  6. Bake the rolls in the preheated oven until they are golden brown on top and sound hollow when tapped on the bottom, indicating they are cooked through. This usually takes about 15-20 minutes, but rely on the color and sound rather than time.
  7. Remove the rolls from the oven and transfer them to a wire rack. Allow them to cool slightly, which helps the crumb set and prevents them from becoming soggy.
  8. Serve the Japanese Soft Rolls warm as part of your meal, enjoying their soft, fluffy texture and lightly buttery taste.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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