← Nouns Cooking · Japanese

Ingredients

• 250 g Strong bread flour
• 25 g Sugar
• 4 g Salt
• 4 g instant dried yeast
• 1 egg, beaten (2 tbsp kept back to glaze)
• 120 ml lukewarm milk
• 35 g unsalted butter, softened

Method

1. Mix the flour, sugar, salt and yeast in a bowl. Add the milk and most of the egg (keep 2 tbsp for glazing) and mix into a soft dough.
2. Knead for 10 min until smooth, then knead in the butter for 5–8 min until the dough is silky and elastic.
3. Cover and leave in a warm place for about 60 min, until doubled.
4. Knock back, divide into 8 pieces and roll each into a ball. Cover and rest for 10 min.
5. Roll each ball into a fat teardrop (like a carrot). Then, with a rolling pin, roll it into a long thin triangle about 25 cm long. Roll it up loosely from the wide end without stretching, and place on a lined tray with the tip underneath.
6. Cover and prove for about 40 min until puffy. Heat the oven to 190°C (375°F).
7. Brush with the reserved egg and bake for 10–12 min until deep golden. Brush with a little melted butter while hot if you like.

Tips

• Tuck a 5 g stick of salted butter into each roll before rolling up and sprinkle with flaky salt for shio-pan style rolls.
• Wrap cooled rolls well; they stay soft for 2 days.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Japan Japanese Cooking 101