Japanese milk rolls
- April 2016
- Makes 12 rolls
- Hands-on 45 min, oven 20 min, plus rising & proving
These soft, slightly sweetened Japanese milk rolls make a delightful breakfast or afternoon treat.
See our guide for how to make cinnamon rolls too if you prefer something a little sweeter.
- 8.6g (5.3g saturated)
- 26.9g (3.5g sugars)
If you’re kneading by hand, we recommend you add three-quarters of the liquid, then see if it needs the rest (some flours take more liquid than others). If the dough really is too wet to knead, add an extra handful of flour.
A plastic dough scraper is useful when hand-kneading wet, sticky dough – find them in all good cookshops or on Amazon.
You can leave the dough to rise overnight in the fridge. Bring it back to room temperature before shaping and proving. You can also freeze dough after kneading: freeze in an airtight freezer bag, easing out as much of the air as you can before sealing. Defrost completely, then let the dough puff up again before shaping and proving. After overnight rising or freezing, it may take a bit longer than usual to prove.
These rolls get their soft, light and airy nature from their roux-like starter (tangzhong). They’re best a few hours after baking.
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