Friday, November 2, 2018

Japanese Butter Roll

Since my interest in cultivating my own starter which I named Sunshine, it truly has taken me through a wonderful journey, making new friends and found a bake mate whom I truly appreciate our long distance relationship ...hahaha I meant bread making relationship. Comparing notes and sharing experiences has deepen our friendship :)  Before I digress further, back to this Japanese butter roll, I tweak the recipe a bit , replacing the instant yeast not totally but by adding 1 tbsp of starter (100% hydration) and 1/2 tsp of instant yeast.  This is a trial and no regrets, it turned out beautifully light, fluffy and springy. It reminds me of flaky croissant too. It has a buttery aroma . Such a delight to indulge in rolls such as these.

 beautiful light dough

 beautiful rolls , rolled up like croissants

 just out of the oven, light and soft to the touch
let it rest a while, it will turn more golden color

my beautiful rolls in basket
so tempting 

light , fluffy with a bit of spring when you bite into it

Japanese Butter Roll - adapted from TheZongHan & ZaTaYaYummy


300 g of bread flour 
100 g of All Purpose Flour
1/2 tsp salt
1 tbsp of natural yeast starter (1-00% hydration)
1/2 tsp of instant yeast  ( if not using starter, 2.5 tsp of instant yeast)
4 tbsp of castor sugar
250 ml warm milk
70 g of salted butter ( melted)
1 egg

Egg wash

1egg + 1 tbsp of milk


  1. In a large mixing bowl, first add in warm milk, natural yeast starter, yeast, sugar, melted butter, and egg. Followed by dry ingredients, bread flour, plain flour, and salt.
  2. Using the dough attachment of your mixer, mix everything together until it forms into dough.
  3. Then turn your mixer to speed 4 and knead for about 10 minutes. Be sure to let your mixer rest in between to avoid overheating.
  4. Once your dough has become smooth and elastic, stop kneading and let it proof in a large greased bowl for an hour.
  5. After an hour, knock out all the air and transfer the dough onto a floured surface. Roll the dough to about 20 inch round shape.
  6. Use a pizza roller and cut out 16 triangles.
  7. Roll each of them up to form the pretty rolled shape. Pinch the end to make sure it is secured.
  8. Transfer them into greased pans.
  9. Let it proof for the second time for one and the half hour.
  10. Preheat oven to 180C or 160C fan-forced, gently brush them with egg wash and bake it in the oven for 10 to 15 minutes.
  11. Let it cool and serve. 


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