Japanese Milk Bread Rolls Recipe

What is Japanese Milk Bread

Japanese Milk Bread, also known as Hokkaido Milk Bread or Shokupan, is a soft and fluffy bread that has become popular worldwide. Its unique texture and slightly sweet taste make it a versatile choice for both sweet and savory dishes.

Ingredients to Make Japanese Milk Bread

• 540g bread flour
• 80g granulated sugar
• 9g salt
• 7g instant yeast
• 1 large egg
• 300ml full cream fresh milk, room temperature (maximum 30C or 90F)
• 60g unsalted butter, softened

Ingredient Substitutes

If you can't find certain ingredients or prefer alternatives, consider these substitutes:

• Bread flour: You can use all-purpose flour with 2 tbsp vital wheat gluten added per cup of flour.
• Granulated sugar: Replace with an equal amount of honey or maple syrup.
• Instant yeast: Use 1.25 times the amount of active dry yeast.

Step-by-Step Guide to Making Japanese Milk Bread

Follow this simple guide to make your own Japanese Milk Bread at home.

1. Combine the dry ingredients In a large mixing bowl, combine the bread flour, granulated sugar, salt, and instant yeast.

2. Add the wet ingredients Add the egg and full cream fresh milk to the dry ingredients, and mix until a shaggy dough forms.

3. Incorporate the butter Add the softened unsalted butter to the dough and mix until fully incorporated.

4. Knead the dough using the Richard Bertinet slap and fold method This method involves lifting the dough and slapping it onto the work surface, then folding it over itself. Repeat this process for 10-15 minutes, or until the dough becomes smooth, elastic, and slightly sticky.

5. First rise Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1-1.5 hours, or until doubled in size.

6. Divide and shape Punch down the dough, then divide it into equal portions. Shape each portion into a tight ball, then roll each ball out into an oval shape. Fold the sides of the oval inwards and roll the dough tightly, sealing the seam.

7. Second rise Place the shaped dough in a greased loaf pan, cover with a damp cloth, and let it rise for another 45-60 minutes, or until it reaches the top of the pan.

8. Preheat the oven Preheat the oven to 350°F (175°C).

9. Bake the bread Bake the bread for 30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

10. Cool and enjoy Remove the bread from the oven, let it cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.

Nutrition Information

Based on the provided ingredients, here is the estimated nutrition information per serving:

• Calories: 280
• Fat: 7g
• Carbohydrates: 46g
• Protein: 8g
• Sodium: 370mg

Final Thoughts

Japanese Milk Bread is a delightful addition to any meal or snack. Its soft, fluffy texture and subtle sweetness make it a versatile bread that can be enjoyed with a variety of dishes. By following this easy-to-follow recipe, you'll be able to make your own delicious loaf at home. Don't forget to experiment with ingredient substitutes to suit your preferences or dietary needs, and always remember the Richard Bertinet slap and fold method for the perfect dough consistency.

Frequently Asked Questions

Can I use a stand mixer instead of the slap and fold method?

Yes, you can use a stand mixer with a dough hook attachment to knead the dough. Knead on medium speed for about 10-15 minutes, or until the dough is smooth and elastic.

How can I store leftover Japanese Milk Bread?

Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 3 months, just ensure it's wrapped tightly in plastic wrap or foil.

Can I use whole wheat flour for this recipe?

You can substitute up to half of the bread flour with whole wheat flour, but keep in mind that the bread will have a denser texture and slightly different flavor.

Can I add other ingredients to the dough, like dried fruits or nuts?

Yes, you can add your favorite mix-ins, like dried fruits, nuts, or chocolate chips, to the dough before shaping. Be sure to fold them in evenly for a uniform distribution.

Can I use this recipe to make dinner rolls or other shapes?

Absolutely! You can shape the dough into dinner rolls or other shapes, like braids or twists. Just be sure to adjust the baking time as needed based on the size and thickness of the shaped dough.