Very Soft Japanese Milk Rolls

Japanese milk bread, also known as shokupan, is a soft, fluffy bread made with a special technique called tangzhong, which helps retain moisture. It can be enjoyed plain or used for sandwiches, such as the popular Japanese egg sandwich.

Ingredients:

1. 2 1/2 cups (350g) of bread flour (you can use regular flour if you don't have bread flour)
2. 5 Tbsp. (37g) sugar
3. 1/2 tsp. (2.5g) salt
4. Instant yeast 4g yeast (1 heaping tsp.)
5. Lukewarm milk 190 ml (4/5 cup)
6. 1 whole egg (55g)
7. Unsalted butter 3 Tbsp. (40g)

Mix all ingredients except egg and unsalted butter and leave for 5 minutes for yeast to activate.

Add the egg. Mix with mixer. Cover and let rest for 15 minutes.

Add 3 Tbsp. unsalted butter and mix well. Form dough into a ball. Cover and allow to rise (proof) for 60 minutes at room temperature until dough doubles in size.

Flatten dough to make it easier to divide it into 16 portions (about 40g each). Shape each portion into a ball. Cover and allow the dough rest another 15 minutes.

On a flat surface, roll each piece into a round ball again. Place onto a baking pan spaced at least 1 inch apart from each other. Cover and allow to rise for another 60 minutes until dough doubles in size.

Brush with fresh milk.

Bake at lower middle of preheated oven at 350°F for 15-20 minutes.

Baste bread rolls with butter. Enjoy!