Egg Free Japanese Bread Rolls Recipes

HOMEMADE BREAD ROLLS (EGGLESS)

Steps:

• Heat the water until warm enough that you can still dip in a finger comfortably (too hot and it will kill the yeast, too cold and the yeast won't activate). Pour the water into the bowl of a stand mixer (or a large mixing bowl if doing this by hand). Stir in the yeast and 1 tbsp sugar, cover the bowl with clingfilm and set aside for 5 to 10 minutes to become frothy.
• Next, heat the milk till lukewarm and pour into the bowl along with the melted butter. Add the remaining 1 tbsp sugar and then the salt. Stir.
• Add the flour and attach the dough hook to the mixer. Let it run on medium low for 2 to 3 minutes until the dough comes together and begins to look smooth. At this stage I like to knead the dough by hand for another 2 minutes. It should hardly be sticky, and be elastic and smooth by the end of it. Poke a finger lightly on the dough. If it slowly bounces back, you've kneaded it enough. If doing this without the mixer, you will knead for about 5 minutes in total.
• Place the dough on a lightly floured surface, then lightly oil the mixing bowl. Pop the dough back in and cover with clingfilm. Leave to rise at room temperature for 1 hour until it doubles.
• Lightly grease a shallow 8x4 baking pan and set aside. Preheat the oven to 200 C.
• Take the puffed dough out of the bowl and press lightly to release the air. Pat it into a disc roughly 8" wide and divide into 8 equal triangles.
• Roll each triangle into a ball, then shape by lightly flattening the ball, then bringing the sides of the ball up and pinching them together. When you turn it over, the top should be smooth.
• Place each shaped ball of dough in the pan, leaving a little space between them. Cover with clingfilm and allow them to rise for 20 to 30 minutes until doubled. They will stick to each other, that's absolutely fine.
• Brush the tops lightly with melted butter, then bake for 20 minutes, rotating the tray halfway to ensure even browning. The rolls are done when they are puffed and browned and feel firm on the top.
• As soon as they're out of the oven, brush with more melted butter to soften the crust. Allow to cool for 5 minutes, then remove from the pan and place on a wire rack to cool without them getting soggy.
• Rolls are best eaten fresh (with butter!), but can be stored at room temperature for 2 days in an airtight tin and toasted after the first day. Beyond that, they're best stored in the refrigerator. Happy baking!

EGG FREE JAPANESE BREAD ROLLS RECIPE

Steps:

• Procedure:
• In a pan mix together milk and flour and heat it.
• The custard will start thickening.
• Whisk until it is lump free and thick.
• Remove from flame and transfer it immediately to a bowl.
• Cover with cling film and make sure that the film touches the top of the custard. This will help with avoiding skin formation.
• Allow it to cool completely.
• In a bowl mix all the dough ingredients along with the cooled tangzong and bring it together into a soft dough.
• Knead it on counter for 10 minutes until smooth and elastic.
• Place in an oiled bowl and cover with cling film and allow it to double in volume. The time taken may vary from 45 - 70 minutes depending upon the temperature of the place you live.
• Transfer dough back to counter, press it and roll it into a thin rectangle.
• Apply butter, sprinkle sugar and cinnamon and roll ti from the longest side of the rectangle into a tight log.
• Preheat oven to 200C.
• Slice the log into triangles.
• Grase a 8" round spring form tin.
• Place the triangles inside the tin.
• Cover with cling film and set aside for 15 minutes.
• Now bake the bread for 15 - 20 minutes until the top is golden.
• Remove the outer ring and let it cool.
• Once warm enough to handle, transfer to a serving plate and serve immediately.