Japanese Milk Bread Or Rolls With Sourdough Recipes

JAPANESE MILK BREAD

Steps:

• Whisk water and bread flour together in a saucepan over low heat. Cook roux until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C). Remove from heat and let cool to room temperature.
• Place 3 cups plus 3 tablespoons bread flour, sugar, milk powder, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Mix on low speed. Add cooled roux, egg, cream, and water. Knead dough until it comes together in a shaggy mass, 1 to 2 minutes. Continue to mix on low speed until dough starts to leave the sides of the bowl.
• Increase speed to medium and start adding butter. Mix until completely incorporated and dough is smooth, 10 to 20 minutes. Remove dough from the mixer and place in a greased bowl. Cover and let rise until doubled, about 40 minutes.
• Flatten dough and roll into an oblong shape. Place in a greased loaf pan. Cover and let rise until doubled, 45 to 60 minutes.
• Preheat the oven to 450 degrees F (230 degrees C).
• Uncover loaf and bake in the preheated oven until golden brown, 30 to 35 minutes. Cover with foil if top starts to brown too quickly. Cool in the pan for 10 minutes before inverting onto a rack to cool completely.

JAPANESE MILK BREAD (YEAST VERSION)

Steps:

• Tangzhong
• Whisk the milk and flour in a small saucepan until blended. Cook on med-low heat for several minutes until thickened, stirring or whisking frequently.
• Remove from the heat, and see the instructions below for melting the butter in the hot tangzhong.
• Dough Mixing and First Rise
• These instructions are for using a stand mixer. Scroll to the end of the recipe for hand-kneading instructions if you don't have a mixer.
• Add the butter in chunks to the tangzhong to melt it.
• Whisk the two eggs and then the milk into the tangzhong-butter mixture. Set aside briefly.
• In the bowl of your stand mixer, whisk the flour, sugar, salt and yeast; and then pour in the prepped wet ingredients.
• With the dough hook attachment, mix the dough on low speed for about 1 minute.
• Scrape down the sides of your mixer, and mix on medium speed for about 15 minutes. As you approach the 15-minute mark, the dough will become smooth and should pass the windowpane test.
• Lightly oil a bowl and transfer the dough into it. Form it into a ball, flip it smooth-side up, and cover.
• Let the dough rise until it has doubled, about 1-3 hours, depending on your room temperature and if you used instant vs. active yeast.
• Dough Shaping and Second Rise
• Prepare your pans by greasing them. You can use one large pullman pan, two loaf pans, or make rolls (16 rolls in two 9" round pans, 18 rolls in two 8" square pans, 24 rolls in two 9" square pans, 18 rolls in a 9x13" rectangular pan).
• Scrape the dough out onto a clean countertop. There's no need for flour. Press the dough into a rectangle, divide it and roll the pieces into balls. Your total dough weight is about 1400g. I divided the dough for my large Pullman pan in six 230g pieces.
• Place the balls in your pan(s) and cover. To be able to squeeze the dough balls into the large Pullman pan in an even manner, I placed the end pieces in first and worked my way toward the middle.
• Cover and let the dough proof for 1-2 hours (more if you put the dough in the refrigerator).
• Baking*
• Preheat your oven to 350F and brush the dough with the egg-milk wash.
• Bake loaves for 45-55 minutes and rolls for 30-35 minutes. Cover with foil partway through if the bread seems to be browning excessively.
• The internal temperature when ready should be at least 190F.
• Remove the bread from the oven but not the pans, brush the top with butter while its hot, and then let cool for 10 minutes before removing from the pans.
• After the bread is completely cooled, store it in a plastic bag at room temp for a week or longer.
• *Bread baked in a glass loaf pans will need longer than metal pans.
• Instructions for kneading by hand
• Mix all of the ingredients except the softened butter in a bowl with a spatula, dough whisk and/or your hands. Let rest for 10 minutes, then transfer to your countertop and knead by hand, adding 2 Tbsp of butter at a time, kneading between butter additions until the butter is incorporated and the dough stays together. Now follow the instructions above from when you transfer the dough to a lightly oiled bowl and start the first rise.
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JAPANESE MILK BREAD OR ROLLS WITH SOURDOUGH

Steps:

• Refresh your sourdough starter with a cup of flour and 1/2 cup of water to make a thick starter and let double in volume.
• To make roux, mix flour and water and heat slowly until it begins to thicken and trails can be seen as it's stirred. Take off heat and continue to stir for about a minute.
• Drop the cold butter pats onto the roux to keep the roux from forming a film.
• When the roux is lukewarm, mix it with the sourdough starter and the rest of the ingredients in a mixer. Cover and let sit for 10 minutes.
• Knead well, for about 8 to 10 minutes and tip out onto a floured counter.
• Stretch the dough into a rectangle and fold letter-style, top to bottom and side to side. Place in an oiled, clear straight sided container and cover. after 15 minutes, stretch and fold again. Put back into container.
• Let rise until doubled in volume from the original volume.
• Preheat oven to 350°F.
• After the rise, shape a loaf and place in an 8 inch by 4.5 inch pan that's well oiled. Cover with oiled plastic wrap and let rise until 1 inch above the walls of the pan. Brush the loaves lightly with an egg, beaten with 1 teaspoon of water and bake for 30 minutes, turning after 15 minutes for even baking.
• If making rolls, divide risen dough into 12 pieces (56 to 57g each). Shape as desired and place on parchment paper, cover and let rise until puffed and about 50% larger in size. A piece of dough in a straight sided juice glass to judge when the dough is 1.5 times its original volume.
• Brush the loaves lightly with an egg, beaten with 1 teaspoon of water and bake in 350F oven for 6 minutes, turn and bake for 7 minutes until browned and 200F internally.
• Cool on rack before serving.

SOURDOUGH HOKKAIDO MILK BREAD WITH TANGZHONG

Steps:

• See the Photo Gallery below for step-by-step process photos.
• Starter
• Mix the starter ingredients in a straight-walled, transparent container with space for at least 50% growth. (See photo gallery where 150ml grows to approximately 225ml in a Pyrex container.)
• Press down with your knuckles to create a uniform surface and to push out air. This reduces drying and allows you to see actual CO2 aeration over time.
• Let the starter develop at room temperature. It takes 6-12 hours for this sweet stiff levain to peak.
• Tangzhong
• In a small saucepan, whisk the milk and flour until blended. Cook it on med-low heat for several minutes until it's thickened, stirring frequently.
• Remove the pan from the heat and see the instructions below for melting the butter in the tangzhong if you're using a stand mixer.
• Dough Mixing and Bulk Fermentation
• These instructions are for using a stand mixer. Scroll to the end for hand-kneading instructions if you do not have a mixer.
• Add the butter in chunks to the tangzhong to melt it.
• Whisk the two eggs and then the milk into the tangzhong-butter mixture. Set aside briefly.
• In the bowl of a stand mixer, briefly whisk together the flour, sugar and salt; and then add the sweet stiff starter, separating it into 5-6 portions as you add it to the bowl.
• Now pour in the prepped wet ingredients.
• With the dough hook attachment, mix on low speed for a minute, scrape down the sides, and then mix on medium speed for about 15 minutes. As you approach the 15-minute mark, the dough will become smooth and should pass the windowpane test.
• Transfer the dough to a lightly oiled bowl, form it into a ball, flip it smooth side up, cover and let rise for 6-12 hours depending on room temperature. If you refrigerate the dough, plan for longer rise times. See the photo gallery for approximate dough expansion during the bulk fermentation.
• Shaping and Final Proof
• Prepare your pans by greasing them. You can use two standard loaf pans, or make one loaf and eight rolls in a 9" round pan like I did. Other options include: sixteen rolls in two 9" round pans, eighteen rolls in two 8" square pans, twenty-four rolls in two 9" square pans, and eighteen rolls in a 9x13" rectangular pan. Your total dough weight is about 1470g.
• Scrape the dough out onto a clean countertop. There's no need for flour. Press the dough into a rectangle, divide it and roll the pieces into balls.
• Place the dough balls in your pans, cover and let proof for 2-4 hours (more if you put the dough in the refrigerator).
• Baking*
• Preheat your oven to 350F and brush the dough with the egg-milk wash.
• Bake loaves for 45-55 minutes and rolls for 30-35 minutes. Cover with foil partway through if the bread seems to be browning excessively.
• The internal temperature when ready should be at least 190F.
• Remove the bread from the oven but not the pans, brush the top with butter while its hot, and then let cool for 10 minutes before removing from the pans.
• After the bread is completely cooled, store it in a plastic bag at room temp for a week or longer.
• *Bread baked in a glass loaf pans will need longer than metal pans.
• Instructions for kneading by hand
• Mix all of the ingredients except the softened butter in a bowl with a spatula, dough whisk and/or your hands. Let rest for 10 minutes, then transfer to your countertop and knead by hand, adding 2 Tbsp of butter at a time, kneading between butter additions until the butter is incorporated and the dough stays together. Now follow the instructions above from when you transfer the dough to a lightly oiled bowl and start the bulk fermentation.