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Bread Rolls that Stay Soft the Next Day

Bread Rolls that Stay Soft the Next Day

These rolls will stay soft even the next day. They're great for cream or anko-filled rolls.

Ingredients: makes 12 bread rolls

Bread (strong) flour
200 g
Cake flour
50 g
Sugar
20 g
Salt
5 g
Unsalted butter
15 g
Milk
50 ml
Water
110 ml
Dry yeast
3 g

Steps

1. Put all of the ingredients in the bread maker and start the bread dough course.
2. Once the first rise has completed, divide the dough into 12 pieces, make them into round shapes, cover with a tightly-wrung towel and let sit for 15 minutes.
3. Make the dough into a teardrop shape. Place the small end closest to you and use a rolling pin to extend. Roll up from the small end, and then place on a baking pan with the seam facing down.
4. Spray with water and allow to rise for a second time. Use your oven's fermentation function for 40 minutes.
5. Preheat your oven to 190℃ and bake for 15 minutes.
6. If you divide the dough up into 6 pieces, you can make hamburger buns!
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Story Behind this Recipe

I wanted to eat bread freshly baked at home...