Everyday Plain Bread Rolls (First rising in a bread maker)

Everyday Plain Bread Rolls (First rising in a bread maker)

I didn't have my own recipe for plain bread rolls (called "coppe-pan" in Japan). I experimented a lot, got some hints from TV programs - and the result is simple yet delicious.

Ingredients: 6 rolls

Bread (strong) flour (I used Kitanokaori)
200 g
20 g
2 g
20 g
20 ml
120 ml
Dry yeast
2 g


1. Put all the ingredients in a bread machine, and start the 'dough' function. Leave it up to the machine until the 1st rising is done.
2. When the 1st rising has finished, take the dough out carefully so that it doesn't rip, punch it down to deflate it and roll it into a ball. Divide into 6 portions and roll each into a ball. Cover with plastic wrap, and leave to rest for 15 minutes. It's easier to divide into 6 equal portions if you flatten out the dough ball and cut like a pie into 6 pieces.
3. When the dough has rested, roll out each one using a rolling pin while deflating them into 10 cm diameter circles. Roll up each circle. Pinch the seams closed and fold in. Roll each roll seam side down to form them. End by pushing down on them hard to flatten them.
4. Leave to rise again (2nd rising) at 35°C for about 40 minutes. They'll double in size as shown.
5. Bake in a preheated 200°C oven for 10 to 12 minutes. When the rolls are golden brown as rolls should be, they are done.
6. Cook on a rack. They are very tender so be careful!
7. They're a bit smaller than store-bought bread rolls. A perfect size for a coarse-ground sausage.
8. I discovered a really easy way to form the rolls! Just push in a card under the flattened out dough.
9. Push another card in from the other side - and the roll is formed! Wow! Then just tidy up the ends. You can form each roll in just 1 minute.

Story Behind this Recipe

I wanted to make plain bread rolls that would be delicious even without any filling. Adding sake was a tip that my husband saw on a TV show, where a small bakery run by an old man poured in a lot of sake into his dough. I've adjusted all the ingredient amounts so they start with "2".