Fluffy Soy Bread Rolls with Rice Flour

Fluffy Soy Bread Rolls with Rice Flour

These are so soft that they almost fall apart when touched. They have a gentle flavor from the soy milk. A small amount of butter and sugar are used for a healthy finished product. They are fluffy when fresh and moist and springy the next day.

Ingredients: 10 rolls or 20 mini rolls

Strong bread flour
180 g
Rice flour (Joshinko, mochiko, dangoko)
20 g (any kind is fine)
Butter or margarine
10 g
10 g
1/2 teaspoon
Skim milk powder
1 teaspoon
Dry yeast
1 teaspoon
Soy milk
140 ml


1. Add the ingredients into the bread maker in order from top to bottom. Let it work until the first rising. Don't let the salt and yeast touch. Put the yeast on top of the sugar. Finely chop the butter.
2. Remove the dough and separate into 10 pieces (40 g). If making mini rolls, separate into 20 pieces (20 g). Cover with a damp cloth and let rest for 20 minutes.
3. I accidentally let them sit too long and they rose too much...but continue with the process.
4. Gently reshape them into balls and place on a baking tray lined with parchment paper. Mist with water and put in a 37°C oven for 40-50 minutes for the second rising.
5. Mist with water and dust with flour using a tea strainer. You can use cornmeal, rice flour, or white flour. Or you don't need to use anything.
6. Bake for 15 minutes in an oven preheated to 180℃.
7. When they have finished baking, place on a rack to cool. Then put into a plastic bag to store.
8. They are so fluffy when freshly baked and so moist and soft when cooled.

Story Behind this Recipe

I wanted to try baking bread with rice flour, so I thought of this arrangement.