Chewy Yudane Butter Rolls

Chewy Yudane Butter Rolls

I wanted to eat a chewy, fluffy and delicious bread and finally got to this recipe after many tries!!


Strong bread Flour (Camellia flour)
300 g
Soft light brown sugar
40 g
5 g
100 ml
●Lukewarm water
120 ml
Unsalted butter
40 g
★Instant dry yeast
5 g
★Lukewarm water
30 g
☆Strong bread flour
☆Boiling water
Egg thinned down with water
to glaze


1. <Preparation> Combine the milk and lukewarm water marked ● and heat until warm to the touch. Let the butter soften by leaving out at room temperature for a while.
2. Sprinkle the yeast into the lukewarm water marked ★ and mix in well.
3. <Yudane > Put the strong bread flour marked ☆ in a bowl, and pour in the boiling water. Mix until it's no longer floury, and gather into a ball.
4. <Making the dough> Put the strong bread flour, brown sugar, salt, unsalted butter and yudane in a bowl.Pour in the warmed ingredients marked ● Try to pour them on top of the butter and sugar.
5. Add the yeast and warm water mixture to the main mixture.Try to pour the mixture on top of the liquid ingredients added in step 4.
6. <Kneading> Mix well until the yudane is blended in with the other ingredients. Knead it as if you were washing rice.
7. <Dividing the dough> When the dough has come together and not sticking to your hands, turn it out onto a surface lightly dusted with flour and divide it into 60g pieces.
8. <Resting time>Form the dough into balls and let them rest for 10 minutes. Make each ball into the shape of a cat's paw with your hands, and roll the dough between your hands to smooth it out.
9. <Shaping> Turn the dough over, flatten it out with your palms and roll it up into a carrot shape,about 20cm long. Leave to rest for 5 minutes.
10. Hold the narrow end of the dough and roll out with a rolling pin, going towards the wider end to create a flat carrot shape.
11. Roll the dough gently back towards you.
12. <Proofing> Once rolled, place the dough seam-down a baking tray lined with parchment paper and leave to prove for around 25 minutes.
13. <Baking> Once the dough has expanded and the corners have rounded out, spray the tops with water and brush with glaze. Bake for 15 minutes in an oven preheated to 180°C
14. If you aren't glazing with egg, it will be hard to tell by colour whether it has finished baking, so please be careful not to overbake.

Story Behind this Recipe

I wanted to make a bread like the yudane bread that is sold in a really great shop in my neighbourhood,and I finally got it.
You don't have to do the first proofing,and simply knead it as if you were washing rice. It's all done in one bowl so it's extremely easy to clean up afterwards.