After I finished my work, I started baking burger buns to make hamburgers for dinner. I use this dough for most of white fluffy Japanese bread except for toast bread from butter roll, Anpan (round bread filled with sweet bean paste), sausage rolls and so on. Kids like to play with the dough.
This time I write about the recipe. It can be vegan :) I use almost the same recipe for those I sell at a local market.
Ingredients
For 12 small butter rolls or Anpan. 4-5 burger buns.
- Flour 300g (Regular baking flour such as Type 550 in Germany. If you want to keep it moist next days, wheat flour 280g + rye flour 20g works well too)
- Water 105g （If you bake with kids, it can be 90g so that the dough is less sticky)
- Milk or soy milk 90g
- Sugar 25g
- Butter or vegan butter 30g
- Dry yeast 5g (Fresh yeast 10g)
- Salt 5g
- Egg or milk + honey or soy milk + maple syrup for top. I freeze egg for this in ice tray. Egg makes shiny surface like you see the photo on top while other combinations make matte surface. Not too bad:
Directions
- Mix milk and water in a bowl. Dissolve the yeast in the mixture.
- Add other ingredients except for fat and egg. Knead the dough until it becomes smooth. With my kneading machine, I knead the dough for 5 minutes with low speed and 10 minutes in mid speed.
- Add fat and knead until you make a thin gluten layer with your hand. It takes 5 minutes with my kneading machine.
- Shape a ball with the dough and let it rise for 30 minutes.
- Punch the dough once and shape a ball again. Let it rise for another 30 minutes or until it doubles the size.
- Cut in the size you want and shape small balls.
- Form shape you like and put them on oven tray with a baking sheet.
- Let them rise for 30-60 minutes. I use oven to do it with hot water in a cup so that they don't get dry. Or you can put a big bowl on top and leave them in a warm room. Dough look like the right photo below after the rise:
- In the end of the rising process, preheat the oven to 200 degrees.
- Make the dough surface a bit dry for 5 minutes if the surface is wet. Brush the egg mixture and wait another 5 minutes before put the tray in the oven. This waiting process make the shiny surface beautiful.
- Bake small bread for 12-15 minutes and larger bungs for 15-20 minutes. When the bread is golden brown, it's done!
I recommend you to eat freshly baked ones. If you find the bread a bit hard, just wrap it with a slice of oven paper and warm it up for 5-10 minutes in 150 degrees oven. Then your bread get the fluffiness back!
Bon appetit 😋
One more: Another my favorite use of this dough is apple raisin rolls in a pie tin.
日本語の作り方はSpotlightに書きました。よかったら！
https://spotlight.soy/detail?article_id=3vpu2z052
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@akipponnさんの焼かれるパンは本当にキレイで美味しそう！！！
ベーグル、あれから2回ほど焼きました。家族が大喜びであっという間に食べてしまいます。
こちらのレシピもいただきます！
うれしいです。二次発酵完了の見極めがちょっと感覚的でうまくかけないのですが、それ以外はとても簡単です。ぜひぜひ！
THe apple raisin roll looks so delicious and the tiny rolls are perfectly shaped!!! And I think we are baking twins right now (only that I am to lazy to write about it - shame on me) I am on the brioche train right now. The recipe I use is fairly similar, only a bit more fat and one egg inside the dough.
This time I made a raisin brioche (for my mother) in a big rectangle baking tray and tried a new proofing/baking method. After letting the dough rise for 2 hours, I formed it and put it into the cold oven with 700 ml water on a baking tray and then started to heat up the oven. It baked for 50 minutes (without letting steam out) and it worked fine. THis is new for me, I normally preheat the oven and put hot water in it for steam...
Rich brioche is my winter time favorite (ja I eat it in summer too though 😂). Start baking in cold oven is new to me too. I think my mother put toast bread dough on 150 degrees and bring the temperature up to 200 degrees. I guess the dough raise somehow in the lower temperature in the oven before they form crust. I must try the method too.
I look forward to reading about your bread journey 🍞😊