Japanese rolls .... A Taste of Japan 2

These rolls are soft and light as a feather.

Mix 30 g sugar, 40 g butter, 1 teaspoon salt, add one egg. Then add 260 ml warm milk, 400 g strong flour and 2 teaspoons dried yeast. Knead for 10 minutes, then leave to rise for about 1 hour.

When the dough has doubled take pieces of the dough and shape as you like. Let the rolls rise for 30 minutes. In the meantime preheat the oven to 200° C. Bake the rolls for about 10-12 minutes.

Japanese Bread Rolls

These are the softest buns ever! I found the recipe in a Japanese cookbook. Strong flour, sugar, salt, butter, egg and milk. Don't forget the yeast obviously! I usually make a double recipe and then freeze some so that when reheated it's like just-baked bread.