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.

Light as a feather

These crescent rolls are soft and light as a feather. They are also very simple to make. Mix 20g butter with 1 ts. salt and 2 T sugar, then add 1 egg and beat the mixture. Add 260 ml warm milk, 400 g strong flour and 1 T instant yeast. Mix everything together and let rise for about 1 hour. With the hot weather we are having here in Sicily these days, 1/2 rising will be more than sufficient. When risen, punch the dough down. Roll the dough into the desired shape. Let rise again for about 20 minutes. Preheat the oven to 200 degrees C and bake for 12-15 minutes.

Dinner rolls

Quick and easy dinner rolls. 

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.