Japanese Milk Bread Or Rolls With Sourdough Recipe

Name: Japanese Milk Bread Or Rolls With Sourdough
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Water Roux; 22 g unbleached bread flour or 3 tablespoons unbleached bread flour; 110 g water or 1/2 cup water; Sourdough Starter (3/4 cup thick starter); 110 g flour (scant cup) or 1 cup flour (scant cup); 110 g water or 1/2 cup water; Dough; 198 g bread flour or 1 1/2 cups bread flour; 5 g instant yeast or 2 teaspoons instant yeast; 48 g sugar (scant 1/4 cup) or 1/4 cup sugar (scant 1/4 cup); 4 g salt or 2/3 teaspoon salt; 12 g powdered milk or 2 -3 tablespoons powdered milk; 41 g eggs or 1 egg; 26 g butter or 2 tablespoons butter

Servings: persons

Water Roux
22 g unbleached bread flour or 3 tablespoons unbleached bread flour
110 g water or 1/2 cup water
Sourdough Starter (3/4 cup thick starter)
110 g flour (scant cup) or 1 cup flour (scant cup)
110 g water or 1/2 cup water
Dough
198 g bread flour or 1 1/2 cups bread flour
5 g instant yeast or 2 teaspoons instant yeast
48 g sugar (scant 1/4 cup) or 1/4 cup sugar (scant 1/4 cup)
4 g salt or 2/3 teaspoon salt
12 g powdered milk or 2 -3 tablespoons powdered milk
41 g eggs or 1 egg
26 g butter or 2 tablespoons butter

1
Refresh your sourdough starter with a cup of flour and 1/2 cup of water to make a thick starter and let double in volume.
2
To make roux, mix flour and water and heat slowly until it begins to thicken and trails can be seen as it's stirred. Take off heat and continue to stir for about a minute.
3
Drop the cold butter pats onto the roux to keep the roux from forming a film.
4
When the roux is lukewarm, mix it with the sourdough starter and the rest of the ingredients in a mixer. Cover and let sit for 10 minutes.
5
Knead well, for about 8 to 10 minutes and tip out onto a floured counter.
6
Stretch the dough into a rectangle and fold letter-style, top to bottom and side to side. Place in an oiled, clear straight sided container and cover. after 15 minutes, stretch and fold again. Put back into container.
7
Let rise until doubled in volume from the original volume.
8
Preheat oven to 350u00b0F.
9
After the rise, shape a loaf and place in an 8 inch by 4.5 inch pan that's well oiled. Cover with oiled plastic wrap and let rise until 1 inch above the walls of the pan. Brush the loaves lightly with an egg, beaten with 1 teaspoon of water and bake for 30 minutes, turning after 15 minutes for even baking.
10
If making rolls, divide risen dough into 12 pieces (56 to 57g each). Shape as desired and place on parchment paper, cover and let rise until puffed and about 50% larger in size. A piece of dough in a straight sided juice glass to judge when the dough is 1.5 times its original volume.
11
Brush the loaves lightly with an egg, beaten with 1 teaspoon of water and bake in 350F oven for 6 minutes, turn and bake for 7 minutes until browned and 200F internally.
12
Cool on rack before serving.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Water Roux, 22 g unbleached bread flour or 3 tablespoons unbleached bread flour, 110 g water or 1/2 cup water, Sourdough Starter (3/4 cup thick starter), and more.

Yes, Japanese Milk Bread Or Rolls With Sourdough falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Japanese Milk Bread Or Rolls With Sourdough

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions