Dinner Rolls (aka Tear 'n' Share Bread) is going viral in Japan ;)
Perfect for upcoming holiday events!!!
Time: 2hrs or more
Number of servings: 18cm (7inch) square cake pan
280g (9.9oz.) bread flour
1 tbsp. sugar
1 tsp. dry yeast
1 tsp. salt
180ml milk *room temperature
3 tbsp. unsalted butter *room temperature
1. You want all the ingredients at room temperature.
2. In a large bowl, place bread flour, sugar, salt, dry yeast, and salt. Keep the dry yeast away from the salt as the salt will kill the dry yeast.
3. Gradually mix in milk, use your hand to mix together until formed. Transfer the dough to the counter and knead until sticky and well formed.
4. Add butter, stretch the dough for a few times using your palms, fold it in half, turn it around (90C), and stretch again. Repeat and knead until smooth, without adding any extra flour for 10-15 minutes). The dough should be very elastic which when stretched becomes almost translucent.
((1st Proving / Proofing / Rising))
5. Lightly oil a large bowl. Form the dough into a ball and place it in the bowl seam side down. Cover the bowl with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 30-60 minutes or until it has doubled or tripled in size. (In winter, you can use the proof function on your home oven!)
6. While proofing, grease the pan with some oil or butter, OR line with parchment paper.
((Knock-Back & Bench Time / Resting))
7. Place the dough onto a floured surface and punch out the air with your palm.
8. Divide it into 16 equal pieces using a bench scraper or a knife. Quickly form them into balls.
9. Place them on a baking sheet, cover with plastic wrap (to keep the surface of the dough from drying out), and rest for 15 minutes. The dough is surprised because you punched, so please let them rest for a while before you start shaping.
10. Form the dough again into balls and place it in the square pan.
((2nd Proving / Proofing / Rising))
11. Cover with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for about 30 minutes or until they have doubled in size. (In winter, you can use the proof function on your home oven!)
12. Preheat the oven to 180C (350F).
13. Bake at 180C (350F) for about 20 minutes or more.
14. Remove from the pan and place it on a wire rack to cool.
* To keep the surface of the dough from drying out, a wet towel is okay but plastic wrap is easier!
♥Please Subscribe to my YouTube Channel♥
♥Please "Like" me on Facebook♥
♥Follow me on twitter♥
Popular Posts - Last 7 days
Onsen Tamago is a traditional Japanese soft-boiled egg. The egg white is milky and the egg yolk is creamy. It makes a perfect topping for ri...
Inarizushi (稲荷寿司) is a pouch of aburaage (fried tofu) filled with sushi rice. This recipe is perfect for parties or any kind of event! I...
Fresh Wakame seaweed is in season in spring in Japan! My mom bought it as a souvenir. Wakame soup is highly nutritious soup that contains...
Japanese Doll Festival (Hinamatsuri), or Girls' Day, is held on March 3rd. On this day, we set up hina dolls (hina-ningyo) since they a...
I have had many requests to share hospital food in Japan so I decided to make this video. Meals during maternity stay were well balanced. Ho...
This recipe was once introduced on TV! It requires only 2 ingredients ;) https://www.youtube.com/watch?v=X8w1DFw6JG4 Perfect for parti...
My friend Mandi sent me some gifts from Tacoma! http://createeathappy.blogspot.jp/2014/04/gifts-from-tacoma-washington.html She was a hos...
Easy and fun idea to fool your family or friends. hehe https://www.youtube.com/watch?v=oxmFq01egpo Perfect for April Fools Day, too XD ...
Simple yet delicious rice dish using Edamame (green soybeans)! Simple salt seasoning enhances the flavor of Edamame. Perfect for bento box :...
Easy and gorgeous Sushi idea for parties :) https://www.youtube.com/watch?v=FY-U_nJ2-H0 You can of course top with your favorite fish o...