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Gluten Free Japanese-Style Milk Rolls

Name: Gluten Free Japanese-Style Milk Rolls
Prep time: 1 h
Cook time: 22 min
Cuisine: Asian
Ingredients: 500 g Mix Bread; 7 g salt; 70 g brown sugar; or; 70 g sugar; 10 g vanilla sugar; 21 g fresh yeast; or; 10 g dry yeast; 2 egg yolks; 60 g soft butter; 450 ml lukewarm milk; grated lemon peel; or; lemon flavour

2 hr 35 min - 3 hr 2 min

Find out for yourself why these soft rolls are so popular with our gluten free milk roll recipe.

This delicious gluten free Japanese style milk roll recipe is popular all over Asia. After you've tasted them yourself it's easy to see why! these incredibly soft rolls have a delightful milky flavour that makes them perfect as an accompaniment alongside dinners, to be served with jams and preserves, or simply on their own. Just be careful about how quickly they'll disappear as once your family gets a whiff of these baking; they are sure to fly off the cooling rack.

Cook

Preparation

in 1 hour

Cooking

in 20-22 minutes

Cooling

in 1 hour and 15 minutes - 1 hour and 40 minutes

Temperature

170 °C

Dissolve the yeast in lukewarm milk, then stir in the egg yolks.
Add the butter and all the dry ingredients, then add a few drops lemon flavor or a little grated lemon peel.
Knead well to obtain a smooth, dense mass at medium speed.
Let rest the dough for about 45 - 60 minutes in a warm place, covered with a cloth.
Preheat the oven to 170°C circulating air and place an empty fireproof mold at the bottom and heat up.
Knead the dough on a floured working surface and create a smooth, round ball. Not too tight, otherwise you'll damage the structure.
Shape the dough into bread rolls and let them sit for 30 - 40 minutes.
After 15 minutes, wipe them with a egg-milk-salt mixture.
Pour 100 ml of water into the fireproof form in the preheated oven.
Bake the rolls for 20 to 22 minutes, depending on their size.

Ingredients

500

Mix Bread