After I finished my work, I started baking burger buns to make hamburgers for dinner. I use this dough for most of white fluffy Japanese bread except for toast bread from butter roll, Anpan (round bread filled with sweet bean paste), sausage rolls and so on. Kids like to play with the dough.
This time I write about the recipe. It can be vegan :) I use almost the same recipe for those I sell at a local market.
Ingredients
For 12 small butter rolls or Anpan. 4-5 burger buns.
Flour 300g (Regular baking flour such as Type 550 in Germany. If you want to keep it moist next days, wheat flour 280g + rye flour 20g works well too)
Water 105g （If you bake with kids, it can be 90g so that the dough is less sticky)
Milk or soy milk 90g
Sugar 25g
Butter or vegan butter 30g
Dry yeast 5g (Fresh yeast 10g)
Salt 5g
Egg or milk + honey or soy milk + maple syrup for top. I freeze egg for this in ice tray. Egg makes shiny surface like you see the photo on top while other combinations make matte surface. Not too bad:
Directions
Mix milk and water in a bowl. Dissolve the yeast in the mixture.
Add other ingredients except for fat and egg. Knead the dough until it becomes smooth. With my kneading machine, I knead the dough for 5 minutes with low speed and 10 minutes in mid speed.
Add fat and knead until you make a thin gluten layer with your hand. It takes 5 minutes with my kneading machine.
Shape a ball with the dough and let it rise for 30 minutes.
Punch the dough once and shape a ball again. Let it rise for another 30 minutes or until it doubles the size.
Cut in the size you want and shape small balls.
Form shape you like and put them on oven tray with a baking sheet.
Let them rise for 30-60 minutes. I use oven to do it with hot water in a cup so that they don't get dry. Or you can put a big bowl on top and leave them in a warm room. Dough look like the right photo below after the rise:
In the end of the rising process, preheat the oven to 200 degrees.
Make the dough surface a bit dry for 5 minutes if the surface is wet. Brush the egg mixture and wait another 5 minutes before put the tray in the oven. This waiting process make the shiny surface beautiful.
Bake small bread for 12-15 minutes and larger bungs for 15-20 minutes. When the bread is golden brown, it's done!
I recommend you to eat freshly baked ones. If you find the bread a bit hard, just wrap it with a slice of oven paper and warm it up for 5-10 minutes in 150 degrees oven. Then your bread get the fluffiness back!
Bon appetit 😋
One more: Another my favorite use of this dough is apple raisin rolls in a pie tin.
