Japanese milk rolls

How to Make Japanese Milk Rolls: A Step-by-Step Guide

Japanese milk rolls, or "pan," are beloved for their soft, fluffy texture and delicate sweetness. Mastering this simple yet delightful treat at home is easier than you think. Here’s a comprehensive guide to achieving bakery-perfect results.

Ingredients:

You’ll need 250ml warm milk (35°C), 20g sugar, 5g salt, 25g unsalted butter (melted), 300g bread flour, 1 egg, and 3g active dry yeast. For a richer flavor, add 20ml heavy cream.

Steps:

1. Activate Yeast: Dissolve yeast and 1 tsp sugar in warm milk; let sit for 10 minutes until frothy.

2. Mix Dough: In a bowl, whisk flour, remaining sugar, and salt. Add the yeast mixture, egg, and cream. Knead for 10 minutes until smooth. Gradually incorporate melted butter and knead for another 5 minutes until elastic.

3. First Rise: Place dough in an oiled bowl, cover, and let it rise in a warm spot for 1–1.5 hours until doubled.

4. Shape Rolls: Punch down the dough, divide into 8 equal portions, and roll each into a 15cm log. Place rolls in a greased 20x20cm pan.

5. Second Rise: Cover and let rise for 30 minutes until puffy.

6. Bake: Preheat oven to 170°C. Bake for 25–30 minutes until golden. Brush with melted butter for extra shine.

Tips:

For a sweeter version, add a vanilla bean paste. Serve warm with butter or jam. These rolls stay soft for 2 days stored in an airtight container. Enjoy this comforting Japanese classic!