Egg Free Japanese Bread Rolls Recipe

📝 Ingredients

• Ingredients:
• For The Tangzong:
• Maida / APF - 1 tbs
• Milk 3 tbs
• For The Dough:
• Maida - 180 gm
• Instant Yeast - 1 1/2 tsp
• Sugar - 25 gm
• Salt - 1/2 tsp
• Milk - 50 ml
• Melted Butter - 25 gm
• Curd-2 tbs
• For The Filling:
• Butter - 1 tbs
• Sugar - 2-3 tbs
• Cinnamon

👨‍🍳 Instructions

1. 1Procedure:
2. 2In a pan mix together milk and flour and heat it.
3. 3The custard will start thickening.
4. 4Whisk until it is lump free and thick.
5. 5Remove from flame and transfer it immediately to a bowl.
6. 6Cover with cling film and make sure that the film touches the top of the custard. This will help with avoiding skin formation.
7. 7Allow it to cool completely.
8. 8In a bowl mix all the dough ingredients along with the cooled tangzong and bring it together into a soft dough.
9. 9Knead it on counter for 10 minutes until smooth and elastic.
10. 10Place in an oiled bowl and cover with cling film and allow it to double in volume. The time taken may vary from 45 - 70 minutes depending upon the temperature of the place you live.
11. 11Transfer dough back to counter, press it and roll it into a thin rectangle.
12. 12Apply butter, sprinkle sugar and cinnamon and roll ti from the longest side of the rectangle into a tight log.
13. 13Preheat oven to 200C.
14. 14Slice the log into triangles.
15. 15Grase a 8" round spring form tin.
16. 16Place the triangles inside the tin.
17. 17Cover with cling film and set aside for 15 minutes.
18. 18Now bake the bread for 15 - 20 minutes until the top is golden.
19. 19Remove the outer ring and let it cool.
20. 20Once warm enough to handle, transfer to a serving plate and serve immediately.