An Pan (Bread Roll with Sweet Red Bean)

Ingredients

• 200 mllukewarm milk
• 5 gactive dried yeast
• 30 gsugar
• 240 gstrong white bread flour
• 60 gcake flour
• 5 gsalt
• 10 gdried milk powder
• 30 gbutter, at room temperature
• half the recipeanko (sweet red bean paste)
• 1 egg plus a pinch of saltegg wash, mixed well
• to tasteblack sesame seeds

Instructions

1. 1

   Mix the yeast

   Add the lukewarm milk, yeast and sugar to the stand mixer bowl and whisk well. Leave for 5 minutes.

2. 2

   Start the dough

   Combine the bread flour and cake flour, then add them to the milk mixture along with the salt and milk powder. Knead with a dough hook at medium speed.

3. 3

   Knead and rise

   After about 8 minutes, when the dough is beginning to form a ball, add the soft butter. Knead for another 4–5 minutes, until the butter is fully incorporated. Cover with plastic wrap and leave somewhere warm for about 1 hour, until doubled in size.

4. 4

   Shape the filling

   Roll the anko into balls about 4 cm in diameter and approximately 35 g each.

5. 5

   Divide the dough

   Deflate the risen dough and place it on a cutting board. Cut it into 8 equal pieces, about 70 g each, and shape them into small balls. Cover and rest for 15 minutes.

6. 6

   Fill the rolls

   Roll each dough ball into a 10 cm round. Place an anko ball in the centre, wrap the dough around it and pinch the edges closed to seal the filling inside. Repeat with the remaining dough and anko.

7. 7

   Proof and top

   Set the shaped rolls on a parchment-lined baking sheet, leaving 5 cm between them. Brush with the egg wash and sprinkle with black sesame seeds. Leave for about 1 hour, until doubled in size.

8. 8

   Bake until brown

   Bake in an oven preheated to 205°C (400°F) for about 10 minutes, until the rolls are browned.

What is an pan?

An pan, or anpan, is a Japanese bread roll filled with anko, a sweet paste made from red beans. It became a familiar Japanese bakery treat in the late nineteenth century, combining a soft bread style with a traditional bean filling.

This version uses a tender dough made with both bread flour and cake flour. The anko stays enclosed in the middle, while a light egg wash and black sesame finish the tops.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 9g protein, 55g carbs, 8g fat.

The flour and sugar provide most of the carbohydrates, while the anko adds further carbohydrate and some protein. Butter, milk and egg contribute most of the fat, with the egg and flour also adding protein. Pair a roll with fruit and unsweetened yoghurt for a more balanced snack.

The flour blend

Bread flour: its stronger gluten-forming ability helps the dough rise into a springy roll that can hold the filling.

Cake flour: the lower-protein flour softens the crumb. Measure both flours as listed so the dough stays balanced rather than overly firm.

Working in the butter

Wait until the dough has started to gather into a ball before adding the softened butter. Adding it at that point lets the dough develop first, then the butter can be kneaded through evenly.

The dough is ready for its first rise when it has doubled in size. The stated times are guides, as a cool kitchen can slow the rise.

Sealing in the anko

Even portions: divide the dough into 8 pieces of about 70 g and make a ball of anko for each roll, about 35 g. Keeping the portions similar helps them bake at the same rate.

Pinched seam: bring the dough around the filling and pinch the edges firmly together. Place the seam underneath on the tray so the filling is less likely to escape as the rolls rise.

Proofing and doneness

After shaping, leave space between the rolls so they can expand without touching. They are ready to bake when they have roughly doubled in size; follow that visual cue rather than relying only on the hour-long estimate.

The tops should be browned after about 10 minutes at 205°C. Check near the end of baking, as ovens can differ and these small rolls cook quickly.

Serving the rolls

Serve an pan warm or at room temperature with green tea, black tea or coffee. They also work as a sweet addition to a lunchbox or a simple afternoon snack.

For a more filling plate, pair one with unsweetened yoghurt and fresh fruit. The mild sides balance the sweet bean filling without competing with it.

Recipe notes & tips

• Use milk that feels lukewarm rather than hot when mixing it with the yeast.
• Keep the dough covered during rests so its surface does not dry out.
• If the dough springs back while rolling, let it rest briefly before trying again.
• Pinch the dough seam closed thoroughly so the filling stays enclosed.
• Leave the full 5 cm between rolls to give them room to expand.
• Check the rolls at the 10-minute mark because they can brown quickly.

Variations

• Black sesame finish: sprinkle the tops more generously for a nuttier finish.
• White sesame topping: use white sesame seeds in place of black sesame.
• Smooth anko: choose smooth red bean paste for a more uniform centre.
• Chunky anko: use paste with whole or partly crushed beans for more texture.
• Smaller rolls: divide the dough and filling into smaller portions, keeping the filling centred in each one.

Common mistakes to avoid

• Milk too hot: it can affect the yeast; use lukewarm milk instead.
• Butter added too early: wait until the dough starts to form a ball so it can knead in more evenly.
• Loose filling: pinch the dough edges firmly together and set the seam underneath.
• Dry dough surface: cover the dough during both rests and rises.
• Crowded tray: leave 5 cm between the rolls so they have room to expand.
• Overbaking: check the rolls at about 10 minutes and take them out once browned.

How to store

Once cool, store the rolls in an airtight container at room temperature for up to 2 days. Warm briefly in a low oven or microwave before serving; avoid overheating, which can dry the bread.

Frequently asked questions