Japanese Basic Bread Recipe

Ingredients

• 200 mllukewarm milk
• 5 gactive dry yeast
• 30 gsugar
• 240 gbread flour
• 60 gcake flour
• 5 gsalt
• 10 gdry milk powder
• 30 gbutter, at room temperature
• 1 egg plus a pinch of saltegg wash, mixed well
• to tastepearl sugar

Instructions

1. 1

   Mix the yeast

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

2. 2

   Start the dough

   Mix the bread flour and cake flour together, then add them to the milk mixture. Add the salt and milk powder, and knead with a dough hook at medium speed.

3. 3

   Add the butter

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

4. 4

   Shape the rolls

   Gently press the dough to release the gas, then transfer it to a cutting board. Divide it into 8 equal pieces, about 70 g each, and shape them into small balls. Cover and leave to rest for 15 minutes.

5. 5

   Proof and glaze

   Set the dough balls on a baking sheet lined with parchment paper, leaving 5 cm between them. Brush the tops with the egg wash and sprinkle with pearl sugar. Leave for about 1 hour, until doubled in size.

6. 6

   Bake until brown

   Bake in an oven preheated to 205°C for about 9 minutes, until the rolls are browned.

What is Japanese basic bread?

These small, soft rolls are a simple Japanese-style bread, made with a yeast dough enriched with milk, butter and dry milk powder. Their mild flavour makes them easy to enjoy plain or adapt with different toppings and fillings.

This version combines bread flour with cake flour for a tender crumb, then finishes the rolls with egg wash and pearl sugar for a lightly glossy, sweet top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 195 calories, 6g protein, 34g carbs, 5g fat.

Most of the carbohydrates come from the bread flour, cake flour and sugar, while the butter and milk contribute much of the fat. Milk, flour and the egg wash provide some protein. Serve a roll with a protein-rich filling or alongside a savoury dish to make a more balanced plate.

Why use two flours?

Bread flour: its higher gluten-forming potential helps the dough hold its shape as it rises.

Cake flour: it softens the overall texture, helping balance the bread flour in these small rolls.

Getting the dough right

Yeast mixture: lukewarm milk and sugar provide the starting point for the dough. Leave the mixture for the stated 5 minutes before adding the flour.

Butter: wait until the dough is beginning to form a ball before adding the softened butter. Knead until no visible pieces remain and the dough has taken it in.

Two rises, two purposes

First rise: leave the covered dough in a warm place for about 1 hour, watching for it to double rather than relying on the clock alone.

Second rise: after shaping and glazing, allow the rolls to double again, which takes about 1 hour in the recipe. Keep them spaced apart so they have room to expand.

Shaping evenly

Portioning: divide the dough into 8 equal pieces of about 70 g each so the rolls are similar in size and bake at a similar pace.

Resting: cover the shaped balls for 15 minutes before arranging them on the tray. This pause is part of the recipe and gives the dough a chance to relax before its final rise.

A simple finish

Egg wash: brush it over the surface of the risen dough to help the tops brown in the oven.

Pearl sugar: sprinkle it over the rolls after glazing. Its coarse crystals give the surface a distinct sugary finish.

How to serve the rolls

Enjoy them warm or at room temperature, either plain or split and filled with sweet or savoury ingredients. They also work alongside soup or a light meal when you want bread with a soft, mildly sweet flavour.

Recipe notes & tips

• Measure the flour and other ingredients carefully for consistent dough.
• Use milk that feels lukewarm rather than hot when mixing it with the yeast.
• Add the butter only once the dough has started to come together.
• Cover the dough during both rises to prevent its surface drying out.
• Leave about 5 cm between the dough balls on the baking sheet.
• Check the rolls at around 9 minutes and take them out once browned.

Variations

• Plain tops: leave off the pearl sugar for a simpler roll.
• Savoury filling: split a cooled roll and add a savoury filling of your choice.
• Sweet filling: use the rolls as a base for a sweet filling after baking.
• Extra topping: add a little more pearl sugar to suit your preference.
• Smaller rolls: divide the dough into more portions and keep an eye on them as they bake.

Common mistakes to avoid

• Hot milk: excessive heat can affect the yeast, so use lukewarm milk.
• Adding butter too soon: wait until the dough starts to form a ball before incorporating it.
• Uneven portions: weigh or compare the pieces so the rolls bake at a similar rate.
• Skipping the rests: allow both rises and the 15-minute rest for the dough to expand as directed.
• Crowding the tray: leave 5 cm between the balls so they have room to rise.
• Overbaking: begin checking at about 9 minutes and remove the rolls once browned.

How to store

Once cool, store the rolls in an airtight container at room temperature and eat within 2 days. Rewarm briefly in a low oven; avoid heating them for too long, as this can dry them out.

Frequently asked questions