After baked the very buttery and soft butter bread rolls, immediately i was thinking to use the same recipe to bake into this type of cute olive shape of Japanese sandwich bread buns. And this plain sandwich bun is versatile, you can just fill it with any of your preference filling. You can enjoy this bun during breakfast or serve during lunch.
This time i omitted the butter filling, still soft but not as buttery like butter bread rolls.
How i shape them..
Japanese sandwich bread buns 日式三明治面包卷*makes 10 bunsBread ingredients330g bread flour or high protein flour ( I use Japanese bread flour)45g cake flour or low protein flour (I use Japanese cake flour)1tsp +1/4tsp instead yeast1/2tsp + 1/4tsp fine salt25g caster sugar150g fresh milk (cold from fridge)105g water30g unsalted butter, room temp
Filling50g butter (salted), divide into 10 portions, optional (you may omit if you prefer less buttery)Egg wash-egg yolk + milk , or just milk onlyMethod
- Mix all ingredients except butter in a mixer, knead till smooth.
- Add in butter, continue knead till elastic and smooth (I used KA mixer took about 25mins in total kneading time). Cover and keep aside to rise till doubles.
- Equally divide the dough into 10 portions, roll into ball, and rest for 10mins.
- Take a dough ball, flatten to a round disc, place a piece of butter at the centre, bring two ends to the centre and pinch the dough to seal, lightly roll two ends to look like olive shape.
- Place the dough on line baking pan, cover and let it proof till doubles.
- Apply egg wash then bake at pre-heated oven at 200C for 15mins at middle rack or till golden brown (every oven is difference please adjust accordingly).
Recipe by Sonia a.k.a Nasi Lemak Lover