Japanese

I have looked at these braided rolls many times and they seemed complicated. In fact, when I started making them, I discovered that they are not that difficult to shape if you carefully follow the steps. The preparation process is quite organized and clear, without any unusual steps. I like that you can work quickly with the dough, and the result is soft and keeps well. They are suitable if you want something to do at home, without needing special equipment or any particular skill.

Quick Info

Total time: about 2 hours (including rising)
Actual preparation time: 30-40 minutes
Baking time: 20-25 minutes, depending on the oven
Servings: 8 large pieces or 10 small ones
Difficulty: medium (especially in shaping, but it's not complicated with attention)
Recipe type: braided rolls, to be served at breakfast or as a snack

Ingredients

500 g flour
300 ml milk
50 g butter
25 g fresh yeast
1 tablespoon sugar
Salt (to taste, usually half a teaspoon is enough)
1 egg (for brushing)

Preparation method

1. Dissolve the fresh yeast with the tablespoon of sugar, 3 tablespoons of milk (from the total amount), and 1 tablespoon of flour. Mix well until you get a smooth cream. Let the mixture sit in a warm place for 10 minutes. It should puff up and activate the yeast a bit.

2. In the meantime, melt the butter and let it cool. Heat the remaining milk slightly, just to warm, not hot.

3. Put the flour in a large bowl, sprinkle salt on top, and make a well in the middle. Pour the risen yeast mixture into the center.

4. Add the warm milk over the yeast and start mixing with a spoon or your hand. When the ingredients start to come together, add the melted and cooled butter.

5. Knead everything well until the dough no longer sticks to your hands. If needed, you can add 1 more tablespoon of flour. The dough should be elastic and easily pull away from the bowl.

6. Cover the bowl with a towel and let it rise in a warm place for about an hour, until it doubles in volume.

7. When the dough has risen, turn it out onto a lightly floured work surface. Divide it into 8 equal parts (or 10 if you want smaller rolls).

8. Take each piece and roll it between your palms, forming a long and thin strand.

9. Fold the strand in half, forming a loop with a hole in the middle. Braid the two strands lightly, three times, without twisting everything to the end.

10. Take the part with the loop and bring it over the twisted ends, then pull each end through the hole from underneath. This gives you the specific shape of these rolls.

11. Place them on a greased baking tray with butter or margarine and lined with baking paper. Let them rise for another 20 minutes at room temperature.

12. Beat the egg and brush each roll on top.

13. Bake in a preheated oven at medium temperature (about 180°C), until they turn golden and puffed, about 20-25 minutes. Watch them towards the end, so they don't burn.

14. Remove them from the oven and let them cool in the tray. Once completely cooled, place them in a deep bowl and cover them with a cloth. This way, they stay soft longer.

Why I make the recipe often

Because the dough is easy to work with, you don't need a mixer or special utensils, and shaping goes quickly after 1-2 attempts. I love the fluffy texture, and the rolls stay soft for a few days if kept covered. They are easy to adapt in size and don't dry out quickly.

Tips and variations

Tips

- Don’t skip the rising time; the dough needs to rise well.
- Don’t add too much flour, even if it seems sticky at first – after kneading, the texture adjusts.
- For shaping, work with oiled or lightly floured hands to prevent sticking.
- If you want a shinier crust, brush with egg again before the last 5 minutes of baking.

Substitutions

- You can use margarine instead of butter if you prefer.
- Fresh yeast can be replaced with dry yeast, reducing the amount to about 7-8 g (one small packet), but rehydrate according to the instructions on the package.
- Milk can be replaced with plant-based milk, but the result will be slightly different in taste.

Variations

- If you prefer, you can sprinkle sesame seeds or poppy seeds on top after brushing with egg.
- You can also make smaller versions for appetizers or snacks by cutting the dough into 12-14 pieces.
- For a richer flavor, you can add a bit of vanilla sugar to the dough.

Serving ideas

- They are good plain, at breakfast with butter, jam, or cheese.
- They also go well with salads or soups, instead of regular rolls.
- You can make small sandwiches if you cut them in half.

Frequently asked questions

1. Can I use dry yeast instead of fresh yeast?
Yes, dry yeast works too. Use 7-8 g (one small packet) and rehydrate according to the instructions.

2. Why did the dough turn out too sticky?
Most often, it depends on the flour or the temperature of the ingredients. Knead a little more or add 1 tablespoon of flour, but no more. After rising, it will be easier to work with.

3. How long do they stay fresh?
The rolls stay soft for 2-3 days if kept covered in a bowl or paper bag.

4. Do I have to braid them as described?
No, you can shape them simply, like rolls, if you don’t have the patience to braid. They will still be soft.

5. Can I add other flavors to the dough?
You can add a bit of lemon zest or a pinch of vanilla, to taste. Don’t change the consistency with wet additions.

Nutritional values

Approximately, one roll (from 8 servings) has around 200-220 kcal. Macros per piece: about 38 g carbohydrates, 5-6 g protein, 4-5 g fat. Values vary depending on how large you cut the portions and if you use substitutes for butter or milk. The information is indicative.

Storage and reheating

Keep the rolls in a covered bowl or in a bag at room temperature. They stay soft for 2-3 days. If they harden, you can warm them for 2-3 minutes in the oven or microwave, covered with a damp towel so they don’t dry out. I do not recommend storing them in the fridge, they become hard.

We dissolve the yeast with sugar, add 3 tablespoons of milk, 1 tablespoon of flour, and let it sit in a warm place for 10 minutes to rise a bit. We melt the butter and let it cool, while we warm the milk. We place the flour in a bowl, sprinkle a little salt, and make a hole in the middle where we pour the yeast. We add the milk and start kneading. Once the ingredients are somewhat combined, we add the butter and knead well. I added another tablespoon of flour. When we obtain a non-sticky and workable dough, we cover it and let it rise for about 1 hour. We divide the risen dough into 8 equal pieces (you can also make 10 if you want smaller rolls). We take the first piece and twist it with our hands until we get a long and thin roll. We bend the roll in the middle to create a hole, then we braid it about 3 times, but not the entire roll. We bring the formed hole over the braid, then we tuck the ends of the roll through the hole, one by one, so they come from underneath. This way, we get a Japanese-style roll. We place them on a baking tray greased with margarine and lined with parchment paper, and let them rise for 20 minutes. We beat the egg into a foam, brush the rolls, and place them in the preheated oven at a suitable temperature. We leave them until they turn beautifully golden, then we take them out of the oven. After they cool, we place them in a bowl and cover them well to keep them soft. Inspiration source.

 Ingredients: 500 g flour 300 ml milk 50 g butter 25 g yeast salt 1 tablespoon sugar 1 egg for brushing

 Tags:  japanese