Basic Bread Dough For Sweet and Savory Filled Rolls

Since there are so many types of bread recently, I figured having 1 detailed recipe would be a good idea.

I used Japanese domestic "Haru-Yutaka Blend" bread flour. If using a foreign brand, add a tiny bit more water. For 400 g. Recipe by Narimofugi

Since there are so many types of bread recently, I figured having 1 detailed recipe would be a good idea.

I used Japanese domestic "Haru-Yutaka Blend" bread flour. If using a foreign brand, add a tiny bit more water. For 400 g. Recipe by Narimofugi

cookpad.japan @cookpad_jp

Since there are so many types of bread recently, I figured having 1 detailed recipe would be a good idea.

I used Japanese domestic "Haru-Yutaka Blend" bread flour. If using a foreign brand, add a tiny bit more water. For 400 g. Recipe by Narimofugi

Since there are so many types of bread recently, I figured having 1 detailed recipe would be a good idea.

I used Japanese domestic "Haru-Yutaka Blend" bread flour. If using a foreign brand, add a tiny bit more water. For 400 g. Recipe by Narimofugi

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Ingredients

Sweet Bread Dough:
200 gramsBread (strong) flour
3 gramsInstant Dry Yeast
2 gramsSalt
40 gramsSugar (caster sugar)
1/2Egg (Medium)
1combined with egg = 120 ~ 130 ml Milk
20 gramsButter
Savory Bread Dough:
200 gramsBread (strong) flour
4 gramsInstant dry yeast
3 gramsSalt
20 gramsSugar
15 gramsEgg
120 mlWater
20 gramsButter

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Steps

1

The Steps to make both the sweet bread and the savory bread are the same. If using a bread maker, let it do the work until the first rising.
2

If kneading by hand: Place all of the ingredients except for the butter into a bowl. (The water is not added in the photo.)
3

Roughly mix together with a rubber spatula. Once it comes together, place onto a flat working surface and knead.
4

Add the room temperature butter. Your hands will become sticky but try to knead as much as possible without dusting with flour.
5

Slap the dough onto the work surface → Fold it over and round it out → Stretch it out → Round it out, etc. etc. to knead the dough. In any case, do the best you can.
6

Once the surface of the dough becomes smooth, it doesn't tear when stretched out, and you can see your hands through the other side, you're done kneading! It usually takes me 30 minutes.
7

Return the dough to a bowl and cover with plastic wrap. Place in a warm location and let it rise the first time. The amount of time it takes to rise depends on the season and the temperature of the room.
8

Stick the tip of your finger into the dough. If it fills back in very slowly, then it is done rising. (I had the room at 18°C and I placed the dough in front of the heater for 60 minutes.)
9

If kneading by machine: I use the Taisho Appliances "Ladies Mixer KN-200." First place in all of the ingredients except the butter and mix on low speed for 4 minutes.
10

Add the butter and knead for 4 minutes on low speed. (The photo shows the dough kneaded after 4 minutes.) Then raise the speed to high and knead for 4 minutes.
11

When it's stretched out, it will look like this when done kneading.
12

Cover with a lid and let it rise the first time. If it's winter, place it close to the heater, but in the summer just leave it as is until the timer rings (about 40 minutes.)
13

Just like when kneading by hand, stick your finger into the dough to make a hole and check if it's done rising!
14

This completes the Steps up to the first rising. The rest is just some extra notes so you can skip over it.
15

Use a scraper or knife to divide the dough into portions and form them into balls. Form the balls by folding the outside surface to the center.
16

Let them sit for 20-30 minutes. To prevent them from drying out, I cover them with a garbage bag. (This is optional.)
17

You could also place them into a large plastic container like this.
18

Let the dough rise for 30-60 minutes. If you're not using the oven's bread rising function, cover with a plastic bag. Place 1 or 2 cups inside the bag to create space.
19

If you have extra baking trays, you could also use them. Place the dough on one tray and cover with another tray placed upside down on top. But recently flat trays are common, so maybe it's impossible to do?
20

If you want to eat freshly baked bread in the morning, form the shapes you want the night before and keep them in the refrigerator for the last rising. Since that will slow down the rising process, when you take them out in the morning, you can bake them after they swell up.
21

You can freeze both the dough and the baked bread. (The taste will lessen though.) Thaw the dough slowly in the refrigerator. (Make sure you take into account the time it takes to knead the dough too.)
22

The amount of water will change depending on the season.