Egg Free Japanese Bread Rolls Recipes

EGG FREE JAPANESE BREAD ROLLS RECIPE

Steps:

• Procedure:
• In a pan mix together milk and flour and heat it.
• The custard will start thickening.
• Whisk until it is lump free and thick.
• Remove from flame and transfer it immediately to a bowl.
• Cover with cling film and make sure that the film touches the top of the custard. This will help with avoiding skin formation.
• Allow it to cool completely.
• In a bowl mix all the dough ingredients along with the cooled tangzong and bring it together into a soft dough.
• Knead it on counter for 10 minutes until smooth and elastic.
• Place in an oiled bowl and cover with cling film and allow it to double in volume. The time taken may vary from 45 - 70 minutes depending upon the temperature of the place you live.
• Transfer dough back to counter, press it and roll it into a thin rectangle.
• Apply butter, sprinkle sugar and cinnamon and roll ti from the longest side of the rectangle into a tight log.
• Preheat oven to 200C.
• Slice the log into triangles.
• Grase a 8" round spring form tin.
• Place the triangles inside the tin.
• Cover with cling film and set aside for 15 minutes.
• Now bake the bread for 15 - 20 minutes until the top is golden.
• Remove the outer ring and let it cool.
• Once warm enough to handle, transfer to a serving plate and serve immediately.

SOFT EGGLESS DINNER ROLLS

Steps:

• Place warm water and sugar in a small bowl; mix to combine. Sprinkle with yeast, and let stand until foamy, about 5 - 7 minutes. Note: If using instant yeast, you don't need to activate it in the warm water (step 1); just skip this step and add it along with the flour and other dry ingredients in step 3.
• To make the 2 flax eggs: Mix 6 tablespoons of cold water and 2 tablespoons golden flax meal in a small bowl until well combined. Let it rest for 5 - 10 minutes to thicken. Note: Skip this step if using evaporated milk.
• Place flour, ¼ cup sugar, and salt in the bowl of your stand mixer; mix to combine. Make a well in the center. Note: If using instant yeast add here too.
• Add milk, melted butter, yeast mixture (if using active yeast), and flax eggs into the well. Mix, on medium speed, until all the ingredients are well combined, and the dough comes together in a ball,about 2-3 minutes. Continue mixing for about 2 - 3 more minutes to knead thedough until smooth and bounces back when pressed. Note: If you do not own a stand mixer, you can do this in alarge mixing bowl and in the next step, mix the dough together with a largewooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer couldwork, but xixing by hand with a wooden spoon or rubber spatula is a betterchoice than a hand mixer, in my opinion, since but the dough recurrently getsstuck in the beaters.
• Lightly spray a large bowl with cooking spray and place the dough in the bowl. Spritz the top of the dough with spray as well and cover the bowl lightly with plastic wrap or a clean kitchen towel. Place the covered bowl in a warm place. Let rise for 1 ½ - 2 hours in a warm place or until the dough is full and puffy. It will double in volume.
• Gently deflate the dough and pat out to a rough rectangle about 8 inches by 12 inches. Cut the dough into 4 equal long strips, then cut each strip into 3 portions for a total of 12 dough balls. For smaller rolls cut each strip into 6 portions for a total of 24 dough balls.
• Line with parchment paper a 9x13 inch baking pan or lightly grease with either butter or cooking spray and set aside. Note: You can place the rolls into any baking pan: rectangular, round, or a combination of pans.
• Take each piece of dough and roll it into a smooth ball, place the ball seam side down in the prepared baking pan. Cover the baking pan with a kitchen towel so that the formed buns won't dry out. Return pan to warm place and leave for 45 - 60 min, until the dough has risen and almost double in volume.
• Preheat oven to 375º F (190º C) and position one of the oven racks into the center of the oven.
• Once the rolls have risen, bake them for about 15 - 20 minutes or until golden brown. Brush them with melted butter immediately when they come out of the oven.