Chive soft pillow dinner rolls

Can you imagine waking up to the smell of baked bread with a hint of chives, as in garlic and chive cream cheese… These little bread rolls are the perfect addition to any savoury breakfast or the very best sandwich you can ever imagine … picture below !
This recipe comes from Japan and I have to say, Japanese really know how to make bread. I remember my first trip to Tokyo, spending the first days exploring the food court in all the major department stores in the city. Lord… I could not believe how appetizing everything looked. I was impressed with the number of high end pastry chef booths, displaying chocolates, truffles, candied fruits and wrapped in the most sophisticated packaging with delicate papers and ribbons. The pastry area was one that really impressed me the most. I toured so many places and bought a sampling of almost every single baked goods. I arrived at my hotel and did the biggest Mukbang you can ever imagine. The quality of every single bread, reaching quality levels I have never experienced, even in the best patisserie in Paris. I tried a few Japanese breads such as Shokupan (prepared with a thick-like bechamel preparation, which make the breads so soft and almost stringy. The beautiful milk breads soft and spongy, executed with precision and a mesmerizing attention to detail and consistency; impressive. With the addition of milk or butter in most of them, these breads keep well and do not dry up; making them the perfect ingredient for a bread pudding if you have any left over. Here is a simple and gentle first recipe to try.
Simple and high quality ingredients can turn a humble sandwich into a feast. In this instance, Guerande Sea Salt, Tellicherry cracked peppercorns and spicy mayonnaise made with 1/3 Sambal Oelek and 2/3 Mayonnaise. Now, that’s taking sandwich to another level.

400 Gr. All purpose flour
5 Gr. Non-Fat Dry Milk powder
4 Gr. Dry active yeast
100 Gr. Lukewarm water
20 Gr. Sugar
3 Gr. Salt (1 Teaspoon)
1 Egg
25 Gr. Butter – Cool –
3 Tablespoons chopped fresh chive

In a bowl of stand mixer, combine the flour, sugar, dry milk and active yeast and mix well. Add the water, salt and the egg and using a hook attachment, knead the dough to combine all ingredients. Knead the dough for 5-6 minutes and when it starts to really come together, add the butter cut in small pieces and continue to knead until fully incorporated. Knead for a total of 10 minutes. When kneaded, you can add the chive cut in small tiny pieces. Mix to incorporate to the dough.
The dough will be soft and springy and when you press your finger in, the dough should bounce back.
Cover the bowl with cling film and place in the oven with a bowl of hot water to create a little steam. This process will help your dough to rise. Leave to rise for 1.5 hours.
Divide the dough in 12 equal portions – I use a scale and each portion should be approx. 41 gr. Roll them into small balls.
Place them in a square pan brushed with a little butter. Let the dough rise again for another hour.
At that stage, I usually cover the pan with cling film and leave it in the refrigerator overnight. In the morning, take the dough out of the fridge and let it rest on the counter, until it comes back to room temperature.

In the meantime, preheat your oven at 180 Celsius. When ready, mix a full egg in a small bowl and brush the bread rolls which will give the baked rolls a beautiful sheen and a rich gold colour.
Bake for 20 minutes. Let them cool for 10-15 minutes and serve.

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