Soft and fluffy Japanese Rolls

Light as a feather, they are the perfect accompaniment to a beautiful Pâté or Terrine. The sort of recipes you keep handy, as it is rather quick to prepare and it is a wonderful addition to any diner. It is quite surprising to see the great variety of breads which are now available in Japan. Like everything the Japanese tackle, it is made with quality, precision and attention to details in mind. They have a way to improve everything they touch. The wonderful thing is that they also present everything with such finesse and elegance. They wrap their fares in boxes with ribbons, silk paper and beautiful bags, which enhance the overall experience. Buying a box of chocolate, pastries and breads can bring a luxury experience to another level. Sometimes, it is worth a little extra just to enjoy the overall experience. I am always ever so impressed by the pride in which artisans present their products in Japan, something we could all learn from.
Although simple, they always impress guests when they are freshly baked and presented at the table.
Using a scale, each piece should be approx.100 Gr. so they are the same size and will bake with consistency.
The final stage is to roll them in an oval shape and let them rest.
The addition of just a little butter, give softness and richness to these delicate breads.

165 Gr. Lukewarm milk
7 Gr. Instant Yeast
42 Gr. Caster Sugar
7 Gr. Salt
1 Egg
350 Gr. All purpose flour – I use 00-type Flour
1 Egg yolk, mixed with 1 Tablespoon water for glazing.

In a bowl of stand mixer, pour the lukewarm milk with the sugar and mix to dissolve the sugar. Add the yeast, mix a little and let the mixture rest for 10 minutes.
Add the flour, salt and one egg. Using a dough hook, mix well for 3-4 minutes and let the dough rest for 15 minutes (autolyse).
After 15 minutes, start mixing the dough at medium speed add “cool” butter a few pieces at a time, until fully incorporated. Continue kneading for about 7-8 minutes. The dough will be very soft and pliable.
Gather the dough and form a ball and put back in the bowl. Cover the bowl with cling film and let the dough rise for an hour. The dough should rise considerably and almost double in size.
After an hour, using a small scale, cut the dough in 12 equal pieces. They should weigh approximately 100 gr. each. Form small balls and let them rest, covered with a tea towel, for 15 minutes.
Using a rolling pin, stretch the ball to form an oval shape and roll them into small cylinders. Place them on a baking tray covered with parchment paper. Let them rest for an hour, they will puff up once again.
30 minutes before the end of the last rise, preheat your oven at 180 Celsius.
In a small bowl, mix an egg yolk with a tablespoon of water and using a small brush, cover each little bread with the mixture. This will give it shine and crisp the breads when baking.
Bake the small breads for 12 minutes, until brown and glossy.
Let them rest at room temperature for 20 minutes and serve with a pate or terrine…. or split them open and spread some butter.

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