Go Back

Japanese Butter Rolls (Soft Crust)

These Japanese Butter Rolls are delightfully fluffy, high-protein, and lower-calorie bread rolls that can easily fit into your healthy meal plan. Perfect for breakfast or as a side dish!
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 rolls
Course: Breakfast, Snack
Cuisine: Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 130 ml 1/2 cup + 2 tsp Water Serves as the base for the dough, activating the yeast.
  • 25 g 2 tbsp Heavy Cream Adds richness and flavor to the rolls.
  • 1/2 large Egg Yolk Enriches the dough and enhances flavor.
  • 22 g 2 tbsp Sugar Adds sweetness and feeds the yeast.
  • 3.2 g 2/3 tsp Instant Dry Yeast Crucial for leavening the rolls.
  • 150 g 1 cup + 2 tbsp Bread Flour (12.7% protein) Provides gluten structure for elasticity.
  • 80 g 2/3 cup Cake Flour (10% protein) Brings a tender quality to the rolls.
  • 8 g 1 tbsp Milk Powder Adds flavor and aids in browning the crust.
  • 4 g 3/4 tsp Kosher Salt Enhances flavor and controls yeast fermentation.
  • 18 g Unsalted Butter or Refined Coconut Oil Creates a rich flavor and a soft crumb.
  • 12-14 g Salted Butter Blocks x 6 Pieces Gives the rolls their signature buttery taste.
Egg Wash
  • 20 g Remaining Egg, Whisked Used for an egg wash prior to baking.
  • 5 ml 1 tsp Milk Adds richness to the egg wash.
  • 1 pinch Small Pinch of Salt Enhances the flavor of the egg wash.
Topping
  • Topping Salt Pearl salt, pretzel salt, or flaky salt for topping.

Method
 

Preparation
  1. Ensure that all ingredients are at room temperature.
  2. In a mixing bowl, combine warm water and heavy cream. Sprinkle instant dry yeast over the liquids and let it sit for 5 minutes until frothy.
  3. In a separate bowl, mix bread flour, cake flour, sugar, milk powder, and kosher salt. Add this mixture to the yeast mix in the stand mixer along with egg yolk and unsalted butter.
  4. Knead on low speed with a dough hook for 8-10 minutes until smooth and elastic.
  5. Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for 1-1.5 hours until doubled in size.
Shaping
  1. Gently punch down the risen dough and divide it into 12 equal pieces.
  2. Shape each piece into a ball and cover them as you shape the rest.
  3. Flatten each ball slightly, place a piece of salted butter in the center, and seal the dough around it.
Second Proof & Baking
  1. Place the rolls seam-side down on a baking sheet lined with parchment paper and let them rise for 30-45 minutes until puffy.
  2. Preheat the oven to 350°F (175°C).
  3. Prepare the egg wash by combining the whisked egg with milk and a pinch of salt, then brush over the tops of the rolls.
  4. Bake in the preheated oven until golden brown, about 15-20 minutes.

Notes

For a healthier version, substitute part of the flours with whole wheat flour. These rolls are great for meal prep and can be stored in an airtight container for up to a week. You can freeze unbaked rolls and complete the proof before baking when ready.