Laminated Japanese Milk Bread (Soft Butter Roll)

Ingredients

• 145 g Whole milk (room temperature)
• 30 g Unsalted butter (for dough) (melted)
• 1 large Egg (about 50 g; use 15 g of the beaten egg for the dough)
• 33 g Granulated sugar
• 4 g Instant dry yeast
• 280 g Bread flour
• 5 g Salt
• 125 g Unsalted butter (for lamination) (cold, cut into a square block)
• 20 g Additional bread flour (for dusting) (lightly dust work surface)
• 20 g Milk for brushing (thinly spread on top before baking)
• 1 sheet Parchment paper (cut to 16 × 20 cm)
• 1 sheet Aluminum foil
• 1 pan Perforated loaf pan (≈ 22 × 12 cm)

Instructions

1. Make the enriched dough

   In a mixing bowl combine the milk, melted butter, beaten egg (use about 15 g), sugar, and yeast. Stir until the yeast dissolves. Add the bread flour, salt, and the remaining 30 g melted butter. Mix with a spatula until no dry flour is visible, then knead by hand for about 5 minutes until a shaggy dough forms.

   Time: PT10M

2. First cold rest

   Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator for 30 minutes to relax the gluten.

   Time: PT30M

   Temperature: 4°C

3. Second knead

   Remove the dough, lightly flour the surface, and knead for about 7 minutes until smooth and elastic.

   Time: PT7M

4. Overnight retardation

   Shape the dough into a flat square, wrap tightly in plastic wrap, and refrigerate overnight (≈8 hours) for a slow, low‑temperature fermentation.

   Time: PT8H

   Temperature: 4°C

5. Prepare the butter block

   Place the 125 g cold butter between two sheets of parchment paper and beat it with a rolling pin into a 16 × 20 cm square. Keep it chilled until needed.

   Time: PT5M

6. First lamination fold & chill

   On a lightly floured surface, roll the dough into a rectangle about twice the size of the butter block. Place the butter block in the centre, fold the dough over the butter, then fold the sides so the ends meet, creating a sealed packet. Roll gently to a 22 × 17 cm rectangle, fold one third over, then the remaining third (letter fold). Wrap and refrigerate for 30 minutes.

   Time: PT30M

   Temperature: 4°C

7. Second lamination fold & chill

   Repeat the rolling, folding, and 30‑minute chill exactly as in step 6.

   Time: PT30M

   Temperature: 4°C

8. Final shaping and short chill

   Roll the dough one final time into a 22 × 17 cm rectangle, place it on a parchment‑lined perforated loaf pan, cover with plastic wrap and chill for 10 minutes to relax the gluten.

   Time: PT10M

   Temperature: 4°C

9. Final proof (fermentation)

   Remove the wrap, brush the surface lightly with the thin milk wash, then let the dough proof at a warm room temperature of 25‑27 °C for 4½ hours, or until it has roughly doubled in size.

   Time: PT4H30M

   Temperature: 25-27°C

10. First bake – uncovered

    Preheat the oven to 190 °C (375 °F). Place the loaf on the middle rack and bake uncovered for 23 minutes.

    Time: PT23M

    Temperature: 190°C

11. Second bake – foil covered

    Cover the loaf loosely with a sheet of aluminum foil and continue baking for another 7 minutes. This prevents over‑browning while allowing the interior to finish cooking.

    Time: PT7M

    Temperature: 190°C

12. Cool and serve

    Remove the bread from the pan, place on a cooling rack, and let it cool at least 20 minutes before slicing to set the crumb.

    Time: PT20M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

9 g

Fiber

2 g