burgers andamp sandwiches

The softest, milkiest Japanese milk bread, that makes the best sandwiches and dinner rolls! This is a step by step guide to help you make the perfect milk bread loaf. EASY - This is an easy bread recipe that yields spectacular results. There is an extra step to make the tangzhong, but this is also easy. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Japanese Milk Bread

60 mL water (¼ cup)

mL milk (¼ cup)

bread flour

Tangzhong (room temperature)

120 mL milk (½ cup, lukewarm)

g active dry yeast (2 - 2 ¼ tsp)

g sugar (¼ cup)

dry milk powder (2 tbsp)

flour

tsp sea salt

Place the water in a small saucepan. Add the bread flour and whisk until you have a smooth mix with no lumps. Add the rest of the milk and whisk to combine.

Heat over medium heat while whisking constantly until the mixture thickens. The resulting mixture should have a thick, pudding-like consistency.

Scrape the mixture into a bowl and then cover with plastic wrap. Make sure the plastic wrap is touching the surface of the tangzhong to prevent a skin from forming on top.

Allow the tangzhong to cool to room temperature.

Tangzhong

In your mixing bowl, place the lukewarm milk and dissolve about 1 tsp of the sugar in the liquid. Sprinkle the yeast over the milk and stir gently to mix. Allow the milk + yeast mixture to stand for about 10 - 20 minutes until the yeast is activated. The mixture should become bubbly and frothy on the surface.

Once the yeast is activated, add the milk powder (if using), the rest of the sugar, tangzhong, the egg, flour, and finally the salt.

Using a spatula, mix the dough to combine the ingredients and to help form a scraggly dough.

With the dough hook attached to your mixer, knead the dough for about 5 minutes on a low speed (speed 2 or 3). The dough will be very sticky and stick to the sides, but continue mixing and the dough will start to come together.

After 5 minutes of kneading, add the butter in 3 - 4 additions, mixing for about 20 seconds in between. Scrape down the sides and the bottom of the bowl to make sure the dough mixes well.

Once all the butter is incorporated into the dough, turn up the speed to 4 - 5 (medium speed) and knead for a further 5 - 7 minutes. Scrape the bowl once or twice while kneading.

The dough should become smooth, satiny and pull off cleanly from the sides of the bowl.

Place the dough on a lightly floured surface and shape the dough into a ball. Then place the dough back in the mixing bowl and cover with plastic wrap.

Keep the bowl in a warm place and allow the dough to double in size (about 1 - 2 hours, depending on the weather/ambient room temperature).

When the dough has proofed in a warm place, you can transfer it to the fridge for a couple of hours just to make it a little easier to handle. THIS IS AN OPTIONAL STEP.

Alternatively, place the bowl in the fridge and let it slow proof for about 12 hours. The dough will also be easy to handle when chilled.

Once the dough is proofed and you’re ready to shape the dough, prepare the loaf pan. Butter  1 -  4.5 x 9 inch loaf pan and dust the pan with flour. If making dinner rolls, butter a 9 or 8 inch square cake pan, and dust the sides with flour. Set aside until needed.

Turn the dough out onto a lightly floured surface and press all the excess air out of the dough.

Japanese milk bread dough

Weigh the dough, and divide it into 4 equal portions.

Roll out each dough portion into a six inch (approximately) square.

Fold the opposite corners of the square in towards the middle.

Roll up this piece of dough, starting from the pointed end. Make sure you roll up the dough firmly, and a little tightly. If it’s too loose, you may end up with large holes in the baked bread.

Once you’ve rolled up the dough to the top, fold the pointed edge in and pinch the seam to seal.

Place the rolled up dough in the dough pan, seam side down. There will be 4 rolls per loaf pan.

Repeat with all the dough portions and place them in the loaf pan.

Cover the loaf pan with plastic wrap and let the dough proof in a warm place, until doubled in size. This can take about 1 - 2 hours depending on the ambient room temperature. The dough should rise to just below the top of the loaf pan.

Japanese milk bread loaf

Divide the dough into 9 equal pieces.

Roll each piece into smooth, round dough balls and place them in the square baking pan, with about ¼ -  ½ inch of space between each ball. Each square baking pan should have 9 rolls each.

Cover the baking pan with plastic wrap and let the dough proof in a warm place, until doubled in size. This can take about 1 - 2 hours, depending on the ambient room temperature.

Japanese milk bread rolls

Preheat oven to 350°F / 180°C. Once preheated, AND the bread is proofed, brush the top of the bread dough with a milk wash (for a more matte crust), or an egg wash (for a glossy crust). Bake in the preheated oven for 30 - 35 minutes (for the loaf), or 20 - 30 minutes (for the bread rolls). If the bread starts to caramelize too much in the oven, place a piece of foil over the surface of the bread to prevent it from burning.

If you have a thermometer, bake until the internal temperature is about 190 - 205°F (88 - 96°C).

Remove the loaf pan / baking pan from the oven and let it cool for a few minutes.

Turn the dough out onto a wire rack and let it cool down further.

This bread is easier to slice when at room temperature, but can be enjoyed warm too.

Baking the bread

How to make the best Homemade White Bread that&#x27;s soft and delicious, with a touch of sweetness. An easy to follow recipe for perfect homemade bread, with step by step instructions.  This recipe can be doubled, and made in 2 loaf pans. EASY - A great basic bread dough recipe for beginners. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Homemade Bread (Homemade White Bread)

¼ tsp active dry yeast (7 g)

water

tbsp honey ((or sugar

Proofed yeast mixture ((ingredients listed above))

¼ tsp sea salt

vinegar

unsalted butter (melted (or vegetable oil))

Place the water in the mixer bowl of your stand mixer.

Stir in the honey to dissolve, and sprinkle the yeast over the water. Gently stir to mix.

Allow the yeast to sit in a warm place for about 15 minutes, until it's activated and becomes frothy. This could take longer if your yeast was in the freezer. If the yeast doesn't activate (no frothy bubbles), then your yeast is likely too old and you will need it replaced with fresh yeast.

Once the yeast is activated, you’re ready to make the bread dough.

Proofing yeast

To the proofed yeast mixture, add the flour, warm water, salt, honey, citric acid and melted butter.

Using a dough whisk or a spatula, mix the ingredients to form a rough dough.

Place the bowl in the mixer with a kneading hook attached, and knead the dough on low speed for about 2-5  minutes, until the dough comes together to form a ball.

Increase the speed by 1 level (speed 3 in a kitchen aid mixer) and knead the dough for a further 12-15 minutes until it's smooth and elastic.

While the dough is kneading, check on it every few minutes to make sure it’s kneading well, and is not too dry or too wet.

If the dough is sticking to the sides of the bowl, then it’s too wet, so add a little extra flour (a dusting at a time), to get the right texture. To check if it’s at the right consistency - lift the kneading hook from the bowl, and check if the dough only sticks to the bottom of the bowl. If yes, then the moisture is perfect. If the dough isn’t sticking to the bottom of the bowl however, you may need to add a little extra water (just ½ tsp at a time), to get the right consistency. The dough should be&nbsp;smooth, a little soft and a little tacky to the touch.

Once the dough is kneaded, remove the dough hook and fold the dough over a few times by hand, to get a smooth ball. Then place it in a lightly oiled bowl, and cover with plastic wrap. Let the dough proof for about 1 hour until it has doubled in size.

While the dough is proofing, prepare the bread loaf pan. Butter 1 - 9  x 5 inch loaf pan and set aside, until the dough is ready.

Turn the proofed dough out onto a lightly floured work surface. Gently press the dough into an evenly thick rectangle. The short side of this rectangle should be roughly about 8 - 8.5 inches (i.e. slightly shorter than the length of your bread loaf pan).

Next, tightly roll up the short side, along the length of the dough rectangle. Make sure to pinch/press the edge of the dough as you go, while rolling it up (read the post and see pictures for more details).

Once the dough is rolled up, pinch the seams to seal it, and tuck in the two sides and pinch these seams as well. Make sure all the seams are on one side (this will be the bottom) and the other side is smooth and seam-free (this will be the top).

Transfer this into the prepared loaf pan, seam side down, and press the dough into the pan. Make sure it’s evenly pressed into the bottom of the pan. Loosely cover the loaf pan with plastic wrap and let it proof again in a warm place, for about 45 minutes - 1 hour.

The top of the dough should rise about 1 inch above the rim of your bread loaf pan (when looking from the side), and when you leave an indentation in the dough with your finger, the indentation should remain, and not bounce back (read the post and see pictures for more details). 

Preheat oven to 375°F, during the last 30 minutes of the second proofing time. It’s best for the oven to be preheated to the right temperature for at least 20 minutes, before baking the bread.

When the bread loaf is ready and the oven has preheated, place the loaf pan in the middle of the oven, and bake for 45 minutes. It's done when it sounds hollow when the bread is tapped on top, OR when the internal temperature has reached 195°F.

Remove the pan from the oven, and keep it in a warm place (away from drafts) to cool. After about 10 minutes, remove the bread from the pan and keep it on a wire rack to cool down completely. The bread is now ready to be served.

Optional - brush melted butter on the top while it's hot to add more buttery flavor.&nbsp;

Keep the loaf in a bread box at room temperature for upto 4 - 5 days,  or slice and keep in the freezer for up to 1 month.

Bread loaf

These Easy Homemade Hot Dog Buns are perfectly soft and delicious! The dough is super versatile and can be used to make hot dog buns, subs or hamburger buns.There is an overnight rise time in this recipe.EASY - This is an easy recipe, but there are a few techniques that require patience - especially with shaping the dough. US‌ ‌based‌ ‌cup,‌ ‌teaspoon,‌ ‌tablespoon‌ ‌measurements.‌ ‌‌Common‌ ‌Measurement‌ ‌Conversions‌.‌ ‌‌Weight‌ ‌measurements‌ ‌are‌ ‌recommended‌ ‌for‌ ‌accurate‌ ‌results.‌ ‌You‌ ‌can‌ ‌access‌ ‌metric‌ ‌weight‌ ‌measurements‌ ‌using‌ ‌the‌ ‌toggle‌ ‌button‌ ‌below‌ ‌the‌ ‌ingredient‌ ‌list.‌ 

Easy Homemade Hot Dog Buns (or Burger Buns)

milk

½ cup warm water (plus an extra ¼ cup if needed.)

dry active yeast

tsp salt

tbsp sugar

tbsp softened butter / oil

Extra oil

egg egg

In a mixing bowl (of your stand mixer), combine the flour, yeast, sugar and salt.

In another small bowl, whisk together the water, milk and egg.

With the paddle attachment in your stand mixer or a dough whisk, mix the dry ingredients and add the water-milk-egg mixture and mix to combine.

Switch to the dough hook of your stand mixer, and knead the dough to bring it together. Add  up to ¼ cup water, if the dough is too dry (the dough needs to be fairly wet and sticky). Knead for about 5 minutes, until you have a smooth ball of dough. 

Add the oil or butter and knead for a further 5-10 minutes (I knead it for about 8 minutes), until the dough is shiny, smooth and tacky to the touch. 

Lightly oil a big bowl and place the dough in it. Make sure the dough is lightly oiled on the surface as well.

For best results, cover the bowl with plastic wrap and store in the fridge overnight (8 hours) or for up to 24 hours. Alternatively, if you want to bake it on the same day, you can cover the dough with plastic wrap and let it rise for 1 hour in a warm place, until it has doubled in size.

On the day you bake the bread rolls - turn the chilled dough out on to a lightly floured surface and lightly dust the surface of the dough as well. If the dough wasn't chilled, you may need extra flour on your hands and on your work surface to prevent the dough from sticking.&nbsp;

Roll out the dough into a rectangle that's about 16 inches in length and 4-5 inches in width. Cut the dough into 10 sections and place them on a parchment paper lined baking tray, with about 1.5 inches of space between each.

FOR THE CUTTING METHOD FOR HOT DOG BUNS

Cut the dough into 12 (or 10) equal sections. I usually weigh the bread dough so that I know how much each section should weigh.&nbsp;

Knead each portion for just a few seconds to form a smooth ball. Roll out each portion into a flattened piece of dough that's about 5 inches long and 4 inches wide. Then TIGHTLY roll up the dough to form a cylinder.&nbsp;Tuck in the sides/edges and pinch these edges and seams to seal. Place each portion on a parchment paper lined baking tray, about 2 inches apart.&nbsp;

FOR THE SHAPING METHOD FOR HOT DOG BUNS

Cut the dough into 8 sections (for larger buns) or 10 sections (for smaller buns) and roll these portions in your hands to form smooth balls. Place them on the parchment paper lined baking tray, about 3 inches apart.

FOR BURGER BUNS

Cover the dough with plastic wrap and let it rise for 45 min in a warm place, until it has just about doubled in size. In winter, this can take a little longer than 45 min, and on very hot summer days, it can take less than 45 minutes.&nbsp;&nbsp;

Preheat the oven to 180°C / 350°F about 30 minutes prior to baking.

Brush the hot dog rolls with the egg wash (lightly beaten egg) and bake in the preheated oven until they are golden brown on top and sounds hollow when tapped, which should take about 15-20 mins. (Optional - sprinkle sesame seeds or poppy seeds on the egg wash brushed dough before baking). SEE NOTES FOR FREEZING INSTRUCTIONS.&nbsp;

Remove from the oven and let the buns cool down enough to be handled comfortably. Best eaten on the same day. Will keep longer in an air-tight container in the fridge.

Preparing the dough for the second proofing

Soft, fluffy sandwich bread filled with a creamy egg salad filling, and a jammy soft boiled egg. Simple to make, and delicious to eat!Intermediate - A step up from a regular egg salad sandwich. Requires at least 2 basic techniques (hard boiled egg + soft boiled egg + making egg salad). Easy for regular cooks/bakers. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.

Japanese Egg Salad Sandwich (Japanese Egg Sandwich)

eggs

hard boiled eggs (large eggs)

- 3 tbsp mayonnaise (or kewpie mayonnaise is preferred)

½ tsp sugar (to taste)

Salt

White pepper (to taste)

spring onions (green parts, chopped finely)

sandwich bread

Dijon mustard

Butter mayonnaise

salt

Bring a large pot of water to a boil, with the pot covered. When the water comes to a boil, gently lower the eggs into the water. Set one timer to 6 ½ minutes, and another timer for 10 ½ - 11 minutes.

When the first timer goes off, remove 2 of the eggs and immediately plunge them in cold running water.

When the second timer goes off, immediately plunge the remaining eggs in cold running water to cool them off. (Make sure to not mix up the soft boiled and hard boiled eggs).

When the eggs are cool enough to be handled, carefully peel the soft boiled eggs and set aside for later. Peel the hard boiled eggs to make the egg salad filling (below).

Cook the eggs

If you have an egg slicer, slice the eggs with the slicer in one direction, then turn the egg in 90° and re-slice. Place the sliced eggs in a bowl. Repeat with all 6 eggs.

If you’re using a knife, slice the eggs thinly on a cutting board. Then slice them again into “batons”. If you prefer smaller pieces of egg, you can chop them further in the opposite direction (see images in the post). Repeat with all 6 eggs. Place the chopped eggs in the bowl.

Add about 2 tbsp mayonnaise, a generous pinch of salt and white pepper, sugar and finely chopped green onions. Use a spoon to mix everything together. Add the extra 1 tbsp of mayonnaise (or more) if needed. Cover the bowl and keep in the fridge until you’re ready to make the sandwiches.

Egg salad filling

Cut the 2 soft boiled eggs in half using a sharp knife. The yolks should be soft and jammy. Lightly season each of the halves with salt.

Take two slices of bread. Trim the edges off the bread slices. I only trim two opposite edges, but you can trim all four edges if you like.

Spread a thin layer of butter or mayo on one slice of bread, and another thin layer of dijon mustard  on the other.

Place one half soft boiled egg half in the middle of a bread slice, with the yolk side down.

Spread a layer of egg salad filling around the egg half (up to the height of the soft boiled egg half).

Place the other slice of bread on top.

Slice the sandwich in half, making sure to slice through the egg half as well. Serve immediately.

Egg salad sandwiches

Absolutely fantastic! Made these with your Japanese milk bread and reminded me of the egg salad sando we had in Tokyo!

i made this today with the kewpie mayo and it was soooooo good :) the scallions make it so refreshing. this is a nice recipe and i will be using it more in the future.

I saw this while making your milk bread recipe and figured I’d make it too. Holy COW. I don’t even like egg salad and this was amazing! Eating it with the milk bread makes it perfect. Thank you for making my new favorite lunch!

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Japanese Milk Bread

Homemade Bread (Homemade White Brea...

Easy Homemade Hot Dog Buns (or Burg...

Japanese Egg Salad Sandwich (Japane...

Top 4 burgers andamp sandwiches recipes from across the web

The most viewed burgers andamp sandwiches recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Milk Bread

Homemade Bread (Homemade White Brea...

Easy Homemade Hot Dog Buns (or Burg...

Japanese Egg Salad Sandwich (Japane...

The most viewed burgers andamp sandwiches recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine