Sweet Japanese rolls
A video recipe for easy, quick no-knead pull-apart Japanese milk rolls (簡単時短！こねないちぎりミルクパン).
Ingredients
| 250 g | bread flour |
| 30 g | sugar |
| 4 g | salt |
| 4 g | instant yeast |
| 180 ml | warm milk |
| 1 | egg |
| 30 g | softened butter |
| — | powdered sugar, for dusting |
Instructions
Source contained only a linked title, 簡単時短！こねないちぎりミルクパン ("Easy & quick! No-knead pull-apart milk bread"), and a video thumbnail of pull-apart milk rolls on a cooling rack dusted with powdered sugar; no written ingredient quantities or method were provided.
(Reconstructed / classic proportions - the source had only a video title and image.) For classic no-knead Japanese pull-apart milk rolls: whisk together 250 g bread flour, 30 g sugar, 4 g salt and 4 g instant yeast. Add 180 ml warm milk, 1 egg and 30 g softened butter, and stir with a spatula until a shaggy, sticky dough forms (no kneading). Cover and let rise until doubled, about 1 hour. Divide into 9-12 equal pieces, shape into balls and arrange snugly in a lined square tin so they will pull apart. Let rise again about 40 minutes until puffy. Bake at 180C (350F) for 18-20 minutes until light golden. Dust with powdered sugar and serve warm.