Recipe: Japanese Milk Bread Hot Dog Buns

Ingredients

Prepare the yudane the night before by mixing bread flour with boiling water and letting it cool before refrigerating overnight.
In a bread machine, combine room temperature milk, beaten egg, sugar, instant dry yeast, and the yudane, then add bread flour and salt.
Set the bread machine to knead for 20 minutes, adding the butter halfway through.
After kneading, place the dough in a greased bowl, cover, and let it rise for about 45 minutes to 1 hour until doubled in size.
Once risen, punch down the dough and divide it into 8 equal parts, rolling them into balls and letting them rest covered for 20 minutes.
Flatten each ball into an oval shape, fold the edges into the center, then fold in half and seal.
Place the shaped dough on a baking tray, cover, and let rise again until doubled in size.
Preheat the oven to 392°F (200°C), brush milk on each dough, and bake for about 10 minutes.
Remove from the oven and cool on a wire rack.

Servings

8 dog buns

Calories

160

Total fat

Total carbohydrates

26g

Total protein

Sodium

256mg

Cholesterol

28mg