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Laminated Japanese Milk Bread (Soft Butter Roll)
A soft, fluffy Japanese‑style milk bread with buttery, flaky layers created by a simple lamination process. The dough is enriched with milk, butter, and egg, then folded around a cold butter block multiple times, chilled, proofed, and baked to a golden crust. Perfect for sandwiches or enjoying plain.
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Critical Success Points
- • Ensuring the butter block stays cold during lamination
- • Proper folding and sealing of the dough around the butter to prevent leakage
- • Maintaining the 30‑minute chill between folds
- • Proofing at 25‑27 °C until the loaf has doubled in size
- • Covering with foil for the last 7 minutes of baking to achieve a moist interior and golden crust
Safety Warnings
- • Handle hot oven and baking pan with oven mitts
- • Melted butter and hot milk can cause burns – stir carefully
- • Use a sharp knife cautiously when cutting the dough
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