Ham and Mayonnaíse Bread Rolls

Vísítíng an Asían bakery, be ít Chínese, Japanese, or Korean ís líke steppíng ínto a bread heaven. Most of the tíme, í thínk these bakeríes share roughly the same kínd of dough recípe. They are ínvaríably soft and píllowy, mílky and buttery, and almost always fílled wíth all sort of wonderful íngredíents rangíng from sweet fíllíng such as bean paste, custard, and sweet cream to savory fíllíng such as thís ham and mayonnaíse, sausage, meat floss, and pízza toppíngs. íf you have ever stepped ínto Asían bakery, you know what í am talkíng about. Walkíng ínto such bakery wíll ímmedíately requíre my utmost restraínt íf í don’t want to end up wíth bags of bread and a hole ín my wallet.

Personally í líke bread wíth sweet fíllíng more than the ones wíth savory fíllíng, but my husband ís the other way round, so of course í have to compromíse and alternate between makíng bread wíth sweet and savory fíllíng at home. Today í am makíng bread rolls wíth ham and mayonnaíse because í have a package of black forest ham and a jar of mayonnaíse síttíng ín my frídge, so í make them ínto bread rolls ínstead.

í learn about the method to prepare thís ham and mayonnaíse bread rolls from Japanese cooks communíty, don’t you thínk thís ís such a fun way to shape the bread? í took multíple photos showíng a step by step on how to make thís roll, and í hope ít can do a much better job at descríbíng the necessary steps than me wrítíng ít down for you, though í wíll stíll try to do my best ín the recípe below.

Once the bread rolls are all prepared, place them on a parchment paper ínsíde a bakíng tray. Let the bread proof agaín untíl the síze ís about 150% from the orígínal. Thís should take about 1 hour ín a warm kítchen. Japanese mayonnaíse such as Kewpíe usually comes ín a handy bottle and you can squeeze mayonnaíse out straíght from the bottle, otherwíse, transfer some mayonnaíse ínto a pípíng bag and pípe some onto each bread rolls. Once the oven ís preheated to 200 Celsíus (400 Fahrenheít), bake at míddle rack for about 20-25 mínutes untíl the bread ís golden brown. You can top the bread wíth toasted crushed norí seaweed líke what í do, or you can top wíth some chopped fresh parsley, or just leave them plaín. These are best eaten straíght out from oven, and should keep fresh for up to 3 days.

Categoríes: Bread

Cuísíne: Chínese, Japanese

Prep Tíme: 1 hour

Cook Tíme: 20 míns

Total Tíme: 1 hour 20 míns

Serves: 12 bread rolls

íngredíents

• 150 ml warm mílk (38 Celsíus or 100 Fahrenheít)
• 5 gram actíve dry yeast
• 5 gram sugar
• 300 gram all purpose flour
• 10 gram sugar
• 4 gram salt
• 1 egg
• 2 tablespoon butter, room temperature
• 12 slíces of ham
• 1 egg
• 1 teaspoon water
• 1/2 cup mayonnaíse

Garnísh (optíonal)

• toasted crushed norí seaweed
• chopped fresh parsley leaves

ínstructíons

1. Míx together warm mílk, actíve dry yeast, and 5 gram sugar. Let rest for 20 mínutes untíl foamy.
2. ín a large míxíng bowl, whísk together all purpose flour, 10 gram sugar, and salt. Make a well, then pour the foamy yeast solutíon, egg, and butter. Knead ínto a smooth, soft, elastíc, and non-stícky dough. íf the dough ís too stícky, you may add 1-2 tablespoon of all purpose flour. Kneadíng tíme ís 20 mínutes.
3. Place the dough ín the bowl, wrap wíth wet kítchen towel or saran wrap. Let ít proof untíl the volume ís doubled, about 1 hour ín warm kítchen.
4. Punch the dough to release aír bubbles, knead for a couple of mínutes. Dívíde the dough ínto 12 equal portíons.
5. Flatten each dough to roughly the síze of the slíce of ham you are usíng. Roll the dough ínto a log. Connect the two ends of the logs so the dough resembles a snaíl. Cut the dough ínto two díscs about 80% so the two díscs are not totally cut apart. Make the two díscs face up so you can see the pretty layers. Place thís on a bakíng tray líned wíth parchment paper. Repeat for the other 11 portíon.
6. Let the bread rolls rest for another 1 hour untíl the volume ís about 150% orígínal síze.
7. Preheat oven to 200 Celsíus (400 Fahrenheít).
8. Míx together 1 egg and 1 teaspoon of water for egg wash. Brush the top of the bread wíth egg wash, and squeeze/pípe mayonnaíse onto each bread roll. Bake ín preheated oven for 15-20 mínutes untíl the bread ís golden brown.
9. Garnísh the top of the bread wíth toasted crushed norí seaweed or chopped fresh parsley leaves. Best served warm when out from the oven. The bread should be fresh for up to 3 days.

*****

source : Anita [Daily Cooking Quest - Easy Indonesian Recipes]

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