3 ⅓ cups (400 g) bread flour
1 teaspoon kosher salt
½ teaspoon (2 g) active dry yeast
1 cup (240 ml) warm milk (about 100ºF)
1 large egg, room temperature
2 tablespoons honey
3 ½ tablespoons (50 g) unsalted butter, room temperature
1 large egg yolk
1 teaspoon water
Glass or Stainless Steel Lid, optional
In a large bowl, add in salt, flour and dry yeast in that order and mix well. In a separate bowl, whisk together the milk, egg, and honey. Using a silicone spatula, gently fold the wet mixture into the dry mixture until dough starts to form. Add butter and knead until incorporated.
Transfer dough to a lightly-floured surface and continue kneading thoroughly until smooth and silky. Using both hands, shape dough into a tight ball by pulling down sides and tucking ends underneath.
Place dough in a bowl, seam-side down, cover with plastic wrap, and proof for 70–80 minutes at room temperature until dough has doubled in size and does not spring back when poked.
Remove dough from bowl and press down to release air. Cut into 12 equal pieces and shape each into a ball by pulling down sides and tucking ends underneath. Grease the skillet with butter and place each ball in, seam-side down. Cover and proof for another 60 minutes.
Preheat oven to 355ºF (180ºC). Once the dough has doubled in size, brush each ball with the Egg Wash. Transfer to oven, uncovered, and bake for about 30–35 minutes or until golden brown.
If you do not have a lid, you can cover with plastic wrap in Step 4 to prevent the dough from drying out during proofing.
Proofing time depends on how warm your kitchen is. Extend proofing as needed until dough has risen adequately.
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