Bear Shaped Milk Bread Rolls

Prep Time: 1 hour
Cook Time: 30 minutes
Course: Breakfast
Cuisine: Japanese
Servings: 9 rolls
These milk bread rolls are super fluffy with just a hint of sweetness and stay soft for several days without the use of preservatives. I decorated them to look like cute bears, inspired by my recent trip to Japan. There are several steps necessary to make these rolls including making tangzhong ahead of time and allowing the dough to proof and rest several times, so make sure you plan ahead. I promise these rolls are worth the effort!

Ingredients:

For the Tangzhong:

  • 1/3 cup bread flour
  • 1 cup water

For the Milk Bread:

  • cups bread flour
  • 3 tbsp +2 tsp sugar
  • 1/2 tsp salt
  • 2 tsp instant yeast this can be done with dry inactive yeast, but you'll have to activate it first
  • 1 tbsp dry nonfat milk powder
  • 1 large egg
  • ½ cup skim milk
  • 110 g tangzhong half the tangzhong you made
  • 3 tbsp butter cut into small pieces, softened at room temperature

For the bear decorations:

  • 1/4 cup semisweet chocolate chips
  • 2 tbsp heavy cream
  • 9 white candy melts or large white chocolate discs

Directions:

  1. First, make the tangzhong ahead of time and give it sufficient time to completely cool before using in the bread recipe. It can be made up to three days in advance and kept in the fridge. Of course you can also make it the same day and let it cool in the fridge until it is time to use.
  2. To make the tangzhong, whisk together flour and water until fully blended. Add to a small saucepan over low heat on the stove. Stirring frequently, bring to a simmer and measure temperature. When it reaches 65 degrees Celsius, it is done. If you don't have a thermometer, several people have successfully just "eyed" it. It will come together like a thick roux, and when you are stirring it, the roux will maintain its form creating "lines" as you stir (from where your spoon or whisk breaks into the surface). That is also an indication it is ready. (See photo in the post)

  3. Remove tangzhong from heat and place into a container and into the fridge to cool.

  4. To make the bread, add all the dry bread ingredients into your mixer. In a small bowl, whisk together egg, milk, and tangzhong. Make a well in the center of your dry ingredients and add in wet mixture. Add in butter. Using the dough hook attachment, mix on low speed until your dough comes together. Turn mixing speed up to medium high (I had it set at 7 out of 10 on my mixer). Let dough knead for about 20 minutes until the dough is no longer sticky and is elastic. To see if the dough is done, you perform a "windowpane" test. Take a piece of the dough and stretch it out. You should be able to stretch it quite a bit, so that the dough stretches to a very thin, almost translucent membrane without breaking. When it does finally break, it should break into an almost perfect circle. If your dough is breaking too easily, continue to knead it a few more minutes.
  5. Lightly oil a large mixing bowl. Gather the dough into a ball and place into the greased mixing bowl. Cover the surface of the bowl with plastic wrap or a damp towel. Place bowl in a warm place and let it proof, about 40 minutes, or until double in size.

  6. Remove dough and break into 9 equal sections. Roll into balls and then cover again with plastic wrap and let them rise for about 15 minutes.

  7. From each of the balls, remove a small chunk of dough, that when rolled up into a small ball, measures 1 inch in diameter. Set aside. This is for the bear ears.

  8. Take one of the nine big balls, and roll dough out into an oval. Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top. Turn the dough over, so that the folds face down and roll and flatten dough with pin. Flip dough again, so folded side faces up. Roll the dough up from top to bottom, so that it forms a roll. The surface of the roll should be fairly smooth and that is going to be the top of your ball. Take both ends and fold down until they meet at the bottom. Stretch and adjust as needed to completely smooth and round your ball. Repeat this with your remaining large balls. Make sure to work fairly quickly because you will see the finished balls already begin proofing again as soon as you set them down and you want them to end up around the same size. I've had several people ask me whether this rolling step is necessary. I've been tempted to try just making 9 equal sized balls without all the extra rolling, but I haven't yet tried it. I think the purpose is to help make the balls rise and bake evenly and also the rolling helps ensure the surface of the balls are smooth too.

  9. Place the nine finished balls into a greased 9 x 9 inch baking pan, spacing them out evenly. Don't worry that they aren't filling the pan. After the second round of proofing, they will be touching and completely fill the pan. Cover with plastic wrap and set aside to proof for 45-60 minutes, or until dough is doubled in size.

  10. Take each of your 9 small balls and divide each one into 2, so you have 18 balls, which will form the ears of your bears. Roll and smooth them so they are perfectly round and approximately the same size. Cover with plastic wrap and let proof (until the bread rolls are done proofing).

  11. Preheat oven to 325°F. Once the bread rolls are doubled in size, add the ears on top (see photo above). You just need to place them where you want the ears to be and you don't need to connect the ears to the face. When the bread bakes, it will rise and the ears should fuse with the face. Place bread in lower half of the oven. Bake for about 25-30 minutes or until breads are done and tops are a dark golden brown. If you feel that your breads are browning too much, you can tent the top with foil to prevent too much browning.

  12. Let breads completely cool before decorating. In a medium glass bowl, melt heavy cream with chocolate chips either on the stove top or in the microwave. Whisk until it becomes smooth and glossy. Place into piping bag and pipe eyes on the bears. Place 2 candy melts on a glass plate or parchment paper, smooth side facing up. Microwave for a few seconds so the bottom tips become melted but the surface is still intact. You can glide the candy melts across your parchment paper or plate a few times, further thinning out your chocolate discs so that they align better with the bear faces and also creating a sticky bottom surface to stick onto the breads. Gently place onto breads. Pipe mouth and nose onto the discs. Repeat with remaining discs. I found that 2 was the ideal number to put into the microwave. When I tried three, one always heated unevenly. Let chocolate and piping set before serving.

Notes:

  • Bread recipe adapted from Yvonne Chen's cookbook, 65 degrees Tangzhong
  • Nutrition estimate does not include the decorations.

 

Nutrition Facts
Bear Shaped Milk Bread Rolls
Amount Per Serving (1 roll)
Calories 221 Calories from Fat 48
% Daily Value*
Fat 5.3g8%
Saturated Fat 2.7g17%
Polyunsaturated Fat 0.6g
Monounsaturated Fat 1.6g
Cholesterol 31.4mg10%
Sodium 149.2mg6%
Carbohydrates 35.9g12%
Fiber 1.3g5%
Sugar 6g7%
Protein 7g14%
Vitamin A 150IU3%
Vitamin C 0.8mg1%
Calcium 30mg3%
Iron 2mg11%
Net Carbs 35g70%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

Did you make this recipe?

Share it on Instagram with the hashtag #kirbiecravings!