@ebethsdad: question. Does this recipe turn out bread that’s similar to what you’d find in a Japanese sandwich, or it is more like a Hawaiian roll? Either one would be great, and her pics almost seem to show both from the same recipe…
I haven’t been to Japan so I have to speculate. It turns out a soft, rich bread with an excellent flavor. I think the crumb is a little denser than an Hawaiian roll. Closest thing to it is a good pain de mie.
My main experience w/ (possible) Japanese milk bread is the sandwiches my dad would buy from Yaohan, of which I was not particularly fond. So having another bread option (esp one I can just buy) is not a bad thing…
I love the white bread at Kee Wah Bakery and have thought it would be perfect for making sandwiches for a formal afternoon tea. (So you see - it is cooking related!)
Okay, I did a fast internet search and found this recipe. In addition to adorable pictures of her toddler, she explains why the cooked base works.
Still a bit challenging to me (the shaping scares me, though I roll biscuits so how very different is that?) But she’s broken it down well for a stand mixer and, the type of yeast I use.