Japanese Butter Rolls (Soft Crust)
Lisa Kitahara · okonomikitchen.com · 2026 · 6 servings
Against 249 dinner roll recipes
More liquid than 80% of recipes.
How it compares
Against the typical batch: the median of 249 dinner roll recipes, per 100 g of flour.
- More liquid than 80% of recipes: 70% of the flour weight against the typical recipe's 61%.
- Egg in the middle half of recipes: 2% of the flour weight against the typical recipe's 10%.
Ingredients (15)
- 1/2 cup + 2 tsp (130 ml) water*≈ 128 g
- 2 tbsp (25 g) heavy cream25 g
- 1/2 (9 g) egg yolk4.5 g
- 2 tbsp (22 g) sugar22 g
- 2/3 tsp (3.2 g) instant dry yeast3.2 g
- 1 cup + 2 tbsp (150 g) bread flour (12.7% protein)150 g
- 2/3 cup (80 g) cake flour (10% protein)80 g
- 1 tbsp (8 g) milk powder8 g
- 3/4 tsp (4 g) kosher salt4 g
- 18 g unsalted butter or refined coconut oil18 g
- 12-14 g salted butter blocks x 6 pieces14 g
Toppings and extras
Listed, but not counted in the percentages below.
- topping salt such as pearl salt, pretzel salt, rock salt or flaky saltn/a
- 20 g remaining egg, whisked20 g
- 1 tsp (5 ml) milk≈ 5 g
- small pinch of salt≈ 0.4 g
flour 230 gbatter 457 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 249 recipes. Shaded: the middle half. Tick: the median.
- Liquid70% · 81st percentile · median 61%
- Butter14% · 49th percentile · median 14%
- Sugar9.6% · 47th percentile · median 10%
- Egg2% · 25th percentile · median 10%
- Yeast1.4% · 36th percentile · median 1.6%
- Salt1.7% · 71st percentile · median 1.5%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 12 to 14 minutes
- median 19 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, butter, sugar, egg, yeast, salt.
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