If like me, you find it hard to find bread in the shops at the minute, especially when you can't eat soya. These vegan hokkaido milk bread rolls are perfect! They are fun to make and although there is quite alot to it, they are pretty easy to make.
These bread rolls are great to go with you lunch, on the side of some soup or just as a sweet treat.
The glaze I made for these rolls makes the crust quite sweet, this is because it uses maple syrup, but you can use aquafaba to make a lovely crust but not have the sweetness. This means these rolls are great for sweet and savoury foods!
You don't have to make these in round rolls; you can make these any shape you like. Long rolls, a big loaf, mini loaves. I've seen some super creative versions of these, you can good them and see what other people have come up with.
I made rolls because that's what we needed in our house.
My daughter eats rolls for breakfast every day and we often have rolls for lunch or on the side of our dinner. We usually buy a few packets of rolls and loaves of bread to last us a couple of weeks, as we try not to go shopping every week, but with times being hard we can't get hold of the bread we eat and everything has restrictions so we can't buy out usualy amount.
This gives us plenty of time to make bread though, I have always loved making bread but it can be time consuming, because you have to leave it to rise.
Kneading bread can be a great way of getting rid of any stress you may have! If your children and/or husband or wife are being a little difficult, it's great to beat some bread up (gently) and let out some of the frustration. None of us are used to being at home together this much and that can be very difficult.
If your children are old enough why not get them learning how to make some bread or other recipes. We have some great recipes for beginner bakers and some that don't use alot of ingredients.
I try to use only ingredients that you can get hold of in the supermarket so you should be able to get hold of the ingredients you need.
Nutritional Information:
Calories: 2366
Fat: 44.7g
Carbohydrates: 443.3g
Fiber: 18.1g
Protein: 59.3g
Calcium: 916mg
Iron: 12mg
This means that per roll there is;
Calories: 182
Fat: 3.4g
Carbohydrates: 34.1g
Fiber: 1.3g
Protein: 4.5g
Calcium: 70.4mg
Iron: 0.9mg
I hope you love this recipe as much as we do!
Please don't hesitate to message me on facebook, instagram or here if you have any questions or requests. I'm more than happy to have a chat! I look forward to hearing from you!
Please don't forget to tag me in the pictures if you make any of our recipes @marisasveganrecipes on facebook and instagram

Hokkaido Milk Bread - Makes 13
Ingredients
Tangzhong;
¼ Cup Strong White Flour - You can use plain flour too.
â…” Cup Milk - I use Oat milk but any plant based milk should work
Yeast Mix;
2 tsp Dried Active Yeast
1 tsp Caster Sugar
â…” Cup Milk - I use oat milk but any plant based milk should work
Others;
3 â…“ Cup Strong White Flour - You can use plain flour too
¼ Cup Caster Sugar
1 tsp Salt
2 tbsp Aquafabba - This is the liquid that chickpeas are kept in.
2 tbsp & 2 tsp Butter - I use flora but you can use any plant based butter.
Glaze; If you don't want the bread to be sweet you can use aquafaba as the glaze.
½ tbsp Maple Syrup - You can use golden syrup too.
1 tbsp Water
Method
Tangzhang;
In a small saucepan,on a medium heat whisk the bread and milk until there are no lumps.
Whisk constantly until the mix has thickened to a mousse like consistency.
Scrape the mix into a small bowl and cover with baking parchment. Gently press the baking parchment to touch the top of the mix. If you don't push the baking parchment down to touch the top of the mix, it will create a film.
Let cool to room temperature.
Yeast Mix;
While the tangzhang is cooling make the yeast mix.
Heat the milk up so it is luke warm.
Add the sugar and yeast to the milk.
Set aside for roughly 10 minutes or until the tangzhang is cooled.
You should see the yeast mix bubble. This lets you know the yeast is active.
Making the dough;
Sift the flour into a large bowl.
Add the salt, sugar, tangzhong, yeast mix and aquafaba.
Mix until is forms a dough.
Knead the dough till is is smooth and stretchy.
Soften your butter and add it to the dough,
Knead until the dough is smooth, elastic and not greasy from the butter anymore. I had to put my dough on a lightly floured surface to knead it, this is because I knead by hand. If you are using a mixing machine you wont need to do this.
Rise;
Lightly oil a clean bowl.
Place the dough in the bowl, cover and keep in a warm place for 1-2 hours or until the dough has doubled in size.
Glaze;
Just before the dough has finished rising, make the glaze.
Place the maple syrup and water in a small bowl and mix together.
Finishing the bread;
Preheat the oven 180C and lightly oil a baking tray
Knock back the dough and knead for a minute or 2. This is just taking the air out of the bread that has helped the bread rise.
Split the dough into equal sized pieces.
Roll each piece into a little ball. You don't have to make round rolls; you can make long rolls, a big loaf. Any shape you would like.
Place the balls on your baking tray, about 1cm apart. When they rise slightly in the oven they will connect together so you can tear them apart.
Brush a little of the glaze over the bread rolls. - If you don't want the bread to be sweet you can brush aquafaba over the bread. It will make the crust nice and crunchy but not have the sweetness.
Bake for 20-30 minutes.
Once the rolls come out the oven, brush with a little more glaze over the top.
Let cool for 10 minutes.
Serve
Enjoy!
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