Japanese Butter Roll (Crescent Roll) バターロールのレシピ

Japanese Butter Roll (Crescent Roll) バターロールのレシピ


If you are looking for a soft, fluffy yet slightly chewy perfect white bread recipe. This post is for you.

You may spread some butter and jam on these Japanese Butter Rolls, make it into sandwiches or just eat it plain. It’s a basic bread dough that you should master it. Once mastered, you could experiment and make different variations.


Sure you say this looks like Crescent Roll, but I beg to differ. (Well, maybe you could say it’s my version of Crescent Roll)

Recipes of Crescent Roll often result in a more dense and compact bread. Which, I think it’s not look appealing. Basically, not a good bread dough.

SAMSUNG CAMERA PICTURESThis is beauty. After all the hard work, you will sure feel good that you made your own bread! It reminds me of buttery flaky croissants. I am dying to try to make my own croissants, but the weather in Singapore is killing me. I doubt the butter is going to fold in probably. (oh well, I think I’m still going to try it out…)  


Ain’t they gorgeous? 

IMG_9584_editedThey are good for a few days. Since they are homemade, they will start to stale. Just use it to dip curry gravy, make it into croutons or bake some bread pudding.  But I doubt it will last that long. My family loved it so much that they will take one whenever they pass by the basket. It’s just this good!

Japanese Butter Roll (Crescent Roll)
Serves 16
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  1. 300 grams of bread flour
  2. 100 grams of plain flour
  3. ½ tsp. of salt
  4. 2 ½ tsp. of instant yeast
  5. 4 tbsp. of fine white sugar
  6. 250 ml of warm milk
  7. 70 grams of melted unsalted butter
  8. 1 egg
Egg wash
  1. 1 egg and 1 tbsp. of milk
  1. In a large mixing bowl, first add in warm milk, yeast, sugar, melted butter, and egg. Followed by dry ingredients, bread flour, plain flour, and salt.
  2. Using the dough attachment of your mixer, mix everything together until it forms into dough.
  3. Then turn your mixer to speed 4 and knead for about 10 minutes. Be sure to let your mixer rest in between to avoid overheating.
  4. Once your dough has become smooth and elastic, stop kneading and let it proof in a large greased bowl for an hour.
  5. After an hour, knock out all the air and transfer the dough onto a floured surface. Roll the dough to about 20 inch round shape.
  6. Use a pizza roller and cut out 16 triangles.
  7. Roll each of them up to form the pretty rolled shape. Pinch the end to make sure it is secured.
  8. Transfer them into greased pans.
  9. Let it proof for the second time for one and the half hour.
  10. Preheat oven to 180C or 160C fan-forced, gently brush them with egg wash and bake it in the oven for 10 to 15 minutes.
  11. Let it cool and serve. You may spread some jam or butter, make it into a sandwich or even eat it plain.
TheZongHan https://thezonghan.com/


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10 thoughts on “Japanese Butter Roll (Crescent Roll) バターロールのレシピ

  1. Japanese Butter Roll (Crescent Roll) バターロールのレシピtryntaste

    hi there….if i want to put chees inside..how should i do it? thanks

    1. Japanese Butter Roll (Crescent Roll) バターロールのレシピZong Han Chua Post author

      Just put some cheese, and roll it up.

  2. Japanese Butter Roll (Crescent Roll) バターロールのレシピFee yen

    Hello, please advise what is the e oven element to be use for bread? Is it top and bottom heat? Thank you.

    1. Japanese Butter Roll (Crescent Roll) バターロールのレシピZong Han Chua Post author

      Top and bottom for one tray at the centre is fine. Else use Convection (fan) mode will also be great.

  3. Japanese Butter Roll (Crescent Roll) バターロールのレシピAparna

    Hello, can I use all purpose flour instead of two different types of flours?

    1. Japanese Butter Roll (Crescent Roll) バターロールのレシピZong Han Chua Post author

      Yes you can. Using bread flour will yield you a better texture, but the difference ain’t huge. 🙂

  4. Japanese Butter Roll (Crescent Roll) バターロールのレシピNG MEI HEONG

    hi, my japanese roll turn out with sour, yeasty flavour and smells of alcohol, i bake it after second proof of 1 hour only as the dough already
    more than double size, feel that the yeast is too much…is it because of the warm weather? i have to reduce the yeast? Please advise, thanks

    1. Japanese Butter Roll (Crescent Roll) バターロールのレシピZong Han Chua Post author

      There is a lot of a different kind of yeast. I suggest reducing the yeast and try it out again. 🙂

  5. Pingback: Sea Salt Butter Rolls - Rasa Malaysia

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