Wouldn’t you want magical rolls that KADO makes for the people inside the airplane when Koujirou explains that the people need sustenance? Welcome back to another edition of anime recipes! This week we will be looking at the delectable goodness that is the humble butter roll or bread roll. You may know them already as we have them in the west, but the roll or the butter roll is actually a very large staple in Japanese cuisine as well. Often consumed with breakfast meals or as a snack in the afternoon, the plain butter roll is common, but there are also popular variations such as raisins, walnuts, or even margarine filled. Today we make that journey as we were inspired by Seikaisuru KADO and the events that transpired within KADO itself.
Just in case you forgot, Seikaisuru KADO (KADO: The Right Answer) is about the negotiation between another world being known as Yaha-kui zaShunina and Koujirou Shindou after Yaha-kui’s dimensional ship KADO, lands on top of Narita Airport’s runway. The real problem though is that a plane was sucked into KADO when it landed and not only was Koujirou Shindou forced to be involved, but all of the civilians were as well. When Koujirou points out to Yaha-kui zaShunina that the humans on board the plane need food and water, without even moving, Yaha-kui has KADO, the giant cube/ship that everyone is inside of, produce food for them. The thing is though is that these rolls just come pouring out of compartments within the plane. It’s almost comedic how they start to overflow, so without further ado, let’s get right to it!
Magical Rolls from Seikaisuru KADO (KADO: The Right Answer)
What You Will Need:
Like we said earlier, rolls can have many, many variations. The choice is yours and all you really need is a good idea of how you want them to taste. If you want them to have a buttery filling, use margarine. We personally like raisins and walnuts together, but we have seen chocolate chip versions too! Of course, as always, the plain, golden brown version is just as good too. A good tip as well is to not mix in your filling until the end and roll it into the dough as you will be doing a lot with it before you get there. Anyway, let’s go!
How to Cook It:
1The first thing you want to do is let your butter reach room temperature, but do not melt it. If you want to microwave it, only do so for a few seconds. Completely melted butter will not work!
2Next, in a microwave safe bowl or cup, add in your milk and bring it to about 39C (100F).
3Pour the dry yeast into the milk. Let it sit for about 10 minutes and try not to move nor mix it.
4Pour the dry yeast into the milk. Let it sit for about 10 minutes and try not to move nor mix it.
5Pour the dry yeast into the milk. Let it sit for about 10 minutes and try not to move nor mix it.
6Pour the dry yeast into the milk. Let it sit for about 10 minutes and try not to move nor mix it.
7Pour the dry yeast into the milk. Let it sit for about 10 minutes and try not to move nor mix it.
8Combine your dry ingredients together. So, the salt, the egg, the flour, the butter, and the sugar should all be combined together with the egg.
9After 10 minutes has passed, return to the yeast and mix it well. Then, add it into the dry ingredients.
10Mix with a spatula until the dough starts to come together. Once it does, continue to knead it by hand.
11Once it has formed a ball, over the bowl and let it sit for 10 minutes to allow it to rise slightly.
12Once the dough is shiny, take the lid off and form it into a perfect ball.
13Cover the bowl again and let it double in size. This is the really important part so be sure to remember what it looks like before the dough expands.
14Once it has doubled, divide it into 12 round portions. Now you can stop here for round rolls and just skip down to the baking section. If you want
15crescent-esque rolls, keep reading.
16Now, roll the dough out till it is long and flat like the sole of a shoe. Do not roll it into a circle.
17Next, if you are putting a filling in, do so now, and then roll the dough up from one end to the other.
18The dough needs to rise again so please let it do so till the individual rolls double in size. Cover the dough with a damp paper towel.
19Preheat your oven to 180C (400F).
20Coat with the water-egg yolk mixture and then back for 15-20 minutes.
20They should come out golden brown.
(Note: You are working with an oven, so please be careful to not burn yourself. )