Soft and fluffy Asian bakery yeast bread rolls with easy and delicious cream cheese and berries jam filling. Use any kind of berries jam you have at home.
Cream cheese, plus berries jam, wrapped in cutely shaped bread rolls! If you love bread from Asian bakery, I guarantee you will love this too, unless you hate cream cheese, or berries. These lovely bread rolls taste as great as they sound, so what are you waiting? Go grab the ingredients and start baking!
I usually just call all my individually shaped bread bread rolls. I guess if you must give a name to the shape of bread for this post, it would be caterpillar buns. In the recipe, I try to explain how I shape the bread, but this is one of those examples where one photo speaks better than a thousand words. So hopefully, with the step-by-step photo and my not so great explanation in the recipe, you get how to properly shape this bread. If this particular caterpillar form is too much, feel free to shape your bread into any form you wish, even regular round buns are fine.
All-purpose flour dusting vs. egg wash
I think in almost all my previous bread recipes, I have always finished the bread prior to baking by giving them an egg wash. Since the cream cheese filling is very generous in this recipe (1 whole block divided into 8 rolls!), I think a lighter approach such as a dusting of all-purpose flour is more appropriate. Personally, I really love how the bread turns out in the end. But if you want to use egg wash instead of all-purpose flour dusting, it is okay to do so.
Store in an airtight container in the fridge
Since these bread rolls have cream cheese in it, I would suggest storing them in the fridge. Most bread rolls are okay to be left in room temperature for 2-3 days, but not for this bread rolls. If you have a microwave, you can simply reheat your bread for 10-15 seconds, and they should be warm and fluffy again, almost indistinguishable from when they were just out from the oven.
Cream Cheese & Berries Jam Bread Rolls
- Bread dough
- 7 gram (1 packet, or 2 1/4 teaspoon) active dry yeast
- 5 gram (~ 1 teaspoon) sugar
- 200 ml (13.5 tablespoon) milk, lukewarm (38 Celsius/100 Fahrenheit)
- 320-360 gram (~ 3 cup) all-purpose flour
- 75 gram (~ 6 tablespoon) sugar
- 1/8 teaspoon salt
- 2 egg yolks
- 35 gram (~ 2.5 tablespoon) unsalted butter, softened
- Cream cheese & berries jam filling
- 1 block (8 oz./227 gram) cream cheese, softened
- 80 gram berries jam (any kind of berries jam is fine, I use blackberry for this post)
- Mix together active dry yeast, 5 gram sugar, and lukewarm milk. Set aside to bloom, or until foamy and frothy, about 10 minutes.
- In a mixing bowl, sift together all-purpose flour, sugar, and salt. Make a well, then add in egg yolks, butter, and yeast solution. Knead until smooth and soft, only adding a bit of flour if necessary. Kneading time is about 20-30 minutes.
- Place bread dough in a bowl, cover with a wet kitchen towel/saran plastic. Set aside to proof until volume is almost doubled, about 1 hour in a warm kitchen.
- Meanwhile, let's make the filling. Mix together cream cheese and berries jam. Chill in the fridge until needed.
- Once the bread has finished proofing, punch down to remove air bubbles. Then transfer the bread to a lightly floured work surface. Knead for 2 minutes, then divide into 8 portions.
- Roll a portion of dough into a rectangle. Place 1.5 tablespoon of cream cheese and berries jam filling at lightly off center nearer the top of the dough. Fold the top part of dough over filling to encase, pinch lightly. Make thin slits to the bottom part of dough. Fold these toward the top to fully encase the filling.
- Arrange bread on a baking tray lined with a parchment paper. Cover with wet kitchen towel/saran, and proof again for 45 minutes.
- Preheat oven to 180 Celsius (350 Fahrenheit). Sprinkle the bread with some all-purpose flour, and bake in the preheated oven for 20-25 minutes.