How to bake Asian bakery style ham and mayonnaise bread with nori seaweed sprinkles, with detailed step-by-step guide to shaping the bread roll.
Stepping into an Asian bakery, be it Chinese, Japanese, or Korean is like stepping into bread heaven. These bakeries share roughly the same kind of dough recipe that yields soft, pillowy, milky, buttery, and almost always filled with all sort of wonderful ingredients ranging from sweet filling such as bean paste, custard, and sweet cream to savory filling such as this ham and mayonnaise, sausage, meat floss, and pizza toppings. If you have ever stepped into an Asian bakery, you know what I am talking about. Today, let me share with you one of my Asian bakery favorite bread, ham and mayonnaise bread rolls.
Blackforest Ham and Japanese Kewpie Mayonnaise
Personally, I prefer bread with sweet filling more than the ones with savory filling, but my husband is the other way round, so of course I have to compromise and alternate between making bread with sweet and savory filling at home. To make these ham and mayonnaise bread rolls, I always rely on these two main ingredients:
- Black Forest ham from Costco, I love these, but you can use any kind of sliced ham, or even other sliced deli meat of your choice.
- Japanese Kewpie mayonnaise, you can use regular mayonnaise but Japanese Kewpie mayonnaise actually tastes different and to me packs more punch than regular mayo.
If your grocery doesn’t have Kewpie mayonnaise and you want to make it yourself, here is a good approximate shortcut that should get pretty close to the real deal. Simply mix together 1 cup regular American mayonnaise, 2 tablespoon Japanese rice vinegar, and 1 tablespoon sugar.
How to Shape Ham and Mayonnaise Bread Rolls
I learn about the method to prepare this ham and mayonnaise bread rolls from a Japanese cooks community, don’t you think this is such a fun way to shape the bread? I took multiple photos showing the step-by-step on how to make this roll, and I hope the photos along with my instruction will provide enough guidance to shape the bread rolls.
- Divide the proofed bread dough into 12 equal portions.
- Flatten each portion into a circle the size of the ham slices you are using.
- Place a slice of ham on top of the dough.
- Roll into a log, then connect the two ends of the log to create a snail.
- Stand the snail with the connected ends touching cutting board, cut into two discs about 80% through, so the two discs are not totally cut apart, then open up the discs to display the pretty layers.
- Arrange on a half-sheet pan lined with a parchment paper.
Adding Mayonnaise After the Second Proofing
Once the bread rolls are all assembled and arranged on a half-sheet pan, you will need to rest the bread for a second proofing until they become puffy, and the volume is almost doubled. This is the right time to apply an egg wash and squeeze some mayonnaise on top of the proofed bread.
- If you use Japanese Kewpie mayo, you should be able to squeeze out the mayo directly from the bottle itself.
- If you prepare the approximate homemade version, you may want to transfer the mayo into a piping bag and pipe onto each bread roll.
Baking the Bread Rolls and Sprinkle with Nori Toppings
Once the oven is preheated to 200 Celsius (400 Fahrenheit), bake at middle rack for about 20-25 minutes until the bread is golden brown. Once the bread is out from the oven, you can sprinkle the bread with crushed toasted nori seaweed like what I do. If you don’t have nori at home, some chopped fresh parsley is a pretty good substitute, or just leave them plain.
How to Properly Store and Reheat the Bread Rolls
These ham and mayonnaise bread rolls are best eaten straight out from the oven and should keep fresh for up to 3 days when stored in an air-tight container in the fridge. Since these bread rolls contain meat and dairy, it is not advisable to store them outside of the fridge. When I want to eat the bread that has been stored in the fridge, I simply reheat the bread in a microwave for about 10-15 seconds to return them to their just out from the oven state.
Originally published on March 7, 2017. Updated on May 20, 2019 with new photos.
Ham and Mayonnaise Bread Rolls
5.0 from 6 reviews
Author: Anita Jacobson
Prep Time: 1 hour
Cook Time: 20 mins
Total Time: 1 hour 20 mins
- 150 ml warm milk (38 Celsius or 100 Fahrenheit)
- 5 gram active dry yeast
- 5 gram sugar
- 300 gram all-purpose flour
- 10 gram sugar
- 4 gram salt
- 1 egg
- 2 tablespoon unsalted butter, room temperature
- 12 slices of Black Forest ham
- 1 egg
- 1 teaspoon water
- 1/2 cup Japanese Kewpie mayonnaise
- Garnish (optional)
- crushed toasted nori seaweed
- chopped fresh parsley leaves
- Mix together warm milk, active dry yeast, and 5 gram sugar. Let rest for 20 minutes until foamy.
- In a large mixing bowl, whisk together all-purpose flour, 10 gram sugar, and salt. Make a well, then pour the foamy yeast solution, egg, and butter. Knead into a smooth, soft, elastic, and non-sticky dough. If the dough is too sticky, you may add 1-2 tablespoon of all-purpose flour. Kneading time is 20 minutes.
- Place the dough in the bowl, wrap with a wet kitchen towel or saran wrap. Let it proof until the volume is doubled, about 1 hour in warm kitchen.
- Punch the dough to release air bubbles, knead for a couple of minutes. Divide the dough into 12 equal portions.
- Flatten each dough to roughly the size of the slice of ham you are using. Place a slice of ham, then roll into a log. Connect the two ends of the logs so the dough resembles a snail. Cut the dough into two discs about 80% so the two discs are not totally cut apart. Make the two discs face up so you can see the pretty layers. Place this on a baking tray (I use a half-sheet pan) lined with parchment paper. Repeat for the other 11 portions.
- Let the bread rolls rest for another 1 hour until the volume is about double the original size.
- Preheat oven to 200 Celsius (400 Fahrenheit).
- Mix together 1 egg and 1 teaspoon of water for egg wash. Brush the top of the bread with egg wash, and squeeze/pipe mayonnaise onto each bread roll. Bake in preheated oven for 15-20 minutes until the bread is golden brown.
- Garnish the top of the bread with toasted crushed nori seaweed or chopped fresh parsley leaves. Best served warm when out from the oven.
- Store any leftovers in an air-tight container in the fridge. Simply reheat the bread in a microwave for about 10-15 seconds as needed.