Breads (Sourdough) - Soft Buns/Rolls
Sourdough Japanese White Buns – Fluffy & Naturally Soft
September 30, 2020
| Recipe by Bake with Paws
Last Updated on July 8, 2025
By Bake with Paws
Soft, Fluffy & Naturally Leavened
These Sourdough Japanese Soft White Buns are my sourdough version of classic Japanese soft bread, made without any commercial yeast. The combination of a Sweet Stiff Starter and the Yudane Method creates buns that are incredibly soft, fluffy, and moist. Perfect as dinner rolls, burger buns, or simply enjoyed on their own, these naturally leavened buns have a tender crumb and mild, clean flavor.
What Makes These Buns Extra Soft? The Sweet Stiff Starter + Yudane Method
These Sourdough Japanese Soft White Buns are incredibly soft and fluffy thanks to the combination of two key techniques: the Sweet Stiff Starter and the Yudane Method.
Sweet Stiff Starter?
A Sweet Stiff Starter is a type of sourdough starter built at low hydration (around 50%–60%) and fed with a little sugar.
Unlike a traditional sourdough starter, it produces a milder, less tangy flavor, making it ideal for soft, enriched breads.
I build my Sweet Stiff Starter from scratch whenever I plan to bake, rather than maintaining it daily. This gives me a fresh and active starter every time I bake.
Benefits of using a Sweet Stiff Starter:
-
Milder, non-sour flavor, perfect for soft breads
-
Strong gluten structure for better oven spring
-
Predictable fermentation and rise
-
Naturally extends the shelf life of the buns
Click HERE to learn more about what Sweet Stiff Starter is
Yudane Method
The Yudane Method is a Japanese technique where part of the flour is scalded with boiling water, forming a paste. This pre-gelatinizes the starches, allowing the dough to retain more moisture.
Why use the Yudane Method?
-
Creates an ultra-soft and fluffy crumb
-
Keeps the buns moist and fresh for longer
-
Improves the overall tenderness and texture
Read more about the Yudane Method HERE.
The Perfect Combination
By combining the Sweet Stiff Starter with the Yudane Method, you get the best of both worlds—natural fermentation for flavor and structure, and the yudane for lasting softness and moisture.
This is my go-to method whenever I bake soft sourdough buns, and the result never disappoints.
How To Make Japanese Soft White Buns (Sourdough)
Ingredients (Yields: 16 Buns)
Yudane Dough:
70g bread flour (I used Japan High Gluten Flour)
70g boiling water
Sweet Stiff Starter (SST):
60g sourdough starter (100% Hydration), preferably use at its peak
180g bread flour (I used Japan High Gluten Flour)
75g water or 90g milk
30g sugar (I used organic brown sugar)
Main Dough:
70g bread flour (I used Japan High Gluten Flour)
All stiff starter (above)
All the yudane dough (above0
15g brown sugar (I used organic brown sugar)
1 tsp salt
20g milk powder (omit if SST is fed with milk)
25g butter, room temperature
45g egg, whisked (from 1 medium egg)
25g water (reserve 10g and add in later if needed) I used total 20g of water
Utensil:
8" square pan
Step-By-Step Instruction
- Yudane:
- Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
- Cling film and place in the fridge for at least 4 hours or overnight. I prepared the night before.
- Sweet Stiff Starter
- In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour. Mix with paddle attachment until well mixed and all come together. It can be done by hand mixing too.
- Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled. It took about 8 - 9 hours depending on your starter. It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C. The starter should look smooth and round dome. It shouldn't collapse.
- However, if you feed your starter with milk, the starter will take longer time to proof and very much depend on your stater. Mine took about 9 - 10 hours to proof overnight. And the starter did not rise until triple in size compared feeding with water. It rose almost 2.5 to 3 in size. It is because natural yeast takes longer time to digest the milk than it does in water.
- Main Dough:
- Put all ingredients (except butter) into a bowl of stand mixer. I usually slightly torn the stiff starter and yudane dough first.
- Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for 2 minutes or until all incorporated. This step is critical to prevent an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
- Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until the dough become smooth, silky and reach window pane stage. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- 1st Proofing/Resting:
- In the same bowl, let the dough rest for 45 - 60 minutes. Keep it covered with clingfilm or use a lid. This dough I rested for 45 minutes and the dough rose slightly in 45 minutes.
- Shaping:
- Transfer the dough to a clean floured surface then divide dough into 16 equal portions (approx. 42g each). Please use a kitchen scale if you want to be exact.
- Form each portion to a ball. Please watch the video here "How to shape bun"
- Place bun onto the baking pans lined with parchment paper.
- Final Proofing:
- Let the buns proof at a warm place until the dough rise double in size. This one took approximately 3 hours at at room temperature of 28C. The duration of proofing depends on your ambient temperature and the starter.
- Baking:
- Preheat oven at 150C (top & bottom heat) for 10 - 15 minutes.
- Sprinkle some corn flour or bread flour on top of the buns using a sieve.
- Bake in a preheated oven for 35 - 40 minutes, or until slightly light brown. I covered the buns with aluminium foil after 30 minutes to prevent the buns from getting too brown.
- Remove buns from oven and pan. Let them cool on rack.
Yudane Dough
Sweet Stiff Starter
Main Dough
Helpful Tips for Perfect Buns
- Sourdough Starter:
- A healthy starter is essential for successful bread baking. To ensure your bread rises well, it's important to feed your starter regularly and use it (the levain) at its peak. A consistently fed starter will be more active and reliable. If the mother starter isn’t strong, the dough may still struggle to rise properly, even if the levain is used at its peak. For more information, click the links: "How To Make Sourdough Starter" and "Sourdough Maintenance".
- Gluten Development:
- Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing. From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Common Questions & Troubleshooting
Why is my dough sticky?
Enriched dough is naturally softer. Lightly oil your hands and work surface when shaping the buns.
My buns turned out dense. What happened?
Make sure your Sweet Stiff Starter is bubbly and active. Also, check that the dough is proofed until light and airy before baking.
Can I bake this as a loaf?
Definitely! Shape into a loaf pan and adjust baking time to around 30 minutes.
How should I store the buns?
Keep them in an airtight container at room temperature for 2–3 days, or freeze for longer storage.
My Baking Notes
I’ve tested this recipe many times and found that using a Sweet Stiff Starter produces the best soft texture with a mild, clean flavor—perfect for people who want the benefits of sourdough without the tang.
Proofing time will vary depending on your kitchen temperature and starter strength. In my warm Malaysian kitchen (~29–30°C), proofing typically takes around 2½ to 3½ hours.
Share Your Bake & Ask a Question
If you try this recipe, I'd love to see your bakes! Tag me on Instagram @bakewithpaws and use the hashtag #bakewithpaws so I can share your creations.
Have any questions about the recipe? Or want to share your baking experience? Feel free to leave a comment below—I’m always happy to help and chat with fellow bakers.
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More Soft Sourdough Recipes You May Like
Japanese Soft White Buns (Sourdough)
Yield:
16
Prep time: 30 MinCook time: 40 MinInactive time: 12 HourTotal time: 13 H & 10 M
I used my Sourdough Shokupan (Sweet Stiff Starter + Yudane Method) to rebake these Sourdough Japanese Soft White Buns. With a high percentage of sweet stiff starter, I found that the bread proofs noticeably faster. It helps to help cut down proofing times and make the bread rise faster.
The bread texture is quite similar with bread using a Liquid Starter recipe. It is soft, moist, fluffy and slightly chewy. It stays fresh longer than the non yudane method bread.
Ingredients
YUDANE DOUGH:
SWEET STIFF STARTER (SST)
MAIN DOUGH:
UTENSIL:
Instructions
YUDANE DOUGH
- Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
- Cling film and place in the fridge for at least 4 hours or overnight. I prepared the night before.
SWEET STIFF STARTER
- In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour. Mix with paddle attachment until well mixed and all come together. It can be done by hand mixing too.
- Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled. It took about 8 - 9 hours depending on your starter. It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C. The starter should look smooth and round dome. It shouldn't collapse.
- However, if you feed your starter with milk, the starter will take longer time to proof and very much depend on your stater. Mine took about 9 - 10 hours to proof overnight. And the starter did not rise until triple in size compared feeding with water. It rose almost 2.5 to 3 in size. It is because natural yeast takes longer time to digest the milk than it does in water.
KNEADING MAIN DOUGH
- Put all ingredients (except butter) into a bowl of stand mixer. I usually slightly torn the stiff starter and yudane dough first.
- Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for 2 minutes or until all incorporated. This step is critical to prevent an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
- Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until the dough become smooth, silky and reach window pane stage. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
1ST PROOFING/RESTING
- In the same bowl, let the dough rest for 45 - 60 minutes. Keep it covered with clingfilm or use a lid. This dough I rested for 45 minutes and the dough rose slightly in 45 minutes.
SHAPING
- Shaping:
- Transfer the dough to a clean floured surface then divide dough into 16 equal portions (approx. 42g each). Please use a kitchen scale if you want to be exact.
- Form each portion to a ball.
- Place bun onto the baking pans lined with parchment paper.
FINAL PROOFING
- Let the buns proof at a warm place until the dough rise double in size. This one took approximately 3 hours at at room temperature of 28C. The duration of proofing depends on your ambient temperature and the starter.
BAKING
- Preheat oven at 150C (top & bottom heat) for 10 - 15 minutes.
- Sprinkle some corn flour or bread flour on top of the buns using a sieve.
- Bake in a preheated oven for 35 - 40 minutes, or until slightly light brown. I covered the buns with aluminium foil after 30 minutes to prevent the buns from getting too brown.
- Remove buns from oven and pan. Let them cool on rack.
Labels:
Breads (Sourdough) - Soft Buns/Rolls,
Hi, thank you for the recipe. Would this still have a tangy taste since it's not using sweet levain?
ReplyDeleteHi, thanks for asking. It is very mild sour taste. Actually, my hubby said he couldn't really taste it. I refresh my starter everyday and also I used more starter in my recipe. So, it takes shorter time to rise. But, if you are unsure how to control, then just use the sweet levain like shared by Autumn Kitchen.
DeleteCheers :)
Do you use up all 210g of the levain? Thank you
DeleteHi, Thanks for asking. No. You will need only 190g as mentioned in my recipe above ya.
DeleteCheers :)
what is sourdough starter, where to buy?
ReplyDeleteHi, thanks for reading. Sourdough is natural leavening. You have to cultivate yourself or get from someone you know that they are baking sourdough bread.
DeletePlease search Youtube on how to cultivate sourdough starter from scratch.
Cheers :)
This looks so good! Your notes are so detailed and you provided so many pictures! You are awesome, one of my favorite bakers!!
ReplyDeleteHi, thanks for reading this recipe and your kind comment. Glad that you like my recipe writing. Your compliment is very much appreciated.
DeleteCheers and happy baking.
I'm new to break baking. Can I check if you wait till yudane has cooled down before placing in the fridge? Thanks.
ReplyDeleteHi, Thanks for reading this recipe. It doesn’t really matter. Sometimes I put in the fridge immediately after preparing when I was in the rush.
DeleteCheers:)
Thanks for your reply.
DeleteHi... Thanks for sharing your recipe. I'm waiting to try this. Currently waiting for my levain to triple. Did last night, till now only slight increase. Its 15 hrs now.
ReplyDeleteGood luck, Karen. I hope you will like it too. By the way, thanks for reading this recipe.
DeleteHappy baking :)
Hello! Just want to check what happens if my starter can’t triple? Can I still do this? Also does that mean that my starter is weak?
ReplyDeleteBtw, Thanks for always posting these amazing recipes :)
Hi, Did you bake with the starter risen till double, your bread may take very long time to rise or may not rise. Please feed your starter daily if possible until it get stronger.
DeleteCheers :)
Can the final proof be done in the fridge overnight?
ReplyDeleteHi, Thanks for reading and your question.
DeleteI have not tried this method. I afraid it is not going to rise a lot and make your bread sour. However, I have tried let it proof in aircond room (about 24C- 25C) overnight about 7 - 8 hours (depend on your environment).
Cheers :)
Hi
ReplyDeleteIs your levian made of Japanese flour too? I tried feeding my regular starter with Jap flour, but it has not risen yet. Works well with regular high gluten flour usually.
Anyway love your recipes, thanks for teaching me that sourdough bread doesn't just have to be rustic breads!
Hi, thanks for reading this recipe and your question. Yes, I fed my levain with Japan High Gluten Flour too. It could be changing of flour as your starter already used to the regular high gluten flour you used. You stick to your regular high gluten flour for feeding the levain for time being. But, If you plan to change different flour for feeding, it will take a while. Maybe a week or longer for the bacteria to get use to it.
DeleteCheers :)
Tried this recipe with my "rye flour 7-day freshly made starter", did it with the stretch-and-fold technique and proofed it overnight in the fridge and it works. yummy. Thank you so much for the recipe!
ReplyDeleteHi, thanks for trying and your feedback. Glad that it worked for you.
DeleteCheers :)
Thank u for sharing Ur recipe on SD soft buns. I note the main dough only requires 70g of bread flour? Is this correct?
ReplyDeleteHi, You are most welcome. Yes, it is correct. 20% of flour is in Yudane and 60% in sweet stiff starter.
DeleteCheers and happy baking :)
Hi. What happens if you decrease the sugar ? I'm looking for a sourdough bun that is Egg free and is very low in sugar and fat
ReplyDeleteHi, chances are the bread will be more sour if you decrease sugar. You can replace with honey if you want. You may want to try this vegan sourdough bread recipe:
Deletehttps://www.bakewithpaws.com/2021/07/vegan-sourdough-shokupan.html
Cheers :)
Have you ever done this recipe using yeast?
ReplyDeleteIf yes, can you please share the adjusted recipe with yeast and without sourdough?
thanks!
Hi, thank you for visiting Bake with Paws. Yes, I have both yeast and sourdough version. Please see the below link:
Deletehttps://www.bakewithpaws.com/2020/09/japanese-soft-white-buns.html
You can also search the recipe in the RECIPES on the top bar or categories at the side bar.
Cheers :)
Thanks a lot!
DeleteMost welcome :)
DeleteFor the replacement of milk powder using fresh milk, you mentioned feed the sweet stiff starter with 120g of fresh milk. This is in additional to the 100g of water? Wouldn’t it be too runny? Or is it to replace the 100g of water??? Thanks
ReplyDeleteHi, thank you for your interest in this recipe.
DeleteNot really! We usually need a bit more of milk than the amount of water required because milk has more solids in it. Milk will yield more softer texture bread.
Cheers :)
Do I need to thaw the Yudane to room temperature before using in the main dough?
ReplyDeleteHi, You can use straight from the fridge as we do not want the temperature of the dough goes up during kneading.
DeleteThanks:)
I have followed every step but the dough turns out to be very sticky. I think the part about replacing milk powder with milk is not very clear. What does Feed the Sweet stiff Starter with 120g milk means??? Is it to replace the water or to add on the milk on top of the water?
ReplyDeleteHi, Thank you for trying and sorry to hear that your dough is wet.
DeleteIf you use milk to feed your sweet stiff starter than you do not need to use water again. Milk is the replacement of water.
However, please do not use all the water in the main dough always reserve some water. This is because each flour absorbs water and hydrates differently.
I hope it helps.
Cheers :)