Mochi Bread Rolls Recipe

Mochi bread is a different animal from yeast bread. It rises from steam and starch gelatinization, not from yeast or sourdough, so the texture is uniquely chewy and stretchy — almost like the inside of a mochi cake but firmer, sliceable, dunkable. The primary flour is glutinous rice flour (mochiko or shiratamako). Despite the name it contains zero gluten — "glutinous" refers to the sticky, stretchy quality of the cooked starch. Tapioca starch in the blend amplifies that stretch. Vegan by default (no eggs, no dairy); the chew comes from the starches themselves, not the egg structure most GF breads lean on.