Prepare the bread dough in your bread machine. Divide the dough into 6 portions and shape into small balls. Cover with a moistened tea towel and leave to rest for 15 minutes.
Cut the bacon and sliced cheese into small pieces. You can use any fillings, but do not overfill.
Roll out the dough into a flat oval shape with a rolling pin. Make 3 slices into the top half and squirt mayonnaise and place the fillings in the center.
Start to fold following the numbers. Fold 1 towards the right bottom and 2 towards the left bottom. Fold the 3 towards the right bottom and 4 towards the left.
Pinch the ends of the dough to seal.
Leave the dough to rise until doubled in size. Brush the surface with the leftover egg yolk for a shiny finish. Sprinkle with ◎ ingredients if you like.
Preheat the oven to 170-180°C and bake in the oven for 15 minutes. Create a tent with aluminum foil to prevent from browning too much. Adjust the time according to your oven at home.
These are savoury bread rolls in an easier way to shape. Recipe ID: 838781
I like this pretty shape too. Chocolate and walnuts are used as fillings but you can use any fillings of your choice. (Recipe ID: 1424035)
You can make these bread rolls with the same dough. Recipe ID: 1424302
When milk and eggs are very cold, it is difficult for the dry yeast to be distributed evenly (especially during the winter). Leave eggs at room temperature and warm water and milk until warm to the touch.
Story Behind this Recipe
These are easy to shape so I usually pack these in my bento lunchbox. I fill the rolls with chocolate, stewed apples, leftover kinpira burdock stir-fry, or patties. You won't be able to tell they are made with leftovers.
Sprinkle with granulated sugar instead of powdered cheese if you're adding sweet fillings. I use low-fat milk, but you can use any kind of milk. Add the butter after kneading the mixture of the ingredients in your bread machine and the dough starts to come together. The dough will become smoother (add the butter 8 to 10 minutes after you start kneading).