Put all the bread dough ingredients in a bread machine, and leave it up to the machine to handle it until the end of the 1st rising.
Put all the tartare sauce ingredients in a bowl and mix well. Refrigerate until it's needed.
Deflate the dough after the 1st rising is done, divide into 8 portions and round off each portion. Line them up with the seam sides down, cover with a tightly wrung out moistened kitchen towel and let rest for 20 minutes.
Take a ball of dough and place it seam side up. Press out into a flat disc that's a bit bigger than a slice of ham.
Roll it up tightly from front to back, trying not to incorporate any air bubbles.
Pinch the seam tightly closed.
Place seam side up, and fold in half. Press down lightly with your palm.
Pinch the side that's being held by my fingers in the photo and both sides closed.
Cut through the dough about 2/3rds of the way using a pastry scraper or kitchen scissors.
Open up the cut part, and spread the dough out a bit so that it looks like a boat, with a well in the middle.
Line up the 'boats' on a kitchen parchment paper lined baking tray leaving space in between them. Leave to rise at 35°C for 20 minutes (2nd rising). They are done when they have increased by 1.5 times in volume. ＾＾ Please adjust the rising time depending on the temperature.
Preheat the oven to 200°C.
When the 2nd rising is done, brush the dough with beaten egg except for the part where you'll put the tartare sauce.
Put the tartare sauce in the well in the middle, and bake in a 180 °C oven for 15 to 18 minutes to finish.
They're done! ♡ Please adjust the amount of tartare sauce to taste. ＾＾
This is the recipe for the simple bread dough that is used in this recipe - Recipe ID: 116854. It's an easy to handle dough that is very adaptable.
"Standard ♡ Cheese and Wiener Sausage Bread" - Recipe ID: 1185253 uses the same dough. ＾＾ It's a standard savory snack bread. ＾＾
"Aromatic Basil Mayonnaise Bread" - Recipe ID: 1164873" also uses the same dough.
Story Behind this Recipe
Usually ham-and-egg rolls are topped with egg and mayonnaise, but I wanted to try it topped with tartare sauce.
Please adjust the baking time and temperature depending on your oven. When forming the 'boats', make a well in the middle for the tartare sauce.