Make the bread dough and allow the dough to rise (until it doubles in size).
Add the shortening after the dough has formed a good stretchy film of gluten (at this point, you should be able to see through the dough if you stretch it out thinly enough).
If using a bread machine, add all of the ingredients other than the shortening and let it start kneading. After about 10 minutes, add in the shortening.
Divide the dough into equal portions, deflate the dough, form into a ball, and let it rest for 15 minutes.
Lightly press the gas out of each piece of dough and then reform into round balls. Be sure that the seam sides are facing down.
Let the dough rise again (for 30 minutes), until the dough has risen 1.5 times its previous size. When using the bread-rising setting of your oven, set the temperature at 40°C. In the summertime, let the dough rise at room temperature.
Brush the tops with milk, and bake in the oven preheated to 180°C, for 13-15 minutes.
When cooled, store in a plastic container or a plastic bag to prevent them from drying out.
You could dust the tops with rice flour (or bread flour) with a tea strainer, score the centers, and then bake.
When you want to make pure white bread, please refer to "Round! Fluffy White Bread (Milk Bread)" Recipe ID: 994801.
Great as hamburger buns too (for buns recipe, please refer to Recipe ID: 985980).
When reheating them, cover with plastic wrap and microwave (at 500 W) for about 20 seconds. They will be just as fluffy as when they are freshly baked.
Ideal milk temperature is about 30°C in spring or fall, 10°C in summer, and about 45°C in winter.
Story Behind this Recipe
I modified "Round! Fluffy White Bread (Milk Bread)" Recipe ID: 994801, to make this recipe. Honey makes these bread moist.
I used Super Camelia brand flour. (If using bread flour made in Japan, reduce the amount of milk a bit.)