Bread flour (I used Nippun's fukkura pan strong bread wheat flour)
Milk (or water)
1/2 cup (100ml)
1 teaspoon (4 g)
Put all the ingredients in a bread machine and let it do the first rising.
Take the dough out of the case and break it up into 6-8 even portions. Cover it with a tightly wrung out damp towel and let it sit for 10 minutes.
On a work surface, roll out the dough to a size just slightly larger than the ham.
Starting from the bottom, roll up the dough and then tightly close the dough.
Connect the two ends.
Cut the rolls n half lengthwise, about 80 percent. Don't cut all the way through.
Spray water on the rolls if they're dry, and let rise opened up, at 35℃ for 30 minutes, until they are 1.5 times their original size.
Brush with the leftover beaten egg, and top with mayonnaise and parsley, etc. Bake it at 180℃ ~ 190℃ for 10-13 minutes.
Story Behind this Recipe
I made this because I wanted to have some freshly baked bread at home.
If you add 1 teaspoon of dried basil and 2 teaspoons of oregano, they not only smell better, but they're more delicious. The picture is the version with basil and oregano added. I also put pizza cheese on top.