Place all the ingredients except the yeast in the bread pan.
Put the dry yeast in the yeast compartment of the bread maker (to distribute the yeast automatically).
Turn on the dough setting cycle.
When the cycle finishes and timer goes off, immediately remove the dough.
Divide the dough into 6 parts with a scraper or a knife.
Shape the divided dough into balls with your hands or on a clean work surface.
The dough should be easy to handle, but if it is too sticky, sprinkle it with some flour.
Cover the bread dough with a moist tea towel to let it rise for about 15 minutes.
Press the air out and roll into an oval shape. Arrange the shaped dough lengthwise.
Roll them up from bottom to top.
After rolling up the dough, seal the seam and both ends. Arrange the shaped dough with the seam facing down.
Let them sit until they double in size (second rising).
I select the steam rise setting of my oven: 40°C for 30 minutes.
Bake the dough in a preheated oven at 180°C for 15 minutes.
(Adjust the the time and temperature of baking according to your oven.)
After baking, transfer the buns carefully onto a cooling rack.
After they have cooled down completely, put them in a plastic bag and tie the bag lightly. Leave in the bag for about 12 hours, and the buns should be moist like real Chamorro bread.
I wanted to recreate Chamorro bread from Rota Island. I love these buns without any filling.
Serve these buns with Tropical Flavored Coffee with Coconut Oil (Recipe No. 1770413).
It might make you feel like you're on Rota Island.
Story Behind this Recipe
Every time I visit Rota Island, situated between Guam and Saipan, I always buy this bread. They are slightly bigger than average hot dog buns. I looked at the ingredients on the back of the package and figured out how to recreate the taste and texture. Until my next visit, when I can get real ones, I will survive eating these buns instead.
My bread maker is a Panasonic SD-BH103 and my oven is Hitachi MRO-GS7. I use Nisshin Food Company brand bread flour and dried yeast.