Bread (strong) flour to dust on rolls before baking.
Measure the ingredients and put in the bread maker. Set to the "dough" mode.
When it's finished kneading, remove the dough, form it into a ball, cover with plastic wrap,and put it in the fridge for about 8 hours.
It's ready when it has doubled in size.
Punch down the dough.
Divide the dough into 8 pieces with a bench scraper.
Roll the pieces into balls and let rest for 20 minutes.
Re-roll the balls so they're nice and round, and dust with flour.
Press the middle of the balls firmly with a cooking chopstick.
Put on a baking sheet and let rise again for 30~40 minutes. Preheat the oven to 150°C
When they've doubled in size, they're ready.
Using a strainer, dust the rolls lightly with bread flour. Bake at 150°C for 20 minutes.
Cool on a rack.
Story Behind this Recipe
These are as soft and smooth as a baby's skin, even from the time of shaping the dough. I'm always amazed at how fluffy and soft they are even after baking. Jam and butter go well with their milky rich taste, but they're so good, I just pop them in my mouth as is.
Dust the dough with flour and press in the cooking chopstick firmly, to make a clear indentation. If you use too little flour, or don't press hard enough, the indentation will disappear.