Whisk the flour, salt, and skim milk powder in a bowl.
Mix the lukewarm water and sugar in a separate bowl. Mix in the yeast, and soak for a while. Add the oil and mix.
Pour the yeast and water mixture over the dry ingredients in the bowl, and mix with a spatula with cutting motion from the bottom of the bowl.
When the dough comes together, cover with plastic wrap. Microwave for 30 seconds at 200 W or with the defrost setting on low. Let rest for about 15 minutes in a warm place.
Dust with flour, and punch the dough down with your hands. Divide into 4 portions, and form into balls. Roll out with a rolling pin into thin circles about 12 cm in diameter.
Place nori seaweed and ham, and roll up from the side. Close the seams completely.
Cut into 3 portions. Cover with plastic wrap, and microwave for 30 seconds at 200 W.
Transfer to a baking sheet. Cover with a tightly wrung kitchen towel, and leave in the microwave for about 15 minutes on the bread-rising setting. (Alternatively, cover with plastic wrap and leave in a warm place, around 35-40℃.)
When they rise, bake in the preheated oven for about 14-18 minutes at 180℃. When they turn golden brown, they are done. Please adjust the baking time accordingly.
Story Behind this Recipe
I made these buns for a potluck party. The combination of nori seaweed and ham seems odd, but they were gone in no time.
When you are working the dough, cover the rest with plastic wrap so that it won't dry our. Microwave the baked buns for 10 seconds after the 2nd day, and they'll soften just like they're freshly bake.