Combine all of the ingredients in a bread maker and allow to rise. Punch down the dough, then separate into pieces.
Shape into nice round balls, cover with a damp cloth, and set aside for 20 minutes.
Punch down the dough again and restore the round shapes. Mist with water and allow to rise again for 30 minutes.
Mist with water again and bake in an oven preheated to 200 ℃ for 8-10 minutes.
Break in half to experience the soft and moist center. The outsides are thin and crispy.
I made bread gratin with them.
Story Behind this Recipe
This is a table bread recipe I've been using for a long time. We don't eat them plain, but enjoy them with various toppings. I make these with milk, so they're less dense and lower in calories than butter rolls.
Be sure not to let the dough dry out before baking. If you prefer, brush the rolls with egg wash before baking for a glazed finish.