[Preparations] Add all of the ingredients to the bread maker, knead it with the switch pump, and leave it up to the bread maker up until the first rising is done (It takes about an hour).
Roll up into 12 equal parts (about 48g) or 10 equal parts (about 57g), and bench it for 15 minutes.
[Shaping] Stretch out the dough to 15~18cm with a rolling pin, pass the tip through as if tying, and place the finished portion facing upwards.
Line up the dough from Step 3 onto a cookie sheet covered in an oven sheet, cover with a wet cloth, and let rise for the second time at 40°C for 30 minutes.
(Preheat the oven to 180°C) Coat the dough with milk (not listed) using a brush. Bake in the oven at 180°C for 15~18 minutes.
[Brown Sugar & Kinako Bread] Make Steps 1 and 2 in the same manner.
Stretch out the dough to 10~12 cm, line up onto a sheet line with an oven sheet, cover with a wet cloth, and let rise a second time at 40°C for 30 minutes.
(Preheat the oven to 180°C) Coat the dough with milk using a brush, and sprinkle with kinako soy flour. Bake in the oven at 180°C for 15 minutes.
Brown Sugar & Brown Sugar Syrup Bread: Exchange the 50g of brown sugar for 10g brown sugar + 40g brown sugar syrup, and it's good to go! Adjust the ratio to suite your tastes.
This is the kuromitsu (brown sugar syrup) I used. It cost just 105 yen for 100g and is made in Japan, not imported.
Story Behind this Recipe
I sometimes want to eat brown sugar bread ! But the price of the store-bought kind has risen recently, and I can't bring myself to buy it. So I made it myself.
For those of you that want to make 10 rolls instead of 12, it will become the size of the store-bought kind. You can vary how these rolls look as follows: For the simplest plain rolls, don't glaze them. Use milk to glaze them lightly, or an egg glaze for a shinier look. If you add brown sugar syrup to the glaze the rolsl will look like the storebought kind. The brown sugar kinako soy flour bread burns easily, so please adjust the baking time.