I use this kind of brown sugar that comes in lumps! Of course you can use big blocks, or the powdered type.
Microwave the ○ ingredients (at 600 W for about 2 minutes), and dissolve the brown sugar. It's okay if there is a bit of flour remaining. It's hot, so be careful.
Place the rest of the ingredients into a measuring bowl while Step 2 is cooling (add the yeast and sugar to the center). Place the salt to the side.
Let ○ cool to about skin temperature, and add in the yeast. Mix it round and round with a pair of cooking chopsticks.
Take it out onto a surface once it has gathered up, knead for about 10 minutes, add in the margarine, and knead it in. It has a high amount of sugar and is a bit sticky, but keep at it!
Let rise in the microwave at 30°C for 40 minutes → Bench it for 20 minutes → Let rise a second time in the microwave at 35°C for 40 minutes.
I use a paper towel in place of a rag to increase the temperature It makes it feel cleaner. Is this a strange fixation?!
←Wet the paper towel, ring it out tightly, and then just spread it out! (This is actually how I always make it.
Bake in an oven preheated to 180°C for 12~15 minutes. Each oven has its differences, so bake it while keeping an eye on it.
Place into the cake pan, ferment, and bake for rolls.
These rolls are easy to eat!
Story Behind this Recipe
I tried this over and over again striving for a sweet and fragrant bread, failed time and again, and finally settled on this little number. I am picky about using the 3g of yeast, as well as the cube brown sugar. Also by adding in the mizuame syrup, you can then make a milder and softer bread.
The brown sugar milk will be extremely hot upon taking it out of the microwave, so take care not to burn yourself! (let it cool down to skin temperature and then add in the dough). Cover with plastic wrap in order to keep it from drying out, and place a wet paper towel on top of that! It will get wet enough from the top of the wrap It will turn into a delicious and sweet bread just like that.