Make the dough using the 'dough' program on your bread machine.
When the dough is kneaded, take it out and cancel the program. Unplug the machine.
Take the dough out and divide into 9 portions. Round off each portion, cover with a tightly wrung out moistened towel and rest for 10 minutes. Line the square pan with parchment paper.
Round off each ball of dough again, line them up in the pan, and mist with water. Cover again with a tightly wrung out moistened towel and leave to rise until doubled in size (40 to 45 minutes at 35°C).
After the 2nd rising is done, dust the tops with joshinko using a tea strainer. Preheat the oven to 200°C, then lower the temperature to 160°C and bake for 20 minutes.
Done. When the bread has cooled down a bit, tear the rolls with your hands. They're so soft and fluffy inside.
This version is baked in a angel food cake pan.
Just like Heidi's white bread rolls.
To make condensed milk bread, pierce the side with a chopstick.
Make a hole in the roll with the thick end of a chopstick and open it up.
Push in the tip of the condensed milk tube, and squeeze in the condensed milk. (Don't put in too much!)
An easy bread filled with condensed milk.
Story Behind this Recipe
I was going to make white bread rolls using rice flour, and when I rounded off the dough I wanted to make a pull-apart bread instead so I made a white pull-apart bread.
I used a pan with a non-stick coating, but I lined the bottom with kitchen parchment paper anyway so that the bread would be easy to take out. If the top is getting browned during baking, cover with aluminum foil.