Bread rolls were the first kind of bread I ever made. I made these rolls with my favourite dough.When the dough is not stretching well, cover with a tightly wrung out kitchen towel and let it sit for a little while.I used about 1/2 an egg for the dough and the remaining for the glaze. Recipe by Maria358

This is a variation on regular bread rolls.The ideal temperature to raise the dough is 105°F/40°C. For 2 to 3 servings. Recipe by Kokoacchi

My friend taught me this recipe.You can either use your oven's proving function for the second rising or prove it at room temperature (around 30℃) for 30 minutes. Recipe by Yuuyuu0221

Butter rolls are too much work to form into shapes, so I tried baking dinner roll-style buns with egg and a generous amount of butter.When you are brushing with the beaten egg, please be gentle so that you won't damage the dough. Recipe by Mamyuchoko

Tried a recipe from a flour bag....sometimes they turn out to be a winner.

Focaccia bread is a Italian flat bread oven-baked yeast bread pronounced as “fuh-KA-cha”. It is traditionally topped with fresh herbs like basil, rosemary, and coarse salt. I like it topped with olives and tomatoes with some touch of chilli flakes Yum!

Butter roll dough is the basic type used for snack breads.I have tried various ratios, and I am still experimenting...But this recipe is by far the best, so here it is.You can use margarine instead of butter! I used unsalted butter, so if using salted butter, reduce the amount of salt to about half.The standard-sized egg weighs approximately as follows;Medium-small size: 52 gExtra large sizes: 76 g (This is what I heard.)Use any leftover egg to glaze the rolls.When filling the rolls with sweet fillings, you can lessen the sweetness of your dough by reducing the amount of sugar to 10～18 g（or 5～9 g for 8 rolls). Recipe by Funwarishokora

I like sausage bread so I make them often, but twisting the dough around the sausages is pretty hard. So I thought up an easy but still attractive way to make the rolls.I always pay attention to how much the dough rises.The rolls may look complicated, but they are actually easy. I used to use sausages on skewers or use two small ones at once before I found these sausages. These ones have 8 per package, and are just right for making this sausage bread. Recipe by Mimimiccho

I wanted to have hamburgers, so I made the buns myself.To prevent the dough from drying out, cover it with a wrung out kitchen towel while it rests, and spray with water during the second rising.The buns will brown quickly about 10 minutes into the baking time, so check on them occasionally. For 6 to 8 large buns. Recipe by Rarumu

I wanted to stuff my mouth with freshly baked anko bread, so I came up with this recipe after many experimentation.The length of time it takes to bake the bread will depend on your oven, so keep and eye on the oven. I think they'd look cute and be a lot easier for kids to eat if you make mini anpan by halving the quantity of dough and anko you use for each bun. Recipe by Kaorucchi

#bread