Easy Egg-Free Melon Bread

Name: Easy Egg-Free Melon Bread
Yield: 8 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 3 grams Salt; 25 grams Sugar; 25 grams Margarine; 130 ml Milk; 3 grams Dry yeast; 1 Granulated sugar; 170 grams Cake flour; 50 grams Sugar; 50 grams Margarine; 60 ml Milk

cookpad.japan @cookpad_jp

These melon bread rolls, or "melonpan," are my family's absolute favourite. I make them for my son who loves melonpan.

To prevent the cookie dough from cracking when it's baked:
-When you are rolling out the cookie dough with a rolling pin, make sure the middle part is thick and the edges are thin.
-When you are wrapping the bread dough with the cookie dough, don't wrap it completely.
-While you're making patterns on the surfaces, don't cut completely through the layer of cookie dough.

This yields 8 melon bread buns. Recipe by okeipon.

These melon bread rolls, or "melonpan," are my family's absolute favourite. I make them for my son who loves melonpan.

This yields 8 melon bread buns. Recipe by okeipon.

cookpad.japan @cookpad_jp

These melon bread rolls, or "melonpan," are my family's absolute favourite. I make them for my son who loves melonpan.

This yields 8 melon bread buns. Recipe by okeipon.

These melon bread rolls, or "melonpan," are my family's absolute favourite. I make them for my son who loves melonpan.

This yields 8 melon bread buns. Recipe by okeipon.

Saved

Ingredients

8 servings

Bread dough:
200 gramsBread (strong) flour
3 gramsSalt
25 gramsSugar
25 gramsMargarine
130 mlMilk
3 gramsDry yeast
Toppings:
1Granulated sugar
Cookie dough:
170 gramsCake flour
50 gramsSugar
50 gramsMargarine
60 mlMilk

Saved

Steps

1

Put all the bread dough ingredients in a bread maker, and start the "bread dough course".
2

Add all the cookie dough ingredients to a bowl, and mix well.
3

When the cookie dough comes together, divide into 8 even pieces, and roll into balls. Cover with plastic wrap, and let them sit in the fridge.
4

When the 1st proofing is done, move the bread dough to a board dusted with flour (amount excluded from ingredient list). Divide into 8 portions. Cover with plastic wrap, and let them sit for 10 minutes.
5

Press the air out and reshape. Place the cookie dough between plastic wrap, roll out with a rolling pin. Make sure the middle part is thicker and the edges are thinner.
6

Remove the top plastic wrap from the cookie dough. Place the bread dough on the cookie dough, and using the sheet of plastic wrap, shape into a ball but don't seal it up completely.
7

Lightly draw criss-cross lattice patterns on the cookie dough with a knife (to make it resemble the surface of a melon), and coat the surfaces with granulated sugar which was prepared on a plate. Repeat this 8 times.
8

Arrange on a baking sheet lined with parchment paper. Cover with plastic wrap and let them proof for the 2nd time. I put them in the oven for 20 minutes at 40℃ for this at home, but you can use your preferred method.
9

After the 2nd proofing, bake in the oven for 12 minutes at 180℃. I prefer leaving the color on the lighter side, but if you want the surfaces toasted golden-brown, bake them for 15 minutes...
10

...and you're done!