Add all the ingredients to your bread machine and start the dough cycle. If your machine has a separate compartment for yeast, add it there.

Once the dough is ready, shape it into a ball, cover with plastic wrap, and let it rest for 10 minutes.

Cut the dough into 16 equal pieces using a knife.

Press each piece firmly with your hand to release any air, then shape into balls. Let the dough rise for the second proof, making sure to press out any gas inside.

For the second proof, lightly mist the dough with water and let it rise in an oven or microwave with a proofing function at 104–113°F (40–45°C) for 30–50 minutes.

When the dough has doubled in size and fills the pan, it’s ready. If you like, sift a little extra bread flour or all-purpose flour over the top using a fine mesh strainer.

Time to pull apart and enjoy!
So good!

Chocolate custard is also a delicious filling. See Recipe ID: 19450978.

Divide the custard into 16 portions.

Shape each portion into a ball by hand.

If adding chocolate custard, during step 3, roll out each dough piece with a rolling pin, place the custard in the center, and wrap it up.

Wrap the filling tightly so the cream doesn’t leak during proofing. Place the seam side down in the pan.

With chocolate custard filling—delicious!

User Ritto made variations with chocolate, sweet red bean paste, plain, and ham & mayo. They all look amazing—I want to try every kind!

Many people have shared their own variations. Check out their reports for inspiration! It also looks great in a round pan—thanks to yumin930!