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 the sweet potato version of my soft twisted pumpkin bread. The filling is made with both sweet potato and cheese. I tried over and over to get this recipe right.Adjust the amount of water in the bread dough based on how watery the potatoes are. Since there's a lot of filling being used, don't twist the dough too much or the filling will squeeze out. The point is to twist them lightly and gently, and then tuck the ends underneath. Recipe by Kechauru recipe

I studied various recipes to make my favorite super-simple bread dough.Change the shape to make various pastries. See what you can come up with. Recipe by Sachirepi

A friend tipped me on the fact that bread is softer and more tasty using cake flour in the dough, so through a process of trial and error, adding 10 g at a time, I came up with this perfect ratio of ingredients.*Measure the ingredients precisely.*The proofing will not go well without enough moisture in the dough, so spray it with water if it is too dry.*I was also uneasy about the results at first, but the stickiness of the dough will eventually even out to a smooth dough.For those who don't have a bread machine, do your best without it. Recipe by *ai*

While referring to Nao's recipe, I tried my hand at making this in my own way. This is my favorite gratin bread. I use a bread maker, and am so happy that it can knead. It turned out really good, so I decided to upload it this time.Please use your favorite bread dough.Please make the sauce a bit thick and rich. You're going to have a hard time in wrapping it in the dough if it is too soft.... When wrapping it in the dough, please make sure the rolls don't touch the others around it. The dough won't come apart, and the filling might come out. It is convenient to divide the filling up exactly among the number of bread dough pieces. You can extra dough, so please try making it by adding in your favorite fillings. Recipe by Maimama

I wanted to bake some monkey bread because I just bought new kugelhupf molds.To change things up, I made coffeed flavored monkey bread.Adjust the amount of water depending on your bread starter.It takes some time and effort to divide the dough into small balls, but you just have to be patient!No need to worry about the balls not being equally sized; it'll still end up looking good.The key is to work fast! Recipe by suzu-ren

As of late I haven't been able to get fish sausage bread, like I used to eat when I was a kid, so I made them myself.The came out even better then the ones I used to buy (maybe because they are fresh?)Keep the dough covered with plastic wrap or a dishcloth to prevent it from drying out.You only need about 4 cm of frying oil. If using that amount, just make sure to move them around a bit so they fry nice and evenly.I used Nissei brand fish sausages this time. Recipe by Homard Ebiko

I made some melon bread with cocoa powder.Step 7: For the cookie dough not to dry out, roll out one portion at a time. Cover with a damp towel, the same as you did for the bread dough.Step 11: The baking time depends on your oven.Using margarine will make the dough difficult to handle and a little bit too soft. Recipe by Yuuyuu0221

I thought of making old fashioned bread rolls.Because it's hard to brown things properly in my oven, I use a higher temperature. Please adjust your baking time and temperature based on your oven.You can use just milk or milk and the egg. When adding it in, keep an eye on the dough and adjust to make it easier to knead. Recipe by Ayachipan

I just wanted to use up some leftover plain yogurt, so I added a lot of it.The dough is made simply by mixing yogurt into it, but I didn't want to go out of my way to make something extra to top the bread but I still wanted some sort of simple topping, so I was pondering this problem for a while.I used a 21 cm frying pan with a removable handle to bake this bread. A 21 cm frying pan can hold about 346 ml, but an 18 cm square baking pan can hold about 324 ml. So the bread should come out to about the same size. Calculate the capacity of whatever pan you want to use to bake the bread in this way. For a domed bread loaf, just put the dough in the pan. For a square Pullman type loaf, calculate the amount of dough by dividing the capacity of the pan by 3.5. Recipe by Osshosan

What if I used a little bit of custard cream to make cream bread??Since there is cream rolled into the bread, it's quite fluffy when it's baked.When removing it from the pan, be careful not to make it fall apart.It's safest to line the pan with baking paper or grease with shortening.I didn't line the pan with anything this time and had some trouble getting the bread out. Recipe by Anmika

A bakery near where I used to live, sold kabocha squash bread. I used to love the simple sweetness and bright color. I felt nostalgic about it and wanted to have it again, so I borrowed ideas from several places to come up with this similar recipe. It's been a big success!Adjust the amount of water added depending on how watery the kabocha squash you use is.Use whatever kabocha squash paste you like. I made mine like this: I added 40g of sugar to 150 g of microwaved and cooked kabocha squash, and microwaved the mixture again to evaporate some of the moisture. Recipe by Kechauru recipe