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

I made Funasshii shaped onigiri, so I was wondering if I could make Funasshii shaped buns too.Depending on the moisture content of the kabocha squash paste, the dough might become too wet when adding it in, making it hard to handle. In this case, dust the dough with flour and bring it together.I use my oven's bread proofing setting (about 30 minutes at 35°C). For 3 buns (each about 13 cm [5.1 in] diameter). Recipe by Marrietty

Before the advent of bread machines, I was very wary of working with yeast, it just seemed daunting to me, my mother gave me this recipe which I have modified slightly over the years to suit my tastes.

I bought a ton of extra-strong bread flour. However, using a lot of it at once is kind of a waste, so I blended the strong flour and cake flour to make my own, and made the dough with it. This dough is suitable for either sweet bread or savory bread. If you don't have extra-strong bread flour, use 240 g of bread flour and 60g of cake flour.Adjust the heat of the milk based on the season, and adjust the amount of milk as well based on the season and how floury the dough is.This dough is very easy to make.It won't get hard the next day and will still be delicious.All you need to do to recreate the freshly baked fluffiness is just heat it up in a 500w microwave for 20 seconds. Recipe by Gyaomama

I overcook😉It should be 18 mins but i make it 22 mins

I don't remember exactly when I started, but I've settled on this recipe for bread rolls.Adjust the baking time and temperature depending on your oven.I made round bread rolls with this.If you want to make different shapes, divide the dough into desired portions in Step 3, and move on to shape the dough＾＾. Recipe by Saretta

A savory dark bread we used dipping into our chili. If you use vinegar in this recipe remember it's acidic. Acid counters yeast and hinder it's rising, but it also counters gluten and breaks it down and cause it to become very sticky and a bit harder to work with. It's a welcomed flavour to this bread. A couple of tablespoons of vinegar about 3% acidity would be nice.

I slightly changed a recipe a friend taught me!This bread is delicious with something kneaded into the dough too.If you are adding something, add it at step 11.I recommend trying wiener sausages, chocolate, cheese, or jam as additions. Recipe by Ichigomusume