This is the bread we make most often at our house The dough has a nice texture and it's easy to handle.When kneading the dough in the bread machine, if you put in all of the ingredients, including the butter, from the start, the finished bread will become stale faster. Recipe by DUFFYchan.

I always bake this simple bread.It's a plain-tasting bread that won't interfere with the flavor of other dishes.I modified the amounts so that you can bake 1 loaf of bread. For 12 pieces (1 loaf). Recipe by Baketto

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

Since my oven is small, I bake with a small amount of dough. These rolls also taste great plain or formed into shapes.Adjust the baking time and temperature to your oven. Also, use ingredients of your choice. I guarantee that the results will satisfy! Recipe by pitachan1

I made this at home using ingredients I had on hand for making desserts so it has quite a rich feel to it.I took my basic bread dough recipe and just increased the amount butter and sugar. I wanted to make sure that it was easy to shape, so I made it extra soft. Recipe by Yukiline

Excellent dough

I wanted to make a sweet bread dough that would go well with anything.Even if you don't add any fillings, these buns will be subtly sweet and delicious as is. Recipe by Panko625

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 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 took my usual sandwich bread recipe and shaped the dough.You can also use 180 g of strong flour and 20 g of cake flour. It so soft, it almost melts in your mouth when you have it just out of the oven (the white bread is especially soft).For the amount of sugar, use 10 g if the bread is a savory bread, and 20 g if making a sweet bread.During the fermentation process the dough will dry out in the bread case, so make sure to turn the dough over while removing any excess gas.After the first rise, it should weigh about 390 g. Recipe by Hyo-mi