I made this for my husband who enjoys bread on the side.If the dough doesn't stretch out, increase the resting time after the first rising. If you're impatient, place the ham on top of the dough and roll it out together. While lightly stretching the dough, roll it up. When using scissors, a deeper cut is better. It's okay if the bottom isn't perfectly level! It'll even out while baking. If they're are extremely slanted, push down on the baking tray a bit to even out. Recipe by xcaret

I made my own bread using a shaping technique I learned 10 years ago at a cooking school.Thinly sliced ham is easy to roll up, so I recommend that. If you are making ham and cheese rolls, divide the dough into 10 equal portions (about 57 g), and it will be easier to roll up. The ingredient amounts are identical to the "Kneaded in the Bread Maker - Milk Dough Topped with Margarine", so please refer to that when changing the amounts. Recipe by Kokubocchi

I made these as an all-in-one satisfying breakfast option.It's a little hard to eat the rolls if they are topped with whole eggs, so if you prefer, cut the eggs in half lengthwise, and use one half with the cut side facing down instead. If you want a substantial roll though, use a whole egg. When putting the eggs on, push them securely into the small gap in the dough. Recipe by Pu-kosan

I made a type of bread that my children love.These are delicious topped with cheese instead of mayonnaise.Use black pepper instead of dried parsley for a grown-up flavor!When you are eating these the next day, wrap them up in plastic wrap and heat them in the microwave for 30 seconds just before eating, and they'll be soft and delicious. Recipe by EnjoyKitchen

Shaping breads in the same shape every time is boring. Be creative!This time I was able to bake 15 rolls at a time, so I baked 2 bacon mayonnaise bread rolls, 4 ham and mayonnaise bread rolls, 4 bacon and pepper bread rolls, and 5 baked curry breads.Although this recipe yields 15 bacon mayonnaise bread rolls, be creative and use any kind of filling as much as you like. With the number of varieties that are possible, you'll never get bored of these rolls. Recipe by Chokoban

I made this using my child's favorite ham and cheese.It looks just like store bought bread, but you can easily make it an home!This bread is easy to shape, still fluffy the next day, and popular.Try making different types of bread using this dough.When shaping the dough, slice it, but be careful not to slice all the way through it.If the dough is sticky, coat it with some flour. Recipe by kiyko-u

I made this because I wanted to eat some bread that had a lot of corn in it.The power of your oven may be different from mine. So while baking them, keep an eye on the dough and the color it turns, and adjust your baking time accordingly. Recipe by 000hitomi000

I made this bread for my bread-loving mother in law. She's requested it so many times, and even my neighbors say this bread is the best and give it rave reviews.In step 6, be sure to pinch the seam tightly closed.The dough will stick when you snip the tops of the rolls, but when you bake it, it will separate and the cut will open up nicely anyway. When cutting the dough with scissors, cut all the way into the inside where the bacon is. Recipe by Yuuchinako

If I am to melt cheese in potatoes, I have to use mayonnaise right? So I tried using mayonnaise. It turned out unexpectedly sweet and springy. I was able to feel the softness of the dough after adding in the mashed potatoes.Please refer to "Simple sliced bread (With extremely original kneading style )" for details on how to knead and baker's percentages. This dough will become difficult to handle if you knead it too much after adding in the mayonnaise, so add in the mayonnaise once it is mostly kneaded, blend it in overall, and gather it up, and it'll be okay. If you touch the dough too much after rising, then it will stick, so please sprinkle your hands with flour, and shape it up quickly. For 18 x 18 x 9 cm [7.1 x 7.1 x 3.5 in] newspaper square mold (refer to the "story behind this recipe" section.. Recipe by SALASA

I made these while thinking of the corn mayonnaise rolls they sell at the bakery.A rough estimate of when they're done baking is when the tops start to darken.Make sure to properly drain the corn before mixing it with the mayonnaise.If you want to eat these the next day, right before you eat them, simply cover them in plastic wrap and put them in the microwave for 30 seconds to recreate that freshly made, fluffy delicious taste. Recipe by EnjoyKitchen

I wanted to make filled rolls like ones from a bakery.Make sure you let the dough rise properly!When you make the rolls, make sure to space them out so they don't stick together when they are done!When you are letting the dough set for the second rising, wrap it properly with plastic wrap so that they maintain their fluffiness and don't dry out. For 1 roll. Recipe by Sarami19

Its not a good idea pack raw ham and chikuwa in bentos on hot days, so I toasted them and they were delicious. I love the smell of burnt mayonnaise!Make sure to wrap tightly. Recipe by Oujimama