I had lots of frozen koshi-an my mother gave me... So I made anpan with a regular ingredient ratio and an idea for pretty dough shapes that I got from a recipe website. The result was a light anpan.Dust with flour if needed when shaping the dough.Keep an eye on the anpan and adjust the oven temperature and baking time accordingly. Recipe by arare*

I wanted to stuff my mouth with freshly baked anko bread, so I came up with this recipe after many experimentation.The length of time it takes to bake the bread will depend on your oven, so keep and eye on the oven. I think they'd look cute and be a lot easier for kids to eat if you make mini anpan by halving the quantity of dough and anko you use for each bun. Recipe by Kaorucchi

I've been making these since I first tried Saint Marc Cafe's mugwort bread 10 years ago (though I've fiddled around with the quantities a bit).I like bean paste, so I use around 30 to 40 g in each bun (if you use too much, it'll become difficult to wrap up).If you want a stronger fragrance and flavor of mugwort, reduce the quantity of anko to as much as 10 g. Recipe by Kokubocchi

I wanted to make homemade anpan for my son, who loves anko. I used a bread dough recipe I like and adapted it.※ I used the "dough" program on a Panasonic bread machine.※ Have the unsalted butter at room temperature.※ I used a Sharp brand oven to proof the dough.※ I usually use castor sugar for bread,but the recipe I used this time called for light brown sugar. Use whatever sugar you like. Recipe by Banyangarden

I want to eat sweet anpan whenever I'm tired...I used rice flour which does not contain any gluten. You can also use top grade flour (joshinko).You can use your own favourite paste. Sweet potato paste is so delicious!Please adjust oven temperature and baking time depending on your oven. For 8 pieces. Recipe by geosmin

By not only using bread flour but also cake flour, you can make your bread even better!It turns out really fluffy and soft !I uploaded this for my own reference as well. Recipe by Nachi

These are way more delicious than store-bought ones!I don't have any hints in particular.They're also delicious with the filling changed to chocolate or custard cream. For 12 buns. Recipe by kobch

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 wanted to make a dough which I can use for any kind of breads such as savory breads and sweet breads, and this is the recipe that I came up with after a lot of revision.The dough is very soft, so dust the dough with flour if needed. Adjust the amount of water depending on the brand of flour you are using. Add more sugar to your liking when you are using this for sweet bread. Use sugar-resistant yeast in that case. Recipe by Pu-kosan

My mum sent me prepped yomogi greens, so I made anpan.The cooked yomogi will still carry a lot of moisture even after squeezing, so adjust the amount of milk required.If you make 6 anpan with these ingredients, the resulting rolls will be quite big. If you prefer smaller ones, divide the dough into 10 portions. Recipe by La Land

It's really easy to make Kikomoe's custard cream recipe and Poku-chan's choux pastry recipe so I came up the idea of combining them with a bread recipe.Make sure to properly chill the custard cream. I recommend doubling the original recipe so that you don't run out. If you fill the cream rolls with more than 1 tablespoon of filling they may explode, so don't go too crazy! You can't make the choux pastry ahead, so make sure to start preparing your ingredients during the second bread dough proofing. If you follow these instructions closely, you shouldn't have any problems. Recipe by Gomeko

I used the butter roll recipe on the packet of bread flour as the base,. I added a lot of butter and milk in the dough to suit our family's tastes. I've tried various ratios to make bread dough, and we like this one the best. Please give this a try.You can make sausage bread rolls if you roll sausages in the middle in Step 4. We love these as well. Recipe by takatan1