Make the cookie dough.
In a bowl, mix the softened butter and sugar together.

Add the egg and melon extract (or vanilla extract) to the mixture and combine.

Sift together the all-purpose flour and baking powder. Add most of the flour mixture to the bowl (reserve a little for adjustments) and mix with a spatula, then knead by hand.

Once the dough is no longer powdery and doesn’t stick to your hands, form it into a ball. If it’s still sticky, add the reserved flour as needed.

Wrap the dough in plastic wrap and let it rest in the refrigerator for 20–30 minutes.

Once the bread dough has finished its first rise, divide it into 10 equal pieces and shape into balls. Let them rest for 10–15 minutes.
*Cover with plastic wrap to prevent drying out.

Divide the rested cookie dough into 10 equal pieces and shape into balls.

Place each piece of cookie dough between two sheets of plastic wrap and roll out into a circle with a rolling pin.
*Aim for about 4 inches (10 cm) in diameter.

Gently press down the bread dough balls to release the gas, gather the dough at the bottom, and pinch to seal. Place the sealed side up.

Gently shape the cookie dough around the bread dough ball with your hands. Use the back of a knife to score lines on top and sprinkle with granulated sugar.

Arrange the buns on a baking sheet, cover with plastic wrap, and let them rise for a second time for about 30 minutes.

Bake at 350°F (180°C) for 15 minutes.
Once baked, transfer immediately to a wire rack to cool. Enjoy!

You can also use this method to make Melon Pan with custard cream filling!
Recipe ID: 18673219