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

Bread rolls were the first kind of bread I ever made. I made these rolls with my favourite dough.When the dough is not stretching well, cover with a tightly wrung out kitchen towel and let it sit for a little while.I used about 1/2 an egg for the dough and the remaining for the glaze. Recipe by Maria358

Butter rolls are too much work to form into shapes, so I tried baking dinner roll-style buns with egg and a generous amount of butter.When you are brushing with the beaten egg, please be gentle so that you won't damage the dough. Recipe by Mamyuchoko

I love this bread. It would be better if you use premium bread flour.

So versatile, they are very nice when you add ingredients such as garlic and herbs to spice it up a bit also!

Sausage and bread go so well together and I just love them..

I wanted to make some bread that didn't overpower the flavour of the main meal it was served with.These rolls have a very slight salt flavour and are a convenient size.If you aren't thinking "Am I pressing down a bit too strongly?" when making the well in the bread, then you might not get a very good shape. Recipe by ducksoup

A recipe that I've been playing with and tweaking for a couple of weeks now. I think I've finally got it where I want it.

I tried to come up with an original recipe using "Secret Apple Filling". I tried all sorts of complicated recipes, but in the end I settled on this simple bread recipe.Be sure to close the seam tightly in Step 19, or the rolls may burst open when rising. Also, be sure to drain the apple filling well before spreading it on the dough. Recipe by Wagamamahime

I like semi-strong flour (suitable for making French bread) so I make this dough quite often these days.For a small family I made my recipe for making a small portion of dough (double the amount if you like).＊For making plain or sweet bread the amount is a little different, which I showed here.According to the oven you have at home you need to adjust the temperature and baking time for best result. Recipe by putimiko

These are easy to shape so I usually pack these in my bento lunchbox. I fill the rolls with chocolate, stewed apples, leftover kinpira burdock stir-fry, or patties. You won't be able to tell they are made with leftovers.Sprinkle with granulated sugar instead of powdered cheese if you're adding sweet fillings.I use low-fat milk, but you can use any kind of milk.Add the butter after kneading the mixture of the ingredients in your bread machine and the dough starts to come together. The dough will become smoother (add the butter 8 to 10 minutes after you start kneading). Recipe by putimiko

I made these buns for a potluck party. The combination of nori seaweed and ham seems odd, but they were gone in no time.When you are working the dough, cover the rest with plastic wrap so that it won't dry our. Microwave the baked buns for 10 seconds after the 2nd day, and they'll soften just like they're freshly bake. Recipe by mini