-
1
Place all the ingredients except the yeast in the bread pan.
-
2
Put the dry yeast in the yeast compartment of the bread maker (to distribute the yeast automatically).
-
3
Turn on the dough setting cycle.
-
4
When the cycle finishes and timer goes off, immediately remove the dough.
-
5
Divide the dough into 6 parts with a scraper or a knife.
-
6
Shape the divided dough into balls with your hands or on a clean work surface.
-
7
The dough should be easy to handle, but if it is too sticky, sprinkle it with some flour.
-
8
Cover the bread dough with a moist tea towel to let it rise for about 15 minutes.
-
9
Press the air out and roll into an oval shape.
-
10
Arrange the shaped dough lengthwise.
-
11
Roll them up from bottom to top.
-
12
After rolling up the dough, seal the seam and both ends.
-
13
Arrange the shaped dough with the seam facing down.
-
14
Let them sit until they double in size (second rising).
-
15
I select the steam rise setting of my oven: 40C for 30 minutes.
-
16
Bake the dough in a preheated oven at 180C for 15 minutes.
-
17
(Adjust the the time and temperature of baking according to your oven.)
-
18
After baking, transfer the buns carefully onto a cooling rack.
-
19
After they have cooled down completely, put them in a plastic bag and tie the bag lightly.
-
20
Leave in the bag for about 12 hours, and the buns should be moist like real Chamorro bread.
-
21
I wanted to recreate Chamorro bread from Rota Island.
-
22
I love these buns without any filling.
-
23
Serve these buns with Tropical Flavored Coffee with Coconut Oil (Recipe No.
-
24
1770413).
-
25
It might make you feel like you're on Rota Island.
