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1
Make the bread dough in a bread machine, until the 1st rising is complete.
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2
Seefor directions.
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3
After the 1st rising is complete, take the dough out and deflate it gently.
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4
Divide into 8 pieces and round off ech piece.
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5
Each piece should be about 60g.
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6
Cover with a tightly wrung out kitchen towel and leave to rest for 15 minutes.
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7
I made mentaiko-mayo rolls with half the dough this time (see directions below).
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8
In the meantime, cut up the ham or bacon and peel the eggs.
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9
When the dough has rested, roll out each piece into a square with the seam side down.
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10
Fold in half into a triangle shape, and cut into the dough, leaving it connected at the top.
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11
The dough tends to stick when folding it, so dust the surface lightly with flour.
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12
Open up the dough square again, and fold the opposing cut sides to the other side.
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13
This creates a well in the middle.
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14
Sorry about the drawing!
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15
Squeeze some mayonnaise into the well created in the middle.
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16
Put the ham pieces in, avoiding the part where you'll place the egg, then push in the egg.
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17
The photo shows the rolls after they have risen.
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18
Let the dough rise at 35C for 40 to 45 minutes, using your oven's bread-rising setting.
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19
The dough should increase to about 1.5 to 2 times its original volume.
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20
Brush the surface of the dough with egg wash.
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21
Squeeze on lots of mayonnaise, and sprinkle with dried parsley.
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22
Preheat the oven to 200C, then lower it to 190C.
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23
Bake for 15 to 18 minutes.
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24
Please adjust the rising and baking time depending on your oven.
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25
The rolls are done.
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26
Cool them on a rack.
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27
To make mentaiko (spicy salted cod roe) and mayonnaise rolls with half the dough: in step 2, divide the dough into 2 pieces.
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28
Make 4 boiled egg rolls with one half, and use the other half to make the mentaiko-mayo rolls, as follows.
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29
After the dough has rested, roll it out into a large square.
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30
Mix the mentaiko and mayonnaise together into a paste and spread it over the dough, leaving a 5cm gap on the far side.
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31
Roll up the dough tightly from the side nearest you.
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32
Cut into 4 pieces with a pastry scraper.
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33
Put the cut pieces into aluminium foil cups with the cut side facing up, and leave for the 2nd rising.
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34
After the 2nd rising, brush the tops with egg wash, top with pizza cheese and dried parsley, and bake.
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35
The baking time is the same as the boiled egg version.
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36
The mentaiko-mayo version is done!
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37
I used 2 large mentaiko.
