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1
Put all the ingredients, except for the chocolate chips, into a bread machine.
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2
After the 1st rising, take the dough out and press down on it with your hands to deflate it.
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3
If you are making plain rolls, divide the dough into 8 portions.
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4
I usually make 4 plain rolls that are about 65 g each, and 8 chocolate chip rolls of about 35 g each.
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5
Fold each portion of dough over itself four times and form into rolls.
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6
Line up on a work surface seam side down.
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7
Mist lightly, cover loosely with plastic film, and leave to rest for 15 minutes.
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8
Push down on each roll to deflate again (top dough in photo), fold onto itself four times to shape into rolls (middle), and twist closed (bottom).
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9
For the version with chocolate chips, put some chocolate chips on a flattened piece of dough (top dough in photo), fold onto itself four times to form a ball (middle), and twist closed (bottom).
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10
For the plain white rolls: dust a chopstick or a blunt table knife with flour, and press firmly down in the middle of each roll.
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11
This is optional.
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12
Line the rolls up on a baking sheet lined with kitchen parchment paper, mist lightly and cover loosely with plastic film.
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13
Leave to rise (2nd rising) at about body temperature.
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14
The photo shows the rolls before the 2nd rising.
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15
After about 30 minutes, when the rolls have risen up to about twice their original size, dust them with some bread flour (not listed in ingredients) using a tea strainer.
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16
Bake for 12 minutes at 170C and they're done.
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17
After 12 minutes they'll be lightly tanned on the outside (although they are delicious).
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18
If you want the rolls to be white, check them after 9 minutes.
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19
I baked these for 10 minutes at 160C.
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20
If they are still unbaked inside (see step 11), cover them with foil and bake them for a bit longer.
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21
After a day, the crust is a little wrinkled, but inside it's puffy.
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22
I think rolls that shrink may not be baked enough, so please adjust the baking time and temperature.
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23
I love the chocolate chip version.
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24
They disappear as soon as as I bake them in our house.
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25
Please give them a try.
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26
This is how they look when sliced in half the next day.
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27
They are moist, soft and easy to turn into sandwiches.
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28
For breakfast: spread margarine and mustard on the rolls, and make ham, lettuce, tomato and mayonnaise sandwiches.
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29
For bentos: spread margarine on the rolls, and make sandwiches with teriyaki chicken, lettuce and mayonnaise.
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30
I made sea otter shaped bread using the chocolate chip dough.
