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1
Make the bread dough by mixing all of the ingredients except the shortening and rice flour, and allow it to rise until it doubles in size.
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2
Add the shortening when a slightly glutinous film forms on the surface of the dough (At this point, you should be able to see through the dough if you stretch it out thinly enough).
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3
If you use a bread machine, add all the ingredients except the shortening in the baking cake, and start kneading.
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4
Then add the shortening after 10 minutes or so.
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5
Divide the dough into 10 portions, gently press down on the dough to deflate, and roll them into balls.
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6
Allow them to rest for 15 minutes.
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7
Gently press down on the dough to deflate, and roll them into balls again.
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8
(Place them sealed ends down.)
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9
Allow them to rise (for at least 30 minutes) until they increase to 1.5 times their original sizes.
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10
(Proof the dough at 40C using the proofing function of the oven.
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11
In summer, proof the dough at room temperature.)
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12
Sprinkle with rice flour using a tea strainer.
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13
Bake in a preheated oven to 160C for 12-13 minutes.
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14
(They are done when the bottoms of the rolls are lightly browned.)
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15
If you'd like to serve these as snacks, shake off the excess rice flour and sprinkle with a generous amount of powdered sugar.
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16
Make a slit in a roll, but not all the way through, to make a sandwich for breakfast.
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17
They also make good snacks when they're cut in half and topped with a generous amount of maple syrup, honey or jam.
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18
They will have a more moist and chewy texture the next day, but if you wrap them in cling film, and microwave for about 20 seconds (500 W), they will feel like they're freshly baked again.
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19
They are also delicious if you brush on an egg wash and bake for 12-15 minutes at 180C.
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20
Or break up a chocolate bar, roll it up in the dough, and drizzle with melted chocolate to finish.
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21
The best milk temperature for the dough: About 30C for spring and autumn.
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22
About 10C for summer, and about 45C for winter.
