Japanese Melon Rolls

Summary

Prep Time	40 mins
Total Time	2 hrs 40 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the yeast dough:

For the second dough:

Instructions

For the bread dough, sieve the flour, sugar and salt into a bowl and mix in the dry yeast. Then add the warm water, but not all at once, otherwise the dough may become too sticky. Knead until the dough no longer sticks to the surface. When it is ready, you can knead in the butter, knead here too until the dough no longer sticks. Let the dough rise in a warm place for about 1 hour until it has doubled its volume.
During this time, prepare the dough for the ceiling: Mix the butter and sugar together until smooth. Then add the egg and melon syrup or other flavorings and stir everything well. Sieve the flour and baking powder and knead a dough. Shape this dough into 12 small balls (35-40 g each) and place them in the refrigerator for half an hour.
Knead the risen bread dough again and form 12 dough balls out of it. Roll out the 12 dough balls from the refrigerator between 2 foils into round plates and place a plate on each bread dough ball as a blanket. Make sure that the bread dough is not completely wrapped up, otherwise the blanket will tear when you go for the second time. Sprinkle the top with sugar and either cut into it or decorate with small pieces of dough cut out.
Then let the rolls rise for another 40 minutes and then bake in the preheated oven at 170 degrees for about 15 minutes.

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