Japanese melon rolls

Ingredients for 1 servings:

• 300 g flour
• 36 g sugar
• 5 g salt
• 200 ml water, warm
• 1 packet of dry yeast
• 30 g butter, room temperature
• 80 g butter, room temperature
• 90 g sugar
• 80 g eggs, lightly beaten
• 200 g flour
• 1 tsp baking powder
• some syrup (melon syrup or other flavorings)

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

makes 12 rolls

For the bread dough, sift the flour, sugar, and salt into a bowl and mix in the dried yeast. Then add the warm water, but not all at once, or the dough may become too sticky. Knead until the dough no longer sticks to the surface. Once it’s ready, knead in the butter and knead until it no longer sticks. Let the dough rise in a warm place for about 1 hour, until it has doubled in size. During this time, prepare the dough for the topping: Beat the butter and sugar together until smooth. Then add the egg and melon syrup or other flavorings and mix everything well. Sift in the flour and baking powder and knead into a dough. Form 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 from it. Roll out the 12 dough balls from the refrigerator between two sheets of plastic wrap into round discs and place a disc on each ball to form a topping. Be careful not to wrap the dough completely, otherwise the topping will tear during the second rise. Sprinkle the topping with sugar and either cut into it or decorate it with small pieces of dough. Let the rolls rise for another 40 minutes and then bake in a preheated oven at 170°C for about 15 minutes.