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JAPANESE MELON PAN
Yield: 8 bread rolls

THE LITTLE EPICUREAN
INGREDIENTS
Dough:
2 1/4 teaspoon (7 g) active dry yeast
2/3 cup (140 g) whole milk, warmed to 110 degree F
2 1/4 cup (300 g) bread flour
1/4 cup (60 g) granulated sugar
2 Tablespoon non-fat dry milk powder
3/4 teaspoon fine sea sat
2 Tablespoon egg mixture*
2 Tablespoon (30 g) unsalted butter, softened
Cookie Crust Topping:
4 Tablespoons (60 g) unsalted butter, softened
60 grams powdered sugar
1/2 teaspoon fine sea salt
3/4 cup (100 g) all-purpose flour
2 Tablespoons egg mixture*
1 teaspoon vanilla extract

INSTRUCTIONS
Whisk together yeast, warmed milk, and one teaspoon of sugar. Let sit for 5-7 minutes until mixture is bubbly. Pour into the bowl of stand mixer fitted with a hook attachment.

Add bread flour, sugar, milk powder, salt and egg mixture. Knead together on low speed. Once dough starts to come together, add softened butter. Continue to mix on low speed until butter has been incorporated. Then increase speed to medium and knead until dough is smooth.

Transfer dough to a lightly greased bowl. Cover with plastic wrap and allow to rest at room temperature for one hour until dough has doubled in volume.

While dough is resting, making cookie crust topping. Cream together butter and powdered sugar. Once smooth, add salt and flour. Mix together. Then add egg mixture and vanilla. Combine until cookie dough forms. Transfer cookie dough to a piece of plastic wrap. Use the plastic wrap roll the cookie dough into a log. Wrap tightly and keep in the fridge until ready to use.

Divide dough into 8 equal parts. Roll dough into rounds and place on a parchment lined baking sheet. Cover dough balls with plastic wrap to prevent dough from drying out.

Take cookie dough out of the fridge. Divide into 8 pieces. Gently roll out the cookie dough until it is large enough to cover the bread rolls. Place cookie dough over bread rolls. Use a knife to gently score the cookie dough into some sort of criss-cross pattern. Cover dough with plastic wrap and allow to rest for 30-45 minutes until bread rolls have puffed up.

Preheat oven to 350 degrees F. Brush the tops of bread rolls with remaining egg mixture. Bake for 20-25 minutes until fragrant and golden brown. Eat warm or at room temperature.

RECIPE NOTES
*To make egg mixture: take 2 large eggs and whisk until smooth.

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