Ingredients
1tspactive dry yeast
⅔cupmilk
1¾tbspgranulated sugar
1large egg
2¼cupsbread flour
¾tspsalt
¼cupbutter,diced
8tbspsweetened red bean paste,An Filling
Preparation
Combine the yeast, milk and sugar in a small bowl or jug and cover and set aside for 10 minutes or until frothy, then stir in the egg.
Combine the flour and salt in a large bowl.
Make a well in the centre of the flour and add the liquid mixture and stir to form a soft dough.
Transfer to an electric mixer fitted with a dough hook and knead for about 5 minutes or until smooth and elastic.
With the mixer motor running, add the chopped butter until the butter is combined and a smooth and silky dough forms.
Place the dough in a greased bowl and cover and set aside in a warm place to prove for 1 hour or until doubled in size.
Divide the bread dough into 8 equal sized balls and knead on a lightly floured surface until smooth.
Roll the red bean paste into 8 even-sized balls.
Roll out 1 dough ball until it is slightly flat and place 1 red bean paste ball in the centre, then mold the dough around it to form a bread roll.
Repeat for the remaining dough and red bean paste balls.
Place them on a cooking paper lined oven tray and cover with clean damp cloth and set aside for about 45 min or until doubled in size again.
Preheat oven to 350 degrees F and bake for 15 minutes.
Serve and enjoy.
