Gyoza Bread Rolls

• 16 Gyoza dumplings
• 300 grams Bread (strong) flour
• 15 grams Sugar
• 3 grams Salt
• 4 grams Dry yeast
• 10 grams Butter
• 50 ml + 150 ml Milk and water

1. Put all the ingredients except for the gyoza dumplings in the case of the bread machine, and run the dough-kneading program until the first rising is done.
2. Take the dough out of the machine and deflate it.
3. Divide the dough into 16 pieces.
4. Prepare the gyoza dumplings ready.
5. (I use gyoza dumplings that I've made in advance and stocked in the freezer.)
6. Flatten the dough and wrap the gyoza dumplings in it.
7. Form the dough as you would normally form a gyoza dumpling, making folds along the edge.
8. Pinch the seam tightly to close it.
9. Leave to rise again for the 2nd rising, until the rolls have approximately doubled in size.
10. Preheat the oven to 180 C, then lower it to 160 C. Bake the rolls for 14 minutes.

dumplings, bread, sugar, salt, yeast, butter

Taken from cookpad.com/us/recipes/149676-gyoza-bread-rolls (may not work)