Rice Flour White Bread Rolls (with Condensed Milk)

• 150 grams Rice flour for baking
• 50 grams Bread (strong) flour
• 50 grams Cake flour
• 15 grams Sugar
• 4 grams Salt
• 1 bit less than 3 grams Dry yeast
• 10 grams Butter
• 50 grams Plain yogurt
• 135 grams Water
• 1 Condensed milk (in a tube)

1. Make the dough using the 'dough' program on your bread machine.
2. When the dough is kneaded, take it out and cancel the program.
3. Unplug the machine.
4. Take the dough out and divide into 9 portions.
5. Round off each portion, cover with a tightly wrung out moistened towel and rest for 10 minutes.
6. Line the square pan with parchment paper.
7. Round off each ball of dough again, line them up in the pan, and mist with water.
8. Cover again with a tightly wrung out moistened towel and leave to rise until doubled in size (40 to 45 minutes at 35C).
9. After the 2nd rising is done, dust the tops with joshinko using a tea strainer.
10. Preheat the oven to 200C, then lower the temperature to 160C and bake for 20 minutes.
11. Done.
12. When the bread has cooled down a bit, tear the rolls with your hands.
13. They're so soft and fluffy inside.
14. This version is baked in a angel food cake pan.
15. Just like Heidi's white bread rolls.
16. To make condensed milk bread, pierce the side with a chopstick.
17. Make a hole in the roll with the thick end of a chopstick and open it up.
18. Push in the tip of the condensed milk tube, and squeeze in the condensed milk.
19. (Don't put in too much!)
20. An easy bread filled with condensed milk.

baking, bread, flour, sugar, salt, yeast, butter, yogurt, water, condensed milk

Taken from cookpad.com/us/recipes/148939-rice-flour-white-bread-rolls-with-condensed-milk (may not work)