Vanilla Milk Rolls Using a Creamy Insert Sheet

• 250 grams Bread (strong) flour (I used Haruyutaka blend)
• 1 Egg (M size)
• 30 ml Heavy cream
• 1 total of 170~175 ml, together with the egg and heavy cream Milk
• 20 grams Sugar
• 20 grams Trehalose
• 4 grams Salt
• 3 grams Instant Dry Yeast
• 30 grams Unsalted butter
• 1 sheet Milk Insert Sheet (For Bread)
• 1 tbsp Milk
• 1 tbsp Condensed milk
• 10 grams Unsalted Butter (melted)
• 5 drops Vanilla oil

1. Beat the eggs, heavy cream and milk together well.
2. Put all of the ingredients in the bread machine and start the dough mode.
3. Add the yeast according to the manufacturer's instructions.
4. Add the butter 5 minutes after it starts kneading, and leave the rest to the bread machine.
5. When the dough is ready, take it out of the bread machine and gently punch it down to remove excess gases.
6. Form it into a ball again, cover it with a tightly rung out cloth and let sit for 15 minutes.
7. Turn the dough over and roll it out to a size where you can wrap up the insert sheet.
8. Place the insert sheet diagonally on top of the dough.
9. Fold the corners of the dough to the center, wrapping up the insert sheet.
10. Close the edges firmly so no air gets in.
11. Roll the dough out again and fold into thirds; turn it around, roll it out, and fold it into thirds again.
12. Repeat this process 3 times.
13. When you have finished the folding process, roll up the dough, close the seam firmly, and cut the dough into 8 pieces with a scraper.
14. Put the pieces with their sliced surfaces facing up into baking pans or aluminium baking cups.
15. Lightly press the tops to shape them evenly.
16. This time, I put two 10.5cm rounds in each pan.
17. Use hard aluminum cups for better shaped rolls!
18. Use the bread-rising setting of your oven and let rise for 40-50 minutes, or until nearly doubled in size.
19. Preheat oven to 200C.
20. While the oven is heating, mix the glaze ingredients together and brush the tops of the rolls with it.
21. You may have some glaze left over.
22. If you use lots of glaze, the tops will be crisp.
23. You can use half the amounts for the glaze, if you brush it thinly.
24. Please note that they tend to burn easily if you use lots of glaze, but personally, I like them well-coated.
25. Lower the temperature to 180C and bake for about 17 minutes until golden,or 13-17 minutes if using individual aluminium cups.
26. After baking, drop the pans from a height of 20 cm, remove immediately and cool on a rack.
27. If you're using aluminium cups, cool them as is.
28. You can't see the layers very well because the insert sheet is white, but there's lots of condensed milk inside!
29. Can you imagine the crispness of the tops?
30. !
31. The inside is so soft and fluffy.
32. They're heavenly sweet, too.

bread, egg, cream, egg, sugar, trehalose, salt, yeast, butter, insert, milk, milk, butter, vanilla oil

Taken from cookpad.com/us/recipes/169343-vanilla-milk-rolls-using-a-creamy-insert-sheet (may not work)