Melon Pan (メロンパン)

Make the cookie dough by placing butter and sugar in a large bowl and beat until light and creamy.

Add extra large egg and vanilla essence and mix until well combined.

Fold through plain flour and baking powder.

Divide the cookie dough into 8 small balls and set aside in the fridge.

Combine extra large egg, dry yeast, milk and sugar in a small bowl or jug.

Combine bread 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 10 min or until smooth and elastic.

With the mixer motor running, add butter until it is combined and a smooth and silky dough forms, about a further 10 minutes.

Place the dough in a greased bowl, 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 out the refrigerated cookie dough on cling wrap to 5 mm thick.

Once it is rolled, place one bread dough ball on top of one cookie dough ball and wrap together using cling wrap.

Take the cling wrap off and score the cookie dough surface diagonally and sprinkle with granulated sugar.

Repeat for all 8 bread rolls.

Place them on a cooking paper lined oven tray and cover with a clean damp cloth and set aside for about 40 min or until doubled in size.

Preheat oven to 180 degrees (356 F) and bake for 15 minutes.