Melon Pan

Step 1

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

Step 2

Add the egg and vanilla essence and mix until well combined.

Step 3

Fold through the flour and baking powder.

Step 4

Divide the cookie dough into 8 small balls and set aside in the fridge. *1

Step 5

Combine egg, yeast, milk and sugar in a small bowl or jug

Step 6

Combine the flour and salt in a large bowl.

Step 7

Make a well in the centre of the flour and add the liquid mixture and stir to form a soft dough.

Step 8

Transfer to an electric mixer fitted with a dough hook and knead for about 10 min or until smooth and elastic.

Step 9

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

Step 10

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.

Step 11

Divide the bread dough into 8 equal sized balls and knead on a lightly floured surface until smooth.

Step 12

Roll out the refrigerated cookie dough on cling wrap to 5mm thick.

Step 13

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

Step 14

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

Step 15

Repeat for all 8 bread rolls.

Step 16

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

Step 17

Preheat oven to 180 degree(356 f) and bake for 15 minutes.