First print out my Melonpan recipe and then you can use these steps to make sure yours comes out the same. First fill a measuring cup to 1/4 cup of water. The water needs to be between 100-110 F (38-43 C). You can use a candy thermometer to check this. If you plan to make bread again or any yeast based products a thermometer is vital. Anyway in the water put the packet of dry yeast and sort of whisk it. I use a fork for this step. Keep stirring slowly until the yeast is fully dissolved. Then add the 1/4 teaspoon of sugar into the measuring cup and leave the mixture alone for 10 minutes. It should start to rise and bubble a bit and look like the picture.

While you are waiting the ten minutes begin to combine the remaining bread ingredients. First put in 2 cups of flour (save the 1/4 for later) and add the salt and the ever confusing 1 tablespoon + 1 teaspoon + 1/4 teaspoon of sugar. Melt the butter (you can substitute margarine) and add this. Then after the ten minutes add the yeast mixtures. Now you can use the measuring cup to add the water to the mix as well. Without the water it'll look like the picture. Stir all the ingredients with the fork you should already have. After it starts to mix together and look like wet dough add the remaining 1/4 cup of flour.

If you keep stirring the dough it will look like this picture, wet and sticky. Instead of taking it out and kneading it on a board I chose to do it in the bowl. It worked for me but it might now work for all bowls. Knead the dough for about 10 minutes.

Cover the dough and leave it for 2 hours to sit.

It should look like this and be very puffy. Now take your fork and stir the dough. It'll look almost spider-web-like because as the dough expanded some of it will stick together and to the bowl.

Take the dough out of the bowl and get as much out as you can and put it onto a floured board. The flour probably won't help much and it'll still be very wet and sticky, but knead the dough for about ten minutes. Add a little bit of flour as you go to keep the stickiness down. If this just gets annoying then get as much off of your hands and let the dough sit for a few minutes.

Pull out some ungreased cookie sheets and place small round balls of the dough on it. You should get around 12 rolls. Space them far apart because they will expand a lot. As you can see I only put 4 on this cookie sheet for that reason. Let all the rolls sit for about 15 minutes to rise. 

While you are waiting for the rolls to rise mix the topping together. Put down the dry ingredients, flour, sugar, baking powder, etc. Melt the butter (you can use margarine) and when the butter is melted add about half. Now add the egg and mix everything together.

After everything is mixed add the remaining butter and mix it all together. You'll end up with a really wet cookie mixture. Like the picture shown.

Cover the tops of each roll, after they set for the 15 minutes, with the cookie mixture. Try not to overdo it and only add enough to cover the top of the rolls. The batter will go over the side and cover the sides as it cooks, so it's not that important to cover the tops completely. I use my fingers to smooth and move the cookie stuff around the tops of the rolls. See picture.

Well after putting the rolls in the oven for about 15 minutes at 375 F (or 190 C) you will have your Melonpan. Wait till it cools for about 15 minutes until you eat it and it will taste much better. Store in plastic wrap or a gallon size storage bag (Ziploc gallon size) and it'll taste like you just bought in in Japan.
  Some additional things you can do to make your Melonpan even better are: make the melon bread have that crisscross effect, or add chocolate chips to the cookie topping, I've even heard of cutting it like a sandwich and spreading cream cheese inside.
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