Melon Pan

Inner Layer:
2 3/4 c. all-purpose flour
1/4 oz. (one packet) yeast
3 tbsp. sugar
1/2 tsp. salt
1 c. milk, warm
2 tbsp. butter, softened

Outer Layer:
6 tbsp. butter, softened
1/2 c. sugar
1 egg
1 3/4 c. all-purpose flour
1/2 tsp. baking powder
extra sugar

1. Mix the 2 3/4 cups flour, sugar, salt, and yeast together by hand in a large bowl.

2. Pour in most of the warm milk and knead by hand until well-mixed. Add remainder of milk if texture is still too dry.

3. Cover counter with wax paper and place dough on paper. Knead until it no longer sticks (about 5 minutes)

4. Wrap dough around softened 2 tbsp butter and knead butter into dough. Continue to knead until no longer oily (about 5-10 minutes).

5. Place bread dough back in bowl and cover. Leave out at room temperature for about an hour to rise.

6. In the meantime, cream 6 tbsp. softened butter and sugar until smooth. Add egg. Mix in flour and baking powder until well-combined.

7. Separate cookie dough into 12-15 pieces. Roll into balls and place on cookie sheet, then place in refrigerator to chill while bread dough continues to proof.

8. After an hour, uncover bread dough and punch down to let out the air. Break bread dough apart into the same number of pieces as cookie dough and roll into rounds. Place these rounds on the waxed paper to allow to rise a little more.

9. Roll the cookie dough ball in your hands to warm it and make it malleable without crumbling, then press it out flat on the waxed paper using the heel of your hand.

10. Place a bread round into the flattened cookie dough, then wrap the edges of the cookie dough around the bread, leaving a little bit uncovered. Mold with your hands to seal any cracks in the cookie dough.

11. Turn roll over so that the smooth edge is on top. Lightly cut through the top of the cookie layer in a criss-cross pattern to allow the bread dough room to expand. Sprinkle the top with sugar.

12. Place all finished rolls on an ungreased cookie sheet and bake at 350 degrees for 15-20 minutes, or until lightly browned.

13. Enjoy or share within a day or two, as the bread tends to harden fairly quickly.