Kinako Bread

Instructions

1. Prepare the dough
   In a large mixing bowl, combine bread flour, sugar, yeast, and salt. Add warm milk, softened butter, and egg. Mix until a shaggy dough forms. Fold in 1/4 cup of kinako flour until well incorporated.
2. Knead the dough
   Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when lightly pressed with a finger. Place in a greased bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
3. Shape the bread
   Punch down the dough to release air bubbles. Divide into 8 equal pieces. Roll each piece into a ball and place on a parchment-lined baking sheet, leaving space between each roll. Alternatively, place in a greased loaf pan for a traditional loaf shape. Cover and let rise for another 45-60 minutes until puffy.
4. Prepare the topping
   Mix the remaining 1/4 cup kinako with honey to create a paste. Set aside. In a small bowl, whisk together egg yolk and water to make an egg wash.
5. Bake the bread
   Preheat oven to 350°F (175°C). Gently brush the tops of the risen dough with egg wash. For rolls, make a small indentation in the center of each roll and fill with a small spoonful of the kinako-honey mixture. For a loaf, spread the mixture on top. Dust with additional kinako flour.
6. Finish baking
   Bake for 30-35 minutes until golden brown and sounds hollow when tapped on the bottom. If baking a loaf, it may require 5-10 minutes more. Transfer to a wire rack to cool completely before serving.