To make the dough

In a stand mixer, combine water, dry milk powder, sugar, rapid rise yeast, flour, and salt. Knead on medium speed for 1-2 minutes or until the dough comes together. Dough will be a little sticky. Let it rest in the mixer for 10 – 15 minutes.

Place dough on a floured work surface and shape into a ball. Lightly flour the top of the dough ball and cover with a clean dish towel or plastic wrap (the dusting of flour keeps the towel/plastic wrap from sticking to the dough). Let the dough rest for 1 to 1½ hours or until doubled in size.

To make the spam

While the dough rises, combine the soy sauce, sugar, and mustard (optional) – this can be done directly in the skillet.

Heat the sauce and add the slices of spam. Let heat for about 1 minute on each side. You are just heating the spam through so it will absorb the flavors of the sauce.

Remove from heat and let cool.

To assemble the buns

Place a sheet of parchment paper on a baking sheet.

Once the dough has doubled in size, on a well-floured work surface flatten the dough into a 6″ x 16″ rectangle, about ½-inch thick. You could use a rolling pin but it is not necessary.

Cut the dough into 8 equal sized rectangles, about 3″ x 4″. Place a slice of spam in the center of each rectangle. For each bun, fold the long sides of dough over the spam, closing it like a book. Pinch the seam together. The ends of spam should peek out a little. Flip the spam bun and place on the baking sheet, seam side down. Repeat with the remaining dough.

Lightly cover the buns with a dish towel or plastic wrap. Let proof for about 25 – 30 minutes or until you see that they are visibly puffy.

About 15 minutes into the second rise, preheat the oven to 350 degrees F. This ensures the oven is hot and the buns don’t overproof (which would cause the buns to flatten during the bake).

When the buns have completed their second rise, brush the tops with the beaten egg and sprinkle with furikake. Bake for 35 – 40 minutes or until the tops are golden brown. Cool on a wire rack.