Add all the ingredients except for the yeast to the bread maker case, and the yeast in the yeast compartment. Use the bread maker to make the dough up to the first rise.
Once the quick rise has finished, divide the dough into 8, cover with wrap or a wet cloth, and let sit for 10 minutes.
Stretch out the dough in a long shape and spread out the anko, leaving 1 cm on each side.
Fold in the anko dough three times.
Place the seam facing down and stretch it out.
Use a scraper to make 2 slits in the dough.
Stretch and twist.
Roll them up and lay the rolls seam side down.
Let rise a second time at 40 for 13 minutes. Once the second rise has finished, preheat the oven at 190. While waiting for the oven to heat, leave the bread on the table to continue rising.
Apply the egg coating.
Bake in the oven at 190 for 13 minutes.