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| Butter Buns |
Ingredients:
- 250 gm bread flour
- 25 gm cake flour
- 5 gm instant dry yeast
- 15 gm milk powder
- 40 gm caster sugar
- 1/2 tsp salt
- 100 ml water, about 36C/97F
- 80 ml milk, about 36C/97F
- 40 gm butter, softened at room temperature
- whisked egg, for egg wash
Method:
- Mix all ingredients (except butter) in a breadmaker or knead by hand. I used my stand mixer this time. When all the ingredients come together, knead in butter until the dough passes the thin membrane test. (The dough could be stretched to a thin membrane, as shown in the above picture). Roll it into a ball. Place into a lightly greased bowl, cover with plastic wrap. Let it proof untill it's doubled in size, about 1 hour.
- Transfer to a clean floured surface. Deflate and divide the dough into 8 equal portions. Knead each into a ball shape. Place them evenly in a lightly greased baking tin (shown as above picture). Cover with plastic wrap and let it proof until doubled in size, crowded together, almost reaching the rim, about 1 to 1½ hours.
- About 5 to 10 minutes towards the end of proofing time, preheat oven to 170C/ 335F. Egg wash the dough portions. Bake in preheated oven for about 20 to 25 minutes. Remove the buns from the oven and let it stand for 2 to 3 minutes. Turn them out from the tin onto a wire rack. Serve warm with butter if you like. The leftovers can be kept in an air-tight plastic bag or container, at room temperature.
