kenwee: 2020-06-07

Sunday, June 7, 2020

Recipe: Easy Soft and Fluffy Milk or Butter Buns and Loaves

Updated 7 Jun 20

Assorted Butter Buns *rolled like Vietnamese bread (go flexible!) and after egg wash, 4 with mixture of 15g melted butter + 5g sugar + 1/4 tsp salt + 1 clove minced garlic + some minced parsley. And 2 with additional cheese topping. 2 with cheese and ham. 1 with cheese and sugar. 1 with sugar. (Baking time: 19 min, middle rack)

Updated 27 May 20

Hot Dog 'Milk Buns' *Flatten dough ball and pinch half of the edges. Roll it up. Roll and stretch it to +/-20". Wrap it on halved hot dog. (Baking time: 15 min, middle rack)

Updated 26 May 20

Garlic Shallot 'Butter Buns' *after egg wash, cut a cross then pipe with mixture of 30g softened butter + 10g icing sugar + 1/2 tsp salt + 2 clove minced garlic + 5g thinly sliced shallot (with salt, shallot will dribble liquid, add it just before piping).

Updated 15 May 20

Milk Buns: 7 with ham, 5 with cinnamon sugar, 4 plain.

9 May 20

Butter Buns

This is an easy recipe. If I can bake it, you sure can! Both the Butter and Milk Buns share the same ingredients, but less butter in Milk Buns.

The dough can be shaped into buns, rolls or loaves. I do want to try spreading some jam or sprinkle some cinnamon sugar the next round. I guess, adding in small pieces of ham or bacon will make a good savory rolls too... what do you think?

Recipe from https://youtu.be/-B6dUQ8dEi0 . Thanks dear!

For my reference:

Ingredients for Butter Buns*for Milk Buns, reduce butter to 75g:

460g plain flour (Mine with 10.9% protein. May mix in some bread flour too, for different texture)
65g sugar
1 tsp salt
2 tsp instant dried yeast (Autumn: 1/4 tsp, winter: 1/2 tsp *resting overnight in the oven)
240g milk, room temperature
110g unsalted cold/softened butter *75g for Milk Buns/Loaves
1 medium egg (used 38g, weigh 45g shell on)

Other ingredients:

1 tbsp vegetable oil
Egg wash, lightly whisk 1 egg + 1 tbsp milk *2 tbsp for lighter wash

Method (for stand mixer with instant yeast)

Into a mixing bow, add 30g butter and all other ingredients. Mix to combine.
Knead 5 minutes. Add 45g butter. Knead another 5 minutes. Add another 35g butter. Knead another 5-10 minutes.
Form the dough into a ball.
Add 1 tbsp of oil into the mixing bowl. Coat dough ball with oil.
Cover, rest till double (about 1 hour).
Place the dough on a work surface. Roughly shape to square and divide to 16 approximate pieces.
Shape dough pieces (Join the 4 edges. Stretch sides to the bottom, pinch to join. Repeat covering all sides. Turn around, stretch and pinch till all sides are smooth. Pinched side down, roll to round the ball).
Arrange all balls on 8.5×8.5 square pan *used 9" round non stick pan.
Cover. Rest 30-60 minutes till double.
Apply a thin coat of egg wash.
Bake in a preheated oven at 180°C for 22-25 minutes *baked mine on the lower rack, just below middle.
Remove from oven. While it is hot, brush butter over the buns *for milk buns, omit this!

Notes:

On cooler days, you may rest the dough in the oven, including overnight dough *oven preheated to 38C then Off (optimal yeast growth: 38C, yeast dies: 60C). Otherwise, just let it rise slowly on room temperature.

Into a mixing bow, add 30g butter and all other ingredients. Mix to combine. Knead 5 minutes. Add 45g butter. Knead another 5 minutes. Add another 35g butter. Knead another 5-10 minutes.