proof for 1/2 hour in a warm place..

Interestingly, this is another wonderful recipe for bread buns. The texture turns out light and soft. I would like to share this with you and hope you will give it a try. Good for morning breakfast and an afternoon tea. Pretty much the same as my other bread recipes where you can fill anything you want from savory to jams or butter spreads. However, I would like to try adding some milk powder into this recipe the next time!

Ingredients(20 rolls)

• 500g bread flour
• 1 1/2 tsp instant yeast
• 100g castor sugar,
• 1 tsp salt
• 270ml water,
• 50g soften butter

Method

1. Combine bread flour, yeast, sugar, salt into a mixing bowl and mix well. Slowly pour in water. Use a mixer with dough hook at slow speed to knead the dough till gluten is formed( windowpane texture )
2. Add in butter and knead till well combined.
3. Remove dough from the mixing bowl, shape into a smooth ball and put into a greased bowl. Cover with wet cloth. Leave aside to proof till double in size( 1 hour ).
4. Punch down the risen dough and knead about 3-4 minutes till smooth. Let it rest for 15 minutes. The dough is now ready to shape.
5. Divide into 20 equal portions(50g) and roll into balls.
6. Flatten each ball into your desired shape for the fillings you chose. I use luncheon meat in this recipe. Shape the ball into rectangle shape and lay the luncheon meat piece in the centre and seal both sides in wrapping form.
7. Leave to proof for another 30 minutes or double in size. Brush with egg wash and bake in a pre-heated oven for 10-15 minutes or until golden brown. Remove and leave to cool. Voila! Happy Days!