Sambal Dried Prawns Bun [Sponge Method]

This is actually a plain loaf bread recipe from Kitchen Corner which I have tried and found it very good.  I used it to make buns, it is also very good with good texture.  The buns remains soft for 2-3 days.  
I used some of the sambal dried prawns [see recipe] which I cooked earlier as filling for these buns.  Really yummy! Makes 12 buns.

This bun has less fillings, stingy.. lol

Ingredients - Sponge Dough

220 gm bread flour

3/4 tsp instant yeast dissolve in 130 ml water

• Add flour into the yeast mixture and mix into a sticky dough. Cover with a clean kitchen towel and leave for 1-2 hours or till it becomes about 2-3 times in size.  [Usually, I will mix ingredients in an airtight container, leave it to proof for 30 minutes in room temperature, then cover the container and kept in the fridge until later use.  Thaw to room temperature before mixing with bread dough ingredients].

Ingredients - Bread Dough

60 gm bread flour
1/2 tbsp milk powder

1/2 tsp salt

1 tbsp sugar

40 ml water

1 tbsp butter

1. Mix bread dough ingredients with sponge dough in a mixer with dough hook.  Knead on medium speed for about 5-10 minutes till soft then add in butter.  Continue to knead for another 10 minutes till dough is soft, smooth and elastic. Cover and leave to rest for 15 minutes or until double in size.
2. Punch down dough.  Divide dough into 12 equal portions.
3. Shape into balls, then roll on a floured board into circle.  Add the sambal fillings, pinch the seam to seal the edges and shape into round buns or any shape preferred.  Place the seam side down on paper casing or parchment paper. 
4. Leave to rise for 30 - 40 minutes.  Brush with beaten egg or milk and sprinkle with some sesame seeds.
5. Bake in preheated oven at 200 degrees C for 15-20 minutes.  Remove to cool on rack immediately.