With some spicy chicken serunding [floss] left, I used it as filling for this soft, moist and fluffy rolls. The texture was lovely and tasted good. This bun recipe is a keeper. If eating buns the next day, just warm them up in a small oven toaster before serving.
Ingredients for Bun Dough
[makes 16 pieces]
400 gm bread flour
100 gm plain flour
1 tsp curry powder [I omit]
50 gm castor sugar
1 tsp salt
3 tsp yeast
240-250 ml water or milk
60 gm butter
Filling - spicy chicken floss [you can use any fillings or fried minced meat]
- Place all the dry dough ingredients in a mixing bowl of an electric mixer. Mix well and add in the egg. Knead from low speed and gradually add in the water or milk. Continue kneading until a soft dough is formed [this takes about 5-10 minutes].
- Add in butter and continue to knead from low to medium high speed. Knead until dough is soft, smooth and elastic [window pane stage]. This takes about 10 minutes. The dough should be stretchable and doesn't stick to the fingers when touch.
- Shape into a round ball. Cover to proof for 20-25 minutes or double in size.
- Punch down dough, divide into 2 equal portion. Rest for 5 minutes.
- Sprinkle some flour on work surface. Take one portion of the dough, roll into a flat rectangle of about size 7" x 15". Spread filling evenly over rolled dough. Roll up from the long side towards the centre from the bottom and roll down from top towards the centre so that both meets in the centre of the rectangle. Seal the edges to form a log.
- Cut into 8 equal pieces. Invert each piece and place on a baking tray lined with parchment paper. Do the same for the other piece of dough.
- Leave to proof in an unheated oven for 45 minutes or until double in size.
- Brush with egg or milk glaze and bake in preheated oven at 200 degrees C for 12-15 minutes.
- Remove to cool on wire rack.