Nuffnang Ads

Followers

Friday, September 12, 2014

Alex Goh's Butter Rolls

 
Heard so much about Alex Goh's recipes.   Seen this lovely butter rolls posted by Lena of Frozen Wings that looks quite simple. With Lena's tips and advices, I baked these rolls when my hubby says he would like to have Western breakfast.
It turned out that we had these rolls  for dinner since they were freshly baked.
I can't understand why the dough has to be chilled in the freezer for 30 minutes after resting at room temperature for 15 minutes.  Lena has highlighted it ain't easy to shape the rolls.   Baring that in mind, I decided to divide the dough into 2 equal portions, then roll each portion into  rectangular shape.  I cut it slantwise [slender triangle shape] then flatten each piece before rolling up from the wide end into a croissant shape. I find this way easier than shaping each portion into a cone shape before rolling up.
 
 
 
 
 
 
Verdict - very nice bun recipe.  Soft, fluffy and moist.

Recipe Source - The World of Bread by Alex Goh, adapted from Lena [Frozen Wings ]
Ingredients A
300 gm bread flour
1 tsp instant yeast
35 gm sugar
1/2 tsp salt
1 tsp milk powder [optional]
Ingredients B
1 egg, lightly beaten [1/2 for the dough and 1/2 for egg wash]
120 ml cold milk 
50 ml cold water
30 gm butter 

  1. Mix the bread flour, yeast, sugar, salt, milk powder in a mixer bowl. Using low speed on the mixer, then add in half of the beaten egg, cold milk and cold water to form a dough. 
  2. Add in the butter and knead to form a smooth dough [about 10 minutes]. Let it rest for 15 minutes. 
  3. Divide the dough into 40 gm pieces and shape them into balls [instead of this step, I shape the dough into a ball, place in a container]. Then put it in the freezer for 30 minutes to become firm. 
  4. Shape into cone shape, then flatten the cone shape dough. Roll them up from the wider ends. I skip the step, instead I divide the dough into 2 equal portions. Then roll the portion into a rectangular shape, cut slantwise into a triangular shape for each piece. 
  5. Flatten each piece and roll them up from the wider ends and pinch the tappering end to seal. 
  6. Transfer them onto the baking tray and let it prove for 50 minutes. 
  7. Brush with egg wash [remaining half egg plus a little water]. 
  8. Bake at 190 degrees C for about 10-12 minutes or until golden brown. Remove to cool on wire rack.
    I'm submitting this post to My Treasured Recipes 2 - Dough Starter Bread [Aug-Sept 2014]  Event hosted by Miss B of  Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery

    22 comments:

    Betty said...

    Hi Kimmy

    Nice buns. Am just browsing for one good recipes and yours came in time. Will try it out. Thanks.

    Jeannie Tay said...

    Wow! Looks really soft and fluffy, I want to try too!

    Victoria Bakes said...

    these are so nicely fluffed up... makes me wanna press it ^^

    Veronica Ng said...

    Very soft and fluffy buns. And very beautifully shaped, Kimmy. Have a lovely weekend.

    Delphine said...

    Hi Kimmy,

    Lovely buns with a cup of coffee, would like to confirm for your all your lovely cottony cake that only required to line the base, I would like to know should I grease with the base before lining and the sides as well. TQ.

    Kimmy said...

    Hi Betty, do give this a try. Make them bigger and stuff it with tuna or any fillings, it's good.

    Kimmy said...

    Hi Jeannie, eat them warm, it's great.

    Kimmy said...

    Hi Victoria, very 'sayang' to press it but never mind, it will spring back. Nice.

    Kimmy said...

    Hi Veronica, you too have a good weekend.

    Kimmy said...

    Hi Delpine, just greased the sides slightly with corn oil. For the base, line it with parchment paper will do.

    Miss B @ Everybody Eats Well in Flanders said...

    Hi Kimmy,
    Very nice fluffy rolls. I like Alex Goh's bread creations, I have done quite a number of them, but never tried this recipe b4, thanks for sharing.
    Btw, since you are doing dough starter breads, you may like to link up to my dough starter bread event. Hope to see your entry there. :)http://everybodyeatswell.blogspot.be/2014/08/my-treasured-recipes-2-dough-starter.html

    Delphine said...

    Hi Kimmy,

    Noted & Thank you so much for your kind reply.

    Cheryl - Bakingtaitai said...

    Love your croissant shaped buns, looks so fluffy and good!

    Kimmy said...

    Hi Miss B, I have bookmarked your post on all Alex Goh's recipes to try. Thanks for the invite, I'll do.

    Kimmy said...

    Hi Cheryl, it's quite fun making buns into this shape. Reminds me of the Taiwanese 'Niu Jiao Jian' that comes in various flavours available at San Xia.

    Kimmy said...

    Hi Cheryl, it's quite fun making buns into this shape. Reminds me of the Taiwanese 'Niu Jiao Jian' that comes in various flavours available at San Xia.

    Jozelyn Ng said...

    Hi, Kimmy, your butter rolls looks so delicious and thanks for sharing your tips of cutting it into a triangle before rolling it. I always have problem when I wanna make this roll shape...haha!

    Phong Hong said...

    Kimmy, you are really good with buns!

    Kimmy said...

    Hi Phong Hong, consider myself lucky. This one turned out well. Basic tip, must ensure the dough is smooth and elastic [window pane stage].

    Kimmy said...

    Hi Jozelyn, this is the easier way and we can make sure the size is the same.

    lena said...

    hi kimmy, you are smart. Your way of shaping the buns is definately easier than rolling them individually!

    Kimmy said...

    Hi Lena, I must thank you for highlighting this point on shaping the buns otherwise I will just follow your method and hate making these rolls hehehe!

    Nuffnang Ads

    Blog Archive