SERUNDING BREAD ROLLS

These Chicken Serunding [Spicy Chicken Floss] bread rolls are made using Cinnamon Bread Roll dough recipe.

The rolls are soft, cottony and good with the spicy chicken floss fillings. The chicken floss were given by my sister’s Muslim colleague during Hari Raya which means I only baked buns with the filling once a year... I have used various baked buns' recipes and so far all have turned out good.

The bread dough is soft, smooth and pliable, not sticky to touch and easy to handle and shape after resting.

These rolls can be steamed before serving later if you are not eating them within a day or two.

Ingredients
100 gm Chicken Serunding [Spicy Chicken Floss]
Some toasted sesame seeds
Ingredients for Bread Dough
[makes 12 Rolls]
250 gm bread flour
50 gm plain flour
1 tbsp milk powder
30 gm castor sugar
½ tsp salt
1 ½ tsp instant yeast
1 small egg – lightly beaten [reserve a little for brushing]
140 – 150 ml cold water
30 gm butter

1. Mix and knead all the dough ingredients [except butter] into a soft dough. Add in butter and continue to knead until soft, smooth and elastic.
2. Dust your hands with extra plain flour and shape dough into a ball. Leave in the mixing bowl, cover to rest until double in size [about 20-30 minutes].
3. Punch down dough, divide into 2 equal portions [about 260 gm each]. 
4. Roll out dough into a rectangle. Spread floss evenly on top of the dough. Roll up the dough into a log. Seal the edges well. Cut the log into 6 equal portions and put them on a lined baking tray. Brush with egg glaze and sprinkle toasted sesame seeds.  Do the same for the remaining portion.  You can invert the cut dough, too.
5. Proof till double in size [about 30 minutes] and bake in a preheated oven [middle rack] at 180 degrees C for 20 minutes or golden brown.
6. Remove and leave to cool on wire rack.  Brush baked rolls with some melted butter if preferred.
   
   
   
   
   
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8. See Other Post on Chicken Serunding Buns