Anyway, my first try failed spectacularly as I was lazy and bought the Tesco crusty bread mix. My bread rolls turned out crusty and hard like rock buns! After poring through more websites, I finally found a great one that had many workable recipes and better still, was written by a fellow Singaporean.
Sweet bun recipe: makes 9 buns
Source: Happy Home Baking
150g bread flour
150g cake flour
5g active dry yeast
3g salt
125 ml milk
1 egg
60g caster sugar
50g butter
1 egg beaten for glazing
- Mix all dry ingredients in mixing bowl. Add the milk, egg and butter. Mix well into dough.
- Knead dough in bowl till the gluten is fully developed. It takes about 25 min by hand, and dough remains very sticky throughout kneading.
Tip: to know if dough has been kneaded enough, test to see if dough can be stretched till tissue-thin. Don't be tempted to add more flour to make the dough less sticky!
- Cover kneaded dough with cling film to seal in the moisture. Let the dough proof till it is double in size. (takes about an hour at 30 deg C) Press finger into dough and withdraw to check, finger compression mark should remain and not spring back.
- Take out dough, punch out the gas produced and let the dough rest for about 15 min at room temperature.
- Divide the dough into 60g portions. Shape and add fillings. Let dough proof again for 15 min or double in size.
- Glaze the top of the bread rolls with beaten egg.
- Bake for about 15 min in a preheated oven at 190 deg C.
