Friday, 2 May 2014

40 Minute Bread Rolls

There was a lot of buzz over this 40 mins bread rolls.  Initially I wanted to jump into it too but I held back when VR show me her effort.  Hers was not as fluffy as it should be.  We think it is under kneading.  

I just couldn't shake it off as I see more people attempting it with good result.  The curiousity in me just need to nail it.

With a box of yam paste in the freezer and some leftover char siew fillings, I think making buns will be the fastest to clear all these.


It takes longer than 10 mins to bake to a nice golden brown.  Not too sure whether because I used mik as egg wash.

I do not experience strong yeast taste, perhaps it is because my bread has fillings.  Overall the texture is soft and stay soft even the next day.  



This recipe is definitely a keeper.




Verdict: I took longer than 40 mins not because I have problem with the dough but rather I was taking my time to wrap the fillings.  


Thanks for sharing.

Adapted :Adapted from YourHomeBasedMom
Yield 12 buns

What you need:

260g warm water 
70g melted butter
16g active dry yeast (or instant yeast)
60g sugar
6g salt
1 egg
476g bread flour
1 tbsp milk powder

Fillings: Char Siew and Orr Nee

Method:

Heat oven to 180ºC

In your mixer bowl, mix water, oil, yeast and sugar and allow it to rest for 15 minutes. 

Knead with hook until well incorporated and dough is soft and smooth. (Just a few minutes).  No window pane test required.  If your dough is too wet, add a little more flour and knead a few times.

Form dough into 12 balls and then place in a greased 9 x 13" pan and allow to rest for 10 minutes. 

Using your dough hook, mix in the salt, egg, milk powder and flour.

Glaze with egg wash/melted butter/milk

Remove from pan to cool on rack.

Bake for 10 minutes or until golden brown.





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