I don't know about you, but bread baking gives me this indescribable satisfaction. I find immense "syok-ness" (satisfaction) punching down my dough after its first round of proofing.
I then get all excited and happy to see my bread well-proofed and ready to be popped into the oven, but even more so when it comes fresh out of the oven smelling so, so good!
I usually use the tangzhong method for bread making as it never fails me. I was a little skeptical when I stumbled across this easy butter buns recipe on Christine's Recipes one Sunday afternoon, but decided to give it a go anyways since I have all the ingredients in my pantry.
I'm extremely glad that I did, because this recipe turned out beautifully, with very little effort. I will definitely be making this again, and highly recommend it for bread-lovers.
Easy Butter Buns
Recipe by Christine's Recipes
- 250g bread flour
- 25g cake flour
- 5g instant dry yeast
- 15g milk powder
- 40g caster sugar
- 1/2 tsp salt
- 100ml water, about 36°C
- 80ml milk, about 36°C
- 40g butter, softened at room temperature
- whisked egg, for egg wash (I replaced with milk wash)
- Prepare and grease an 8-inch round baking tin.
- Mix all ingredients (except butter) in a bread maker or knead by hand. When all the ingredients come together, knead in butter until the dough passes the thin membrane test.
- Roll it into a ball. Place into a lightly greased bowl, cover with plastic wrap. Let it proof until dough doubled in size, which takes about an hour.
- Transfer to a clean floured surface. Deflate and divide the dough into 8 equal portions. Knead each into a round, ball shape. Place them evenly in a lightly greased baking tin (shown in picture below). Cover with plastic wrap and let it proof until doubled in size, which takes approximately 1 to 1½ hours.
- About 5 to 10 minutes towards the end of proofing time, preheat oven to 170°C. Egg wash the dough portions. Bake in preheated oven for about 20 to 25 minutes.
- Remove the buns from the oven and let it stand for 2 to 3 minutes. Turn them out from the tin onto a wire rack, and they're ready to be served.
The leftovers can be kept in an air-tight plastic bag or container, at room temperature.