|245g ROGERS ALL-PURPOSE FLOUR
|1 large egg
|25g evaporated milk
|All of the pre-ferment dough
|105g ROGERS ALL-PURPOSE FLOUR
|20g milk powder
|10g evaporated milk
|Optional fillings of your choice
These milk buns make an easy breakfast, just simply reheat without the need to put additional fillings inside. Thanks to @Tavia.Bakes!
|Pre-Ferment Dough: Mix all ingredients together until the dough has no visible lumps. Proof for about 50 mins. Do the finger poke test and if the dough doesn’t bounce back, your pre-ferment dough is ready to go.
|Combine all ingredients except for butter and knead using a mixer until dough pulls away from mixing bowl.
|Add in the softened butter until dough is well combined.
|Ferment for another 50mins.
|After your dough is ready, divide into smaller portions of dough (20 x 35g dough portions).
|Let it rest for 30 mins, and then shape your bread into croissant rolls, or fill with fillings of your choice.
|Let it proof for about 90 mins or until dough buns have doubled in size.
|Baking at 350F for 15-18 minutes if you’re doing single buns, 25-30 mins if you placed your buns together in a small tin together.