Prep Time
50-90 minBake Time
15-20 minReady in
2 hrsRating
/rating_off.png "1 Star")
Loading...| 245g ROGERS ALL-PURPOSE FLOUR | |
| 5g yeast | |
| 1 large egg | |
| 25g evaporated milk | |
| 25g milk | |
| 45g water |
| All of the pre-ferment dough | |
| 105g ROGERS ALL-PURPOSE FLOUR | |
| 75g sugar | |
| 5g salt | |
| 20g milk powder | |
| 10g evaporated milk | |
| 20g water | |
| 55g butter | |
| 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!
| 1. | 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. |
| 2. | Combine all ingredients except for butter and knead using a mixer until dough pulls away from mixing bowl. |
| 3. | Add in the softened butter until dough is well combined. |
| 4. | Ferment for another 50mins. |
| 5. | After your dough is ready, divide into smaller portions of dough (20 x 35g dough portions). |
| 6. | Let it rest for 30 mins, and then shape your bread into croissant rolls, or fill with fillings of your choice. |
| 7. | Let it proof for about 90 mins or until dough buns have doubled in size. |
| 8. | 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. |
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