- 250 gm bread flour
- 25 gm cake flour( I replaced by all purpose flour )
- 5 gm instant dry yeast
- 15 gm milk powder
- 40 gm caster sugar
- 1/2 tsp salt
- 100 ml water, about 36C/97F
- 80 ml milk, about 36C/97F
- 40 gm butter, softened at room temperature
- whisked egg, for egg wash
- Prep time: 30 mins
- Cook time: 20 mins
- Yield: 8 buns (Prepare an 8-inch round baking tin)
- Mix all ingredients (except butter) in a breadmaker or knead by hand. I used my stand mixer this time. When all the ingredients come together.Roll it into a ball. Place into a lightly greased bowl, cover with plastic wrap. Let it proof untill it's doubled in size, about 1 hour.
- Transfer to a clean floured surface. Deflate and divide the dough into 8 equal portions. Knead each into a ball shape. Place them evenly in a lightly greased baking tin (shown as above picture). Cover with plastic wrap and let it proof until doubled in size, crowded together, almost reaching the rim, about 1 to 1½ hours.
- About 5 to 10 minutes towards the end of proofing time, preheat oven to 170C/ 335F. 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.
- Serve warm with butter if you like. The leftovers can be kept in an air-tight plastic bag or container, at room temperature.
The texture of these butter buns is wonderfully soft and fluffy. The leftovers can be kept soft overnight. Just reheat them with your oven and they taste like those fresh from oven.