Source: From one of my favourite food blog, Rasa Malaysia
Three style buns using same recipe
Ingredients:
200g bread flour (I use all purpose flour)
1 tbsp yeast
10g sugar
3 g salt
15g unsalted butter, room temperature
1 egg plus
120g milk (either fresh milk or whole milk)
10 pieces cocktails sausages
A little egg for eggwash
Method (using Thermomix):
- Put yeast, sugar, salt in TM bowl and combine using speed 4 for 10 seconds.
- Pour the egg and milk into the TM bowl. Mix at speed 4 for 20 seconds.
- Put the the flour into the bowl and combine all the ingredients using speed 4 for 10 seconds.
- Then, knead for 2 minutes. Add more flour if dough is still sticky.
- When the dough becomes elastic, add the butter and knead for another 2 minutes.
- Once the texture of the dough turns soft, smooth and is stretchable, it is ready.
- Remove the dough from the TM bowl, put it into a lightly buttered bowl and cover. Let the dough rise until it is double the original size. This may take 1-1.5 hour depending on the room temperature.
- Deflate the dough by punching out the air.
- Cut the dough into 10 pieces, roll into a ball, cover and let them prove for another 30 minutes.
- Use a rolling pin to roll the dough into long cylinders. Roll to enclose the sausage, with the end of the dough facing down.
- Place the rolls on a greased baking tray. Cover the rolls and let it sit for another 20 minutes. The dough should rise some more. Brush lightly with some egg wash. Preheat the oven to 200°C and bake for about 15 minutes or until the rolls turn light brown.
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- Dough after 15 minutes
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- Dough after 1 hour….can you see that the size has almost doubled?
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- Before going into the oven. Don’t worry if your dinner rolls is not the perfect round shape here.
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- After baking….see how “round” the rolls are now?
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- Walah! I made different shapes of buns using the same recipe. Some were eaten before I could take pictures
Note : I also tried out Food4Tots‘ alternative way to wrap the sausages and love how unique they look.
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