I am overjoyed with my first beautiful achievement in 2009!! My first sweet buns!!
I adapted the recipe from hhb's blog.. which was linked to this web ; as there is a statement from step 1 saying that "Remember separate the yeast from salt and sugar to avoid the dehydration" ... i thought for quite awhile of how to get it done. And finally decided to mix the sugar, salt together with butter & egg first before adding on the dry ingredients.. and also hand-kneaded the dough instead of using the electric mixer.. hee it was a great success!! hubby has swept off half the buns within minutes! and started to give me all sorts of ideas.. to add on cheese, sausages, ham, cranberries, red bean, chocolate etc in my future attempts...which i will certainly try them out with the milk loaf recipe =D
Here are the photos & recipe!
Ingredients:
(makes into 20 buns that fit exactly onto a 20 inch round tray)
150g bread flour
150g cake flour
5g instant yeast (1 and 1/4 teaspoon)
3g salt (1/2 heap teaspoon)
60g caster sugar
50g butter
125g milk (used HL milk)
1 egg (lightly beaten)
(1 egg, beaten for glazing & some olive oil for mixing bowl & baking tray)
Method:
1. Cream together sugar, salt and butter using a large metal spoon.
2. Add in the lightly beaten egg and mix well.
3. Then add the flour, yeast and followed by milk.
4. Stir the mixture by hand until dough forms a ball and remove from mixing bowl
5. Knead by hand until gluten is fully developed and the dough is elastic, smooth, non-sticky and can be stretch into a thin layer without tearing easily (it took me 30mins)
First Proofing
6. Place the silky and supple dough onto a glass or ceramic mixing bowl (i have lightly coated the bowl with olive oil) Cover with plastic wrap, topped with a damp towel to retain moisture and allow the dough to ferment until double in bulk (it took me an hr)
2nd Proofing
7. Take out the dough and press out the gas produced during the proof. Let it rest for about 15 minutes. Roll out the dough to a thickness of 2cm. Divide the dough into small pieces. Try to divide the dough as even as possible, so that the bread won't come out some part burnt while other part are not even cooked.
Final Proofing
8. Arrange them in your baking tray (lightly coated with olive oil), let it rest again for about 15 mins (be sure to cover with plastic wrap, topped with damp towel as well)
9. Brush the top with whole egg mixture
10. Preheat an oven to 190C. Bake for about 15 mins. If desired, dip the bread with maple syrup, condensed milk, or chocolate sauce, or simply just with milk. (for me, i ate it with strawberries! hee)
final round of proofing!
Its almost done!!!
Removed the 'Mask' !
Removed the 'Mask' ! 
Glazed with egg mixture
Removed from the oven!
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