I made half of the recipe, and I reduce the kneading timing to 4 minutes. I don't have the wrinkles part, but because it's so so hard to shape it into a smooth balls, I just leave it like that and baked.That's why I don't have a smooth buns.
Why I made those buns??First, when I saw it for the first time in Wendy's blog, those buns reminds me the bun that I had from the airline, ya we love those buns,with lots of butter on it.
Second, I still have leftover buttermilk from the Red Velvet Cupcakes , don't waste it.
The taste, I didn't get what I expected, but still taste good.
Recipe from Wendy's .
500 gm all purpose flour
200 gm fresh milk/full cream milk
60 gm butter
50 gm sugar
8 gm salt
10 gm instant yeast
1 small egg beaten
Some poppy seeds for sprinkling
Put everything together and knead until you form a dough.
Continue to knead on low speed for 8 minutes.
A slacky and slightly sticky dough will form.
Let it proof(covered) until double, about 1.5 hours.It will turn tacky.
Divide into 50 gm balls of dough.
Roll the dough into balls and place on a line or grease pan.
Proof (covered) , until dough balls double up again.
Preheat oven to 180C.
Brush top of dough with beaten egg and sprinkle some poppy seeds.
Bake for 15 minutes or until golden brown.