Sharing of recipes I'd learned and made from books and bloggers


Butter Cheese Buns

The difficulty of these buns is, seal the filling, must seal it properly, otherwise, the filling will ooze out.For this recipe I used block cheddar cheese.This recipe from Bread Magic Chef Alan Ooi.


330 gm high protein flour
1/2 tsp salt
11/2 tbsp milk powder
60 gm caster sugar
10 gm instant yeast
1 egg…grade A

120 ml water

40 gm butter


Combine ingredient (A) together in a mixer.
Give it a slight blend before adding in ingredient (B) and (C).
Beat combined ingredients to form a dough.
Add in (D),and beat until the dough has a smooth surface.
Check whether the dough is fully developed by stretching a small piece of dough with your fingers.If the dough can be stretched into a thin layer without tearing, it is ready.But, if it does not stretch well, beat the dough further till it passes the next stretch test.Be careful, not to over beat.
Remove dough and leave it in a floured big bowl, cover with cling film and let it prove for 30-40 minutes till double it size.See here for how I prove my  dough.
For filling:
100 gm butter, diced
6 slices cheddar cheese, diced small

For topping :
1 egg, slightly beaten
6 slices of cheddar cheese, diced small

Scale dough into 60 gm portions( I did 30 gm). 
Flatten dough portions, wrap some filling. Seal edges and place them on a greased baking tray.
Proof the buns for 45 minutes in a warm place till double it size.
Brush surface with beaten egg and place some dice cheese on top.
Bake in preheated oven at 180C for 12-15 minutes, till golden and cheese has melted.
Remove and cool on wire rack.

Buttery Dinner Rolls

These buns are really really hard to shape. It’s very sticky.
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 plain yogurt ( I used buttermilk)
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.