Butter Sugar Rolls

Yield: 10 Rolls

Ingredients

Butter Sugar Topping

150 g Unsalted Butter

75 g White Sugar

Buns

300 g Bread Flour

21 g White Sugar

6 g Salt

12 g Skim Milk Powder

5 g Semi-dry Yeast (for rich dough)

160 g Water

36 g Whole Eggs

15 g Butter

Instructions

Butter Sugar Filling

1. Mix softened butter and sugar together to form a paste.

2. Fill mixture into a piping bag.

Buns

1. Put all ingredients except for the butter into the mixer.

2. Knead for 5 min at a slow speed and for 7 min on medium speed.

3. Add the butter and finish the kneading until the butter is completely incorporated.

4. Bulk ferment for 50 min.

5. Flatten dough and divide dough into 50 g rounds and bench rest for 15 min.

6. Shape dough into mini loafs.

7. Proof at 27 °C for 1 hour.

8. Preheat oven at 180 °C.

9. After proofing, slit/score the tops of the proofed loaves and pipe the butter sugar filling on top.

10. Bake at 180 °C for 15 min.
    

Adapted from: at-Sunrice