Since there are possibilities of misunderstanding, I shall call these special buns as “Sarawak Style Butter Buns”. I have been eyeing on this 40 minutes bread rolls recipes from Ms Diana Gale of Domestic Goddess Wannabe. Stirred until well mixed. Mandy, I will think that the second method is an easier method and outcome is not much difference. Sprinkle 1/4 teaspoon cinnamon mixture and 1 tablespoon raisins over half of each biscuit. Prepare some and put it in the fridge. The next morning, remove the Set aside for later use. Butter Buns – Normal buttery buns with no filling. In addition, they are also different from the so called “butter buns” whereby a butter cube is wrapped by the dough and when baked, the butter melts into the bread. Take out from the oven and transfer to a rack for cooling. Add the buttermilk to the bowl of your stand mixer fitted with the dough hook attachment (or in a large mixing bowl if you're going to make by hand). Combine the flour, salt and baking soda. It shall also not to be confused with the Hong Kong cocktail buns where the fillings are shredded coconuts and butters. In this post, no tangzhong was used. Melt the butter in the microwavable bowl (1 minute). Set the oven to temperature 190 degree Celsius. Taking a bite resembles having a piece of bread spreads with butter and sugar.. History of this unique bun have yet to be traced and this will be my second post on this fillings. Hope you take a move in trying out this new recipe. I get the urge to start baking with yeast in August. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Satisfied to “eat” your own “hardwork”! Sarawak is located in the island of Borneo. For the butter fillings, you can add 1-2 tablespoons of milk powder to the flour. All timings are for references. Rest of the Buns were perfect. Continue to stir until it resembles some types of glue or when the mixtures start to dissociate itself from the wall of the bowl. The nearest that I have came across is butter milk buns where milk powder is used used instead of pure butter. Wrap the dough around the butter filling ball as, Let it proof for another 30 minutes or when balls. It is sweet and buttery in flavour. Therefore,  I have taken extra care when baking my buns. From the ease of making them to their wonderful fluffy texture and flavor, these buttermilk yeast rolls are going to be your newest obsession. In this post, the bread dough is another recipe prepared using Tangzhong. The uniqueness of this bun is its filling. Just a matter of practice for experience kitchen expertise like you. This is a rather simple basic bun of which I am yet to trace the history. I like to make 24 dinner rolls and 6 sandwich rolls with this dough. The nearest that I have came across is butter milk buns where milk powder is used used instead of pure butter. Thanks. This should be about 30-45 minutes depending on the day’s temperature. Though unconfirmed, however, The Sarawak Style butter buns have a nice buttery fragrance and taken a bit resembles taking a teaspoon of butter and sugar in the mouth…, GUAISHUSHU RECIPE INDEX (4 December 2013), “40 Minutes Bread Roll” with Sarawak Butter Bun’s Filling (四十分钟快速面包和特有牛油馅). Put  in the oven and bake at 10-15 minutes. This is the Sarawak style of butter buns.A very fragrant butter buns.I would have use tangzhong for the buns,but since I want to rush,I just use the basic dough to make instead and it … Though unconfirmed, however, The Sarawak Style butter buns have a nice buttery fragrance and taken a bit resembles taking a teaspoon of butter and sugar in the mouth…, (updated as at 8 June 2014)  here and you can follow me at, FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP, If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers, This error message is only visible to WordPress admins, 3.6 – Interesting Cooking Ingredients Series, 4.9 – South Asia (India, Pakistan, Sri Lanka, Banglade), 9.1.5 – Plant Survival and Inspiration Series, 9.1.6 – Plants Around My Neighborhood and In Singapore, 9.7 – Things I Just Discovered In Singapore Series, A Trendy Mooncake Festival Snack Dan Huang Su AKA Salted Egg Yolk Flaky Pastry or 蛋黄酥, Chinese New Year Recipes–Mixed Nuts Florentine (杂果仁脆片), Old Timer Delights: Soft Coconut Sweets or Candy (古早味椰子软糖), Teochew aka Chaozhou Sweet And Savoury Dumplings (潮汕双拼肉粽), Fried Dace With Fermented Black Beans (豆豉鲮鱼), Sambal Haebeehiam Glutinous Rice Dumpling aka Chilli Dried Shrimp Floss Dumpling (辣虾米鬆粽子), Cheesy Portobello Mushrooms With Bacons (奶酪培根烤波托贝罗蘑菇), Red Yeast Rice Residue Chicken aka Hong Zao Ji (酒香红糟鸡), Baked Chicken In Garlic Cheddar Sauces (蒜香芝士酱烤鸡), Chinese Gozabi Dessert: Flour Tea aka Mee Teh (古早味面茶), Fermented Black Soya Bean Minced Meat (豆豉炒肉末), Homemade Sour Mustard or Sour Vegetable (家居自制酸菜). It’s quick to put together and just the right size. Sift next 5 dry ingredients together in a large bowl. Even if you don’t use it, there will be not much wastage. 4) After you have filled up all the small buns cover and let the buns proof for 40 minutes or double its size. But I can be sure that it took me less than an hour to get this bread done. Sarawak style butter buns shall not be confused with the butter soft buns that are mentioned in other recipe books. Once cooled, covered bowl with a cling wrap and keep it in the fridge overnight. So have fun. Found in Sarawak only. THE PROCESS OF MAKING SARAWAK STYLE BUTTER BUNS. Apparently, they are either curious about the fillings based on my descriptions. Like the other reader I can only wow ..I simply don bake at all. Have a nice day! Homesick Buns? For my readers who are in other countries and never tasted this bun, just take a bowl, add equal amounts of melted butter, sugar and flours, stirred and put in the microwave for 2 minutes. PROCESS OF MAKING THE SARAWAK STYLE BUTTER BUNS. Do make it a smaller bun with a small fillings if preferred. Yes, I am homesick of Sarawak Style Butter Buns.. In a metal mixing bowl, mixed the water with the cold water. This recipe makes between 10 and 12 rolls, depending on their size. Add the sugar, salt, baking soda, and melted butter, and mix gently until combined. Let the flour mixture cooled down and let it rest for at least 5-10 minutes (note that the flour need. I found a recipe for yeast buns that included buttermilk and decided that this was the one that I would go with. Have a small scoop of filling and tell me if this is your cup of teas. Previously, bread improver were used to make the bread softer for a longer period of time. Add the yeast and honey to a large mixing bowl (or bowl of a stand mixer). Preheat oven to 425. Knead the dough in the … It shall also not to be confused with the Hong Kong cocktail buns where the fillings are shredded coconuts and butters. Invaluable baking lesson. Recipe adapted from: 40 minutes bread rolls recipe from Domestic Goddess Wannabe, Servings: about 9 dinner rolls of about 100 grams each. You can refer the original recipe here. To make a loaf weighing about 1kg, I would suggest using 480g flour, 200g liquid and 170g tang zhong (made with 30g flour and 150g liquid), which will give a hydration of about 68%. Mix all ingredients except softened butter and beat at slow speed for about 5 minutes. The so called butter buns in recipe books are mostly refer to buns with no filling. PART 2 – PREPARING THE DOUGH – 1st Proofing, PART 4 – PREPARING THE DOUGH – Wrapping the fillings and 2nd Proofing. The history, administration. It would be useful have a digital thermometer with a probe when making this as other types of thermometer tend to be too large. Place the flour mixture under medium to low heat until the mixture boils. When I made the first batch 2 days ago, I posted my pictures in the Google plus certain baking communities and my Facebook timeline, I was surprised that there are a number of readers and my friends are requesting for the recipe. Alternatively, you can also melt it over the smallest heat directly under the fire. However, it was popularised throughout south-east Asia in the 1990s by a Chinese woman called Yvonne Chen who wrote a book called The 65° Bread Doctor. Post was not sent - check your email addresses! I've been working on this recipe for awhile and have found that different buttermilks subtly affect the flavor. To make a loaf weighing about 1kg, I would suggest using 480g flour, 200g liquid and 170g tang zhong (made with 30g flour and 150g liquid), which will give a hydration of about 68%. Hope you take a move in trying out this new recipe. Dissolve yeast in warm water in a small bowl and set aside. If you wish, you can refer to my earlier post : Homesick Buns? As for the first batch, I did not take any measurements, I have decided to do the second batch so as to share the recipe with the readers. 3) Flatten the small bun and wrap a spoonful of buttermilk filling and seal up with the sealed side facing down. She issued the post less than a month ago at 7 April 2014 and within the last two weeks, English Facebook Groups members in Singapore were trying out her recipes and posts from this recipe have flooded Facebook Group’s walls. It is best to make a little extra, because the liquid will evaporate slightly during heating. The so called butter buns in recipe books are mostly refer to buns with no filling. Tangzhong (汤种)is a relatively new method of bread making and the main advantages of it is because bread made using tangzhong were usually soft and fluffy and  able to keep longer. I missed the buns. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. I find that the basic dough is much faster without compromise quality of the buns. Since this is a quite bread, I have by passed the step of yeast testing and put everything inside the whisking bowl and start the kneading. Place the flour mixture under medium to low heat until the mixture boils. Arrange the rolls cut side down in the prepared baking pan. Sorry, your blog cannot share posts by email. Two of the fillings in my buns burst during baking but that was because I did not cover up the dough well and it leaked out. SARAWAK STYLE BUTTER BUNS. Melt the butter in the microwavable bowl (1 minute). I prefer unsalted and my wife prefer salted. Butter milk filling - beat butter, pure icing sugar & salt until creamy (pale). For my readers who are in other countries and never tasted this bun, just take a bowl, add equal amounts of melted butter, sugar and flours, stirred and put in the microwave for 2 minutes. As for the first batch, I did not take any measurements, I have decided to do the second batch so as to share the recipe with the readers. You can thin out Greek yogurt or sour cream with milk, to approximate the consistency of buttermilk. If making the rolls overnight: Don’t let rolls rise after they’ve been sliced and placed in covered pan. In saucepan or microwave-safe dish, heat for the butter filling, is it salted or unsalted butter? Well, I have decided to give it a try since most bakers have concurred that it is an easy and soft bread.. these are hard work! To make the tang zhong, you mix together one part flour with five parts liquid (by weight) to make a smooth paste. Cheers. Put  in the oven and bake at 10-15 minutes. PART 2 – PREPARING THE DOUGH – 1st Proofing, PART 4 – PREPARING THE DOUGH – Wrapping the fillings and 2nd Proofing. The fillings are aromatic. Thank you for sharing this treasure recipe. To make the tang zhong, you mix together one part flour with five parts liquid (by weight) to make a smooth paste. Currently there are about 4500 members sharing various food photos . If you are using a metal mixing bowl which are slightly cold when touched, put it in your oven at. I have been baking more with buttermilk and I like the results of using it. I did not exactly time the bake but I knew it is definitely less than an hour because I started at 1.35 pm and finished off at about 2:30pm. It shall also not to be confused with the Hong Kong cocktail buns where the fillings are shredded coconuts and butters. Hi there, just a question. “Tang zhong (also known as a ‘water roux‘) is a method used in bread making to create soft and fluffy bread which was originated by the Japanese. 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