Plain Buns [Direct Method]

Buns
Bread rolls, dinner rolls or whatever you want to call it. T called it Roti Kosong (plain buns in Malay), a simple bread that I bake regularly for breakfast, usually eat with omelette, cheese, or peanut butter jam.


I also used it to make mini burger, deep-fried shrimp toast and other bread related dishes. I have baked this bread so many times that I can bake without flipping through my recipe book (oh ya, I have a "personal" recipe book recording all recipes I have tried). It is product of my experiments, finally I got it right in term of taste and texture. Thanks T for being my only guinea pig and food critic for so long.

I love this recipe, the bread stays soft and light the next two days. So far, I have used the same recipe to bake white loaf, cinnamon walnut and raisin loaf, individual bun with fillings and even doughnut! A quick note, for doughnut, I strongly recommend you guys to try this doughnut recipe posted on my blog.

Ingredients (9 buns):
250g bread flour
160ml water
10g butter/shortening
30g sugar
¾ tsp salt
1 tsp instant dry yeast
¼ tsp bread softener (optional)
¾ tsp bread improver (optional)

Methods:
  1. Place all ingredients, except butter, in bread maker and select Dough mode. If timer is in use, put in water first followed by flour and all other ingredients (do not have to mix it).
  2. When the dough is form, throw in butter and let the BM continue kneading.
  3. Once the dough is ready, turn out on lightly floured surface and divide it into 9 equal portions. Shape each portion into a small ball or any desired shape.
  4. Cover with kitchen towel and let them rise in a warm place for 30 minutes or until they are doubled in size.
  5. Preheat oven to 175ÂșC and bake for 10-12 minutes. Cool on rack.

Comments :

33 comments to “Plain Buns [Direct Method]”
Shafidah Shamen said...
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Lydia..i dah try resepi nii...awesome! lain kali buat roti..pakai respei ni jerr...lembut & sedap!

Lydia said...
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sha, recently i pun ikut resepi ni je... malas nak try lain, ni dah pasti lembut. T juga pesan nak roti ni je.

delia said...
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lydia,
how many times do you proof this bun? would like to try your recipe.

Lydia said...
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hi delia,
Dough was proofed twice, I used bread maker for kneading so the first proofing was done in the bread maker.
Happy baking!

delia said...
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lydia,
i've tried this recipe over the weekend. Mine is not so soft, might be because i don't use softener and improver. I still prefer your pita bread.

Lydia said...
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delia,
Bread softener and improver really do the magic touch for the bread. Perhaps you can try again with softener and improver.
Glad that you like the pita bread I haven't baked it for awhile.

grazi said...
on 

is wonderfull!!!!!


what are softener and improver?
where can I buy ?

do you know what it is in french?

thank you and have a nice day!!

Lydia said...
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hi grazi,

The bread improver is a mixture of enzymes and, more often than not, ascorbic acid (vitamin C) which accellerate the fermenting action of the yeast, enabling a better quality of rise in, in effect, a shorter period of time.

The bread softener, more commonly referred to as the emulsifier, is an additive, for example lecithin (an extract from the soy bean), which binds with the water and fat in the dough, to stabilise the mixture. It improves crumb and the slicing behaviour of the bread, and enhances a sense of freshness', i.e. the springiness of the finished bread. (from yahoo!answer)

Sorry that I do not know their name in French.

grazi said...
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thanks and happy new year!!

deannalee said...
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HI lYDIA,
WHERE I AM staying (abu Dhabi), bread improver and softener are not not available. what are the options for me pls? thanks for all the nice and simple postings via yr blog. it is a new discovery for me and am enjoying it very much. love the photography work, too!

Lydia said...
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deannalee,

Thanks for dropping by and compliments.

You can try to add some condensed milk (1-2 tbsp, omit sugar if sweetened condensed milk is used) as it contains softening properties. You may also use fresh milk instead of water for softer bread. Sorry that I don't know any option for bread improver.

Happy baking!

chiaki said...
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Hi!
do you mean i can substitute all the water with milk if i don't have any bread softener?

just bought a breadmaker and was very excited to come across your bread recipe!

Lydia said...
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chiaki,
You can try using fresh milk instead of water. Or, use sweetened condensed milk instead of sugar.
All the best!

Anonymous said...
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Hi i understand that if the bread put the softener and improver is not good right? and improver just can last the bread few more days right?
and can u tell me what brand of bread maker u use and also how long ur bread maker knead the dough and rest the dough in the bread maker?

Do u have any facebook account ? TQ

Anonymous said...
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can u give me and teach me in detail about the water roux method and also the recipe pls tq

Lydia said...
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Anonymous,

Please check this link out for water roux methods (comments part) - http://mykitch3n.blogspot.com/2010/04/chocolate-sweet-buns-water-roux-method.html

As for facebook, I have a link on the page (top right). Just click like you will be able to receive updates and interact with me and other readers.

cheers,
Lydia

Anonymous said...
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Hi Lydia,I have been experimenting with doughnuts and have tried different recipes available in the net but all ends up with having tough crumbs after about 3hrs in room temp. The donuts of dunkin's stays soft even after 24hrs how do they do that. I would like to perfect the making of doughnuts as I am very much interested in selling them but how can I sell if they (doughnuts) turns tough and chewy after awhile. I have also tried using the softener and the improver but the results are just the same you can try and experiment. Please help. thanks.

Lydia said...
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Hi,

I read somewhere, heavy (or chewy) bread is caused by over manipulation of bread dough. I always made my bread/doughnut with less manupulation and turned out alright.

Another thing I have tried is using water roux method and the bread stay soft for 2-3 days, without any bread softener added. Maybe you can try this method.

Try different brand of flour, if X brand did not turn out good, change to another brand. I don't know if this is true for where you are located but it is true for me. I can bake decent bread with flour bought from bakery supplies shop but not those selling at supermarket (too moist, sticky and heavy). It took me many months to realise it.

Last but not least, if you are keen to start doughnut business I would suggest you to attend bread making classes (professional) as there different methods and techniques for making bread/doughnut.

All the best!

Lydia

~JumA~ said...
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hi lydia,
menarik resepi u ni...brg2 semuanyer ade.kalo kita just uli tgn je bleh tk...i xde breadmaker ler..nk beli kt sini, tk jumpa lg...newey i stay at qatar...

~JumA~ said...
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opppssss........nk bgtau, ade beberapa resepi yg lain i nk cuba wat yerk...mohon copy resepinyer...menarik sekali...

Lydia said...
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JumA,
Boleh juga uli degan tangan dgn resipi ni. Klu nak copy resepi, jgn lupa link back kat my blog.
Selamat mencuba.

Anonymous said...
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improvers and softeners are available here; www.kitchenfoods.co.uk

Anonymous said...
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Hi Lydia, did u glaze the buns? thx MKM

Lydia said...
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Those buns were not glazed. If you wish you can glaze with milk right before putting them in the oven or melted butter soon after baked.

Anonymous said...
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i tried this recipe, the bun is soft and nice. 9 buns seems not enough for my family consumption, may i know if want to do 1.5x more, should i just increase all ingredients to 1.5x? wondering is yeast also need to increase? please advise.
rgs
ong

Lydia said...
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Hi Ong,

Thanks for dropped by. Yes, you need to increase all ingredients by 1.5 times including yeast.

Anonymous said...
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Lydia, thanks for your prompt reply. 1 more question from me, i see your bun shape is square, apparently the one i baked end up with round shape. I am using round baking pan, is it related to the baking pan shape? please advise.
ong

Lydia said...
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Hi Ong,

I put all buns in a square cake pan so those at the corners had nice square shape.

Anonymous said...
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Hello Lydia,
If I use a stand mixer with a dough hook. Would it be possible if you can help me figure out how long should I run the kneading process before and after placing the butter/shortening. Thank you in advance.
warm regards,
Pam

Lydia said...
on 

Hi Pam,

My experience, 10mins+ but stop a few times to check the texture. It will be easier to knead if let the dough rest for a few minutes in between. Eg, knead 5 mins stop n cover with plastic wrap then continue to knead. Happy baking.

Anonymous said...
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Hi Lydia, I have been looking all over the bread softener and bread improver from my local supermarket and website in the US; unfortunately, no luck at all. But I found there is a product called "DOUGH ENHANCER" in the US and i am wondering will it works as a substitute for the secret ingredient that you mentioned above? For more information of this Dough Enhancer please click in the following hyperlink:
http://www.augasonfarms.com/Dough-EnhancerEveryday-Size-Can-UPC-00946-90900

looking forward to hear your feedback soonest. Thanks Brian Nguyen

Lydia said...
on 

Hi Brian,
I think bread improver and softener are available only in Malaysia and Singapore. I couldn't find any in Australia too few years back. Had a look at the bread enhancer on google, I guess it has similar function of bread softener+improver, which improve the texture of the bread. Good luck and I would love to hear from you if you decided to try it out.

brian nguyen said...
on 

Hi Lydia, glad to hear from you and I am really appreciated. In fact, I already placed order for the Dough Enhancer after received your replied and comment. Of course, i will keep you inform of the result when i receive the package from the vendor. Thanks, Brian Nguyen

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