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
¾ tsp salt
1 tsp instant dry yeast
¼ tsp bread softener (optional)
¾ tsp bread improver (optional)
- 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).
- When the dough is form, throw in butter and let the BM continue kneading.
- 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.
- Cover with kitchen towel and let them rise in a warm place for 30 minutes or until they are doubled in size.
- Preheat oven to 175ºC and bake for 10-12 minutes. Cool on rack.