Peanut Butter Rolls

A lovely bread recipe that is easy to make.

You can replace the filling ingredients with crunchy peanut butter but mine is a more healthier version and very aromatic as I blend and mix my own.

Verdict - soft, moist, fluffy and tasty bread rolls.  The dough is soft but not sticky like the texture for pau dough and easy to handle.  These rolls stay soft and moist the next day even without brushing with melted butter after baking.

Ingredients for Filling

100 gm toasted peanuts

1 tbsp corn oil

30 gm castor sugar

1/4-1/2 tsp salt

• Ground toasted peanuts until crunchy.  Remove about 1 tablespoon then add in the balance ingredients.  Continue to grind until paste is soft and fine.
• Remove and mix in the coarse peanut bits.  Set aside.

Ingredients for Dough [Dough weighs 600 gm]

[makes 16 rolls and use 7 inch lined square tin]

250 gm bread flour

50 gm plain flour

1/2 tsp salt

2 tbsp sugar

1 tbsp skimmed milk powder

1+3/4 tsp instant yeast or 5 gm

1 egg

110-120 ml water

30 gm butter

egg or milk glaze
some toasted sesame seeds
some soft butter for brushing [I omit]

1. Mix all the ingredients in a mixing bowl [except butter].  Knead into a soft dough [about 5-10 minutes] then add in the butter.
2. Continue to knead until dough is soft, smooth and elastic [about 10 minutes].  Shape into a round ball, cover and rest for 30 minutes or until double in size.
3. Punch down and divide dough into 2 portions [300 gm each].  Rest for 5 minutes.   Roll dough into  a 7" x 15" rectangle piece.  Spread filling evenly all over  and roll tightly into a swiss roll.  Pinch the edges well to seal.  Cut into 8 equal pieces.  Invert roll and place on a baking tray lined with parchment paper.
4. Cover and leave to proof for 50-60 minutes or until double in size.
5. Before baking, brush buns with egg or milk glaze, sprinkle sesame seeds on top.
6. Bake in preheated oven at 200 degrees C for 12-15 minutes [lower middle shelf] or until golden brown.  
7. Remove and brush with some melted butter and serve immediately or cool on wire rack before packing or pipe over with frosting [I omit this step].
   
   
   
   
Note: I omit these steps
- Brushing baked rolls immediately after baking helps to keep the rolls soft and shiny.
Frosting for Rolls  [stir into a smooth paste]
3 tbsp icing sugar
1 tbsp fresh milk

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Pumpkin Buns with Serunding [Meat Floss]

This is another pumpkin bun which I made with Serunding [either chicken or fish floss]. This recipe is a keeper and so far I have not failed using this recipe. I had made this pumpkin buns with pumpkin paste [see recipe], it's good. You can shape the dough into any shape you like.

Like previous years, whenever I received Serunding from my Malay friends during Raya, I'll use it as filling for my steamed or baked buns.  This time I mix chicken and fish floss together.   It's yummy.   See other recipe [Layered Pumpkin Bread with Spicy Serunding. The original recipe uses sausages as filling.

See how lovely these buns look? It's a bit brown not because I over-baked them, it's because I applied to much egg glaze.

Verdict - soft, spongy and moist buns with savoury and spicy meat floss fillings.

Recipe Source - Yum Yum Magazine
Pumpkin Bread Dough

[makes 12-14 buns] 
300 gm plain flour

1/2 tbsp skimmed milk powder

1/2 tsp salt

25 gm sugar [1 used 1 heaped tbsp]

1 small egg

100 gm pumpkin puree [refer to Pumpkin paste recipe for preparation]

50-60 ml water [depends on size of egg and whether puree is wet]

2 tsp yeast

1 tbsp butter

1. Knead all dough ingredients [except butter and water] on slow speed to combine.  Gradually add in water [may not use all] and continue kneading until dough is soft and smooth [about 7-10 minutes].
2. Add in butter and continue kneading on low speed from the start then turn to medium speed when butter and dough has combined.  Knead for about 5-7 minutes to get to window pane stage.
3. Form dough into a ball.  Place in a bowl covered to rest for 1 hour [I rest it for about 30 minutes]. [Can prepare dough up to this stage - place dough in an airtight container and keep in the refrigerator for 1 day before use.  Safe time and buns can be ready in a shorter time whenever you feel like having freshly baked buns for breakfast or tea.  Thaw dough to room temperature before use].
4. Punch down rested dough.  Divide into 12 pieces [50 gm each].  Round up into a ball.  Wrap with some serunding and form into any shapes preferred.  Here I shaped the buns into oval and round shapes.
5. Proof until double in size [about 1 hour].  Glaze with beaten egg [you can use milk] and sprinkle sesame seeds.
6. Bake in preheated oven at 200 degrees C for 15 minutes.  Remove and cool on wire rack.
   
   
   
   
   
   
   
   
   

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

I'm also submitting this post to Cook Your Books Event #17 hosted by 

Joyce of Kitchen Flavours

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Alex Goh's Butter Rolls

 

Heard so much about Alex Goh's recipes.   Seen this lovely butter rolls posted by Lena of Frozen Wings that looks quite simple. With Lena's tips and advices, I baked these rolls when my hubby says he would like to have Western breakfast.

It turned out that we had these rolls  for dinner since they were freshly baked.

I can't understand why the dough has to be chilled in the freezer for 30 minutes after resting at room temperature for 15 minutes.  Lena has highlighted it ain't easy to shape the rolls.   Baring that in mind, I decided to divide the dough into 2 equal portions, then roll each portion into  rectangular shape.  I cut it slantwise [slender triangle shape] then flatten each piece before rolling up from the wide end into a croissant shape. I find this way easier than shaping each portion into a cone shape before rolling up.

 

 

 

 

 

 

Verdict - very nice bun recipe.  Soft, fluffy and moist.

Recipe Source - The World of Bread by Alex Goh, adapted from Lena [Frozen Wings ]
Ingredients A
300 gm bread flour
1 tsp instant yeast
35 gm sugar
1/2 tsp salt
1 tsp milk powder [optional]
Ingredients B
1 egg, lightly beaten [1/2 for the dough and 1/2 for egg wash]
120 ml cold milk 
50 ml cold water
30 gm butter 

1. Mix the bread flour, yeast, sugar, salt, milk powder in a mixer bowl. Using low speed on the mixer, then add in half of the beaten egg, cold milk and cold water to form a dough. 
2. Add in the butter and knead to form a smooth dough [about 10 minutes]. Let it rest for 15 minutes. 
3. Divide the dough into 40 gm pieces and shape them into balls [instead of this step, I shape the dough into a ball, place in a container]. Then put it in the freezer for 30 minutes to become firm. 
4. Shape into cone shape, then flatten the cone shape dough. Roll them up from the wider ends. I skip the step, instead I divide the dough into 2 equal portions. Then roll the portion into a rectangular shape, cut slantwise into a triangular shape for each piece. 
5. Flatten each piece and roll them up from the wider ends and pinch the tappering end to seal. 
6. Transfer them onto the baking tray and let it prove for 50 minutes. 
7. Brush with egg wash [remaining half egg plus a little water]. 
8. Bake at 190 degrees C for about 10-12 minutes or until golden brown. Remove to cool on wire rack.

I'm submitting this post to My Treasured Recipes 2 - Dough Starter Bread [Aug-Sept 2014]  Event hosted by Miss B of  Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery

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Wholemeal Coconut Buns

 

 

I made this buns several times.  They are soft, moist and fluffy.  With the tasty coconut filling, these buns are awesome.

The recipe only makes 8 small buns.  Do double the portion if you like to make more and bigger buns.

Recipe Source - One Publisher Book - Koleksi Roti

Ingredients - slightly modified

[makes 8 buns]

160 gm bread flour

45 gm wholemeal flour

15 gm brown sugar

1/4 tsp salt

3/4 tsp instant yeast

120-140 ml cold water [may need less]

5 gm butter

egg glaze

some almond flakes 

Coconut Filling

Mix together, set aside

35 gm dessicated coconut

30 gm icing sugar

20 gm butter

1 egg [reserve a little for glazing]

1. Mix all dough ingredients [except butter] together.  Knead into a soft dough.  Add in butter and continue to knead until soft, smooth and elastic.
2. Cover to rest for at least 30 minutes.
3. Divide dough into 50 gm each and roll into balls.
4. Flatten dough, add some filling in the centre.  Gather the edges to seal.  Then roll with your palms into an oblong shape.
5. Place on baking tray lined with parchment paper.
6. Leave to proof for about 1 hour or until double in size.  Apply egg glaze and make slits on top with a sharp knife, then sprinkle some almond flakes.
7. Bake in preheated oven at 180 degrees C [middle rack] for 10-12 minutes or until golden brown.
8. Remove to cool on wire rack or serve warm.
   
   
   
   
   
   
   
   
   
   

I'm submitting this post to Cook Your Books Event #16 hosted by Joyce of Kitchen Flavours

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