Soft buns – Sponge Dough Method

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Recipe source:  Jaslin Yoke 海绵团 – (Sponge dough)
I double up the ingredients:

Starter dough:
430g bread flour / strong flour
260g cold water  or milk ( I used milk)
4g yeast

Main dough:
185 g bread flour / strong flour
25 g full cream milk

1 pc egg (60g)
10g yeast
6g salt
50g Sugar
25g Milk Powder
90g Butter (room temperature)

Method for the starter dough:
Mix all the ingredients together with the stand mixer (dough hook) until a rough dough is formed. Place in a large container and put in fridge to rest for 4-5 hours or overnight.
Remove from fridge to thaw for 30 minutes before preparing your bread dough.

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Dinner rolls

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Sausage rolls

For the bread dough:
1. Place the starter dough (break into pieces) in the stand mixer bowl together with the rest of the ingredients (except butter) and start kneading with the dough hook.
2. When dough has come together, add the butter and continue kneading until the dough passed window pane test. Always use low speed for kneading bread dough.
3. Allow the dough to proof for around 10 mins (I let it proof until almost doubled), then weigh out about 60g and shape as desired and place onto grease tray, proof again until doubled in size.
4. Bake in preheated oven at 180 degrees for about 15-20 mins, depending on the size of your buns.

Garlic Bread, still my favourite

Garlic Rolls, still my favourite!

4 Comments »

  1. Lynica said

    What do u mean by 260g cold water 128g u used milk? 260g cold water plus 128g of milk?

    Like

    • jeannietay said

      Sorry that’s an error which I have already rectified.

      Like

  2. Who is Jaslin Yoke?

    Like

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