Garlic butter/cheese Buns

Garlic butter/cheese buns

For the roasted garlic butter:
1 head garlic, unpeeled
1 tbsp olive oil
60g unsalted butter, softened
1 tbsp minced scallions
1 tsp dried thyme
a dash of pepper
1/2 tsp salt – omit this if you are using salted butter

Preheat oven to 200°C. Cut top off garlic head. Place garlic on a piece of aluminum foil; drizzle with olive oil. Fold edges together to seal. Bake for 30 mins. Press on the garlic, it should be soft. Allow garlic to be cool enough to handle then squeeze it out into a bowl. Mashed it up and add butter, scallion thyme and pepper and salt if using. Stir well to combine. Set aside and wait for the bread dough to be ready.

For the dough:-
Hokkaido Bread Loaf

270g bread flour
30g plain flour
10g milk powder
40g caster sugar
1/2tsp salt
1 tsp instant yeast
50g egg
90g Hokkaido Fresh Milk (if can’t find just use fresh milk)
80g whipping cream

10g unsalted butter

some shredded mozzarella and cheddar cheese (optional)


1. In your mixing bowl with dough hook, put in both flours and milk powder then place sugar, salt and finally yeast on the top.
2. Add in the egg, milk & whipping cream and knead into a soft dough.
3. Add in the butter and continue to knead for about 10 minutes then test by pinching a small ball and stretch it as thin as possible. If the dough doesn’t break, it’s ready. Otherwise, continue to knead a few more minutes then test again.
4. Shape into a smooth ball and rest the dough for 15 mins. Divide into 8 pieces (68g each) and roll into a ball. Rest again for 10 mins covered.
5. Take a piece and roll into a flat oval shape. Spread some garlic butter on top, leaving some space at the sides. Top up with some mozzarella and cheddar cheese. Then fold up from a short point and roll into a oblong shape. Make sure you seal it well to avoid leakage.
6. Place on baking sheet and repeat with the rest until complete. Proof until doubled before baking at 170C for 25-30 minutes, turning once half way through baking.
7. Remove from baking sheet immediately and allow to cool on the rack. Best served warm.




  1. Ellymak said

    good afternoon sis … I want to ask if the dough bread that must be stored in 4 hours in the refrigerator I forgot to put in the refrigerator for 4 hours if the dough is still in use? or I put back in the refrigerator I wait 4 hours again?


    • jeannietay said

      you can use it if it has not turned greyish. Don’t have to wait another 4 hours in fridge.


      • elly mak said

        thanks Sis Jean for ur replay..i make it so delecious the bread my doughter and husband like it…thanks you for sharing yummy bread..GBU Sis….

        Liked by 1 person

      • jeannietay said

        My pleasure !


      • jeannietay said

        So happy to know…thank you for your feedback


  2. Thank you for sharing this yummy & delicious cakes!


  3. amieee said

    I’ve made this a few times and loved it! Thank you so much. I want to make this for my mom but ran out of milk powder… What can I substitute for milk powder?


RSS feed for comments on this post · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: