(adapted from Pretty’s Kitchen Recipe)
175g refreshed leaven
450g bread flour
50g sugar (may reduce more for savory buns)
60g milk powder
1 tbsp wholemeal flour
3 tbsps cake flour (added because dough was too soft, probably due to the hydration ratio difference in my leaven)
I used a 10 inch square pan
1 egg yolk mixed with a tablespoon for eggwash
1. Mix all ingredients together (except the 3 tablespoons of cake flour and butter) and knead until a smooth dough forms. If dough is too sticky, add a tablespoon of cake flour at a time until dough is not so sticky but still tacky. Add the butter and continue to knead to window pane stage.
2. Transfer dough into an airtight container to proof for 2 hours at room temperature. After that place it into the fridge for cold retard up 12-16 hours.
3. Remove from the fridge, allow to thaw for an hour, then divide into 100g portions and shape into balls. Place into lined and grease pan. Cover with a damp cloth (I used a plastic shower cap) and allow to proof up to 85-90% original size. This could take as long as 2-3 hours as only natural leaven is used. Brush with eggwash before sending them to bake or you can omit it and brush with melted butter when buns are still hot when cooked.
4. Bake in preheated oven at 190C for 25 mins or until lightly golden. Do not overbake until too brown or the buns will turn hard faster.