Potato Buns [Straight Dough Method]

This recipe makes 9 pieces of buns in a 9"x9" square tin.    However, I doubled the quantity to make 25 buns using a 24cm square tin to bake them as I am sharing with my neighbour.   The dough is very soft.   The next time I will bake just this quantity using the 9" tin as it is easier to handle.

These buns are soft and moist.    Worth trying

Recipe Source - One Publisher - Koleksi Roti
Ingredients A

70 gm castor sugar

1/4 tsp salt

1 egg

40 gm potato flour

Ingredients B

1 1/2 tsp instant yeast

150 ml cold water

Ingredients C

260 gm bread flour

1 tbsp skim milk powder

60 gm butter

egg glaze [I used milk]

Custard mix [use instant custard powder mix with some water into a smooth paste]

1. Combine ingredients A and B together, then add in ingredients C.  Knead until a soft, smooth dough is formed [about 7-10 minutes].  
2. Add in butter.  Continue to knead from low speed to combine butter and dough.
3. Then continue to knead dough on medium high speed until it is soft, smooth and elastic.
4. Flour hands and shape dough into a round ball.  Cover to let dough rest for 30 minutes or rise to double in size.
5. Punch down, divide dough into 9 equal portions [about 50gm each].
6. Shape into round balls and place in a greased baking tray.
7. Leave dough to rise until double in size.  Brush egg glaze/milk on bread dough.  Put custard paste in a piping bag.  Press custard mix on the surface of each bun in a cross pattern.
8. Bake on middle rack of preheated oven at 180 degrees for 25-30 minutes.

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