Variety of buns...

Made some bread the day before my sis's wedding, using Baking Mum's sweet bun recipe..

Use small cheese cocktail sausages for the smaller buns

The soft and fluffy interior of the buns..

Whole tray of sausage buns sauna-ing in the oven.. I sprinkle some spring onions at the top of the buns to beautify it.

The recipe really yields lots lots of buns.. I made quite alot of sausage buns, 6 plain buns, and approximately 9 cinnamon rolls.. So if I were to attempt this recipe again, I'll definitely keep some dough in the freeze, or do half of the the recipe.

But I guess I won't bake any bread in the next few months.. Sigh, reason being, I really can't knead well.. And I attribute my failure to produce bread that stays soft to without owning a breadmachine/ heavy duty mixer...

Yes, my bread came out of the oven fluffy, soft and absolutely delicious, but after a few hours (5 hrs?) it starts to work it's way to become a rock..

And what I did was to munch on the sausages and dump the bread.. Which I consider that as real wastage.. =(

So I work it out that buying my bread from a bakery is better (and muchX1000 more efficient) that producing your own bread (considering the fact that you knead the dough using your bare hands).

For your information, I woke up at 5am in the morning to prepare the ingredients, and knead the dough for 1.5 hours (I'm afraid that I din knead it enough). I complete the whole bread baking process in 5 hrs time..

So from this experience, I derive the conclusion that cake baking is much much more easier.. Yes, I might try making bread again, if next time I own a kitchenAid, or bread machines.. Hehe

Enough of my grumbling.. Sharing with you the recipe (From baking mum)

Sweet Bread Dough

Ingredients

(A)

480g bread flour

120g plain flour (I used cake flour)

110g castor sugar

20g milk powder

4 tsp yeast

(B)

1 egg

300ml cold water ( I used cold milk)

(C)

60g unsalted butter

10g salt

Methods

1. Mix (A) till well blended. Add in (B) to form a dough. Add in (C) and knead till dough is elastic and smooth.
2. Gather dough to form a ball and cover dough with cling wrap and let it rest for 1 hour or double in size.
3. Divide dough into portions of 60g each. Shape into balls and leave it to rest for about 10mins. Roll out dough and wrap with desired fillings. Shape as required and let it proof on greased baking tray for 60mins or double in size.
4. Apply egg wash on dough and sprinkle some spring onion on it. Bake at 180C for 12mins.