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Alex Goh's Butter Rolls

 
Heard so much about Alex Goh's recipes.   Seen this lovely butter rolls posted by Lena of Frozen Wings that looks quite simple. With Lena's tips and advices, I baked these rolls when my hubby says he would like to have Western breakfast.
It turned out that we had these rolls  for dinner since they were freshly baked.
I can't understand why the dough has to be chilled in the freezer for 30 minutes after resting at room temperature for 15 minutes.  Lena has highlighted it ain't easy to shape the rolls.   Baring that in mind, I decided to divide the dough into 2 equal portions, then roll each portion into  rectangular shape.  I cut it slantwise [slender triangle shape] then flatten each piece before rolling up from the wide end into a croissant shape. I find this way easier than shaping each portion into a cone shape before rolling up.
 
 
 
 
 
 
Verdict - very nice bun recipe.  Soft, fluffy and moist.

Recipe Source - The World of Bread by Alex Goh, adapted from Lena [Frozen Wings ]
Ingredients A
300 gm bread flour
1 tsp instant yeast
35 gm sugar
1/2 tsp salt
1 tsp milk powder [optional]
Ingredients B
1 egg, lightly beaten [1/2 for the dough and 1/2 for egg wash]
120 ml cold milk 
50 ml cold water
30 gm butter 

  1. Mix the bread flour, yeast, sugar, salt, milk powder in a mixer bowl. Using low speed on the mixer, then add in half of the beaten egg, cold milk and cold water to form a dough. 
  2. Add in the butter and knead to form a smooth dough [about 10 minutes]. Let it rest for 15 minutes. 
  3. Divide the dough into 40 gm pieces and shape them into balls [instead of this step, I shape the dough into a ball, place in a container]. Then put it in the freezer for 30 minutes to become firm. 
  4. Shape into cone shape, then flatten the cone shape dough. Roll them up from the wider ends. I skip the step, instead I divide the dough into 2 equal portions. Then roll the portion into a rectangular shape, cut slantwise into a triangular shape for each piece. 
  5. Flatten each piece and roll them up from the wider ends and pinch the tappering end to seal. 
  6. Transfer them onto the baking tray and let it prove for 50 minutes. 
  7. Brush with egg wash [remaining half egg plus a little water]. 
  8. Bake at 190 degrees C for about 10-12 minutes or until golden brown. Remove to cool on wire rack.
    I'm submitting this post to My Treasured Recipes 2 - Dough Starter Bread [Aug-Sept 2014]  Event hosted by Miss B of  Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery

    Wholemeal Coconut Buns

     
     
    I made this buns several times.  They are soft, moist and fluffy.  With the tasty coconut filling, these buns are awesome.
    The recipe only makes 8 small buns.  Do double the portion if you like to make more and bigger buns.

    Recipe Source - One Publisher Book - Koleksi Roti
    Ingredients - slightly modified
    [makes 8 buns]
    160 gm bread flour
    45 gm wholemeal flour
    15 gm brown sugar
    1/4 tsp salt
    3/4 tsp instant yeast
    120-140 ml cold water [may need less]
    5 gm butter
    egg glaze
    some almond flakes 

    Coconut Filling
    Mix together, set aside
    35 gm dessicated coconut
    30 gm icing sugar
    20 gm butter
    1 egg [reserve a little for glazing]
    1. Mix all dough ingredients [except butter] together.  Knead into a soft dough.  Add in butter and continue to knead until soft, smooth and elastic.
    2. Cover to rest for at least 30 minutes.
    3. Divide dough into 50 gm each and roll into balls.
    4. Flatten dough, add some filling in the centre.  Gather the edges to seal.  Then roll with your palms into an oblong shape.
    5. Place on baking tray lined with parchment paper.
    6. Leave to proof for about 1 hour or until double in size.  Apply egg glaze and make slits on top with a sharp knife, then sprinkle some almond flakes.
    7. Bake in preheated oven at 180 degrees C [middle rack] for 10-12 minutes or until golden brown.
    8. Remove to cool on wire rack or serve warm.
    I'm submitting this post to Cook Your Books Event #16 hosted by Joyce of Kitchen Flavours

    Cinnamon Rolls with Apple Filling

    A slight variation to the basic cinnamon rolls.  Cooked apples and raisins as filling. As I didn't want the rolls to be too sweet, I omit the orange glaze [mixture of icing sugar and fresh orange juice].
    Verdict - nice flavour and soft, fluffy bread rolls.  The apple filling is savoury, sweet and rolls are aromatic with cinnamon flavour.  Lovely with a cup of hot tea or coffee.
    Recipe Source - Yum Yum Magazine No. 89 with slight modifications
    Ingredients
    Apple Sauce Filling
    3 green apples - peeled, cored and diced
    50 gm brown sugar
    1/2 tsp cinnamon powder
    1 tbsp butter
    1 tbsp cornstarch mix with 1 tbsp water
    50 gm raisins - washed
    1. In a saucepan, cook apples with brown sugar until sugar dissolves and apples are soft.  Add in cinnamon powder and butter,  Stir to combine well.  
    2. Add in thickening, stir to combine.  Remove and add in raisins.
    3. Cool before using.

    Bread Dough
    250 gm bread flour 
    50 gm plain flour
    10 gm milk powder
    30 gm castor sugar
    1/2 an egg [keep 1/2 for glazing]
    1 1/2 tsp yeast
    140 ml cold water
    30 gm butter
    1. Knead all ingredients [except butter] into a soft dough.  Add in butter and knead until smooth and elastic.
    2. Shape into a ball and cover to rest for 30 minutes or double in size.
    3. Punch down dough and roll out into a 15"x10" rectangle.
    4. Spread melted butter evenly over the dough, sprinkle apple cinnamon powder filling on top of the buttered area.
    5. Roll up the dough into a log.  Cut the log into 1 inch thick slices.
    6. Invert and place them in a baking ti, leaving some space in between [I place each piece on a lined tart mould].
    7. Proof until double in size [about 40 minutes] and glaze with beaten egg.
    8. Bake in preheated oven at 180 degrees C [middle rack] for 20 minutes or until golden brown.
    9. Pip orange glaze on top [if using].
      I'm submitting this post to Cook Your Books Event #16 hosted by Joyce of Kitchen Flavours

    I'm also submitting this post to Little Thumbs Up Event - Apples hosted by Kit of  I-Lost in Austen
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