Old School Luncheon Meat Buns

There are no words, love this so much. Buns using killer toast recipe.

Bun Recipe (makes 10 to 11)

  • 270g bread flour
  • 180g (1 egg plus water)
  • 25g sugar
  • 3g yeast
  • 2g salt
  • 25g butter

Mix all ingredients except butter and salt, till dough comes together.

Add in butter and salt and knead till pass window pane test.

Proof for 1 hour or double in size.

Flatten and divide into 45g portion and roll into round doughs. Rest for 10 min. Dough is elastic but sticky. Use very lightly floured hands and surface but try your best not too use too much flour.

Roll out small doughs into oval shape about 10 cm long. Place sliced luncheon meat in the middle, wrap with dough from left and right, and pinch the seams close. Place seam side down on baking tray. Proof for 1 hour.


After proofing, don’t egg wash for the old school look. Bake at 175 deg C for about 15-20 min.



2 Comments Add yours

  1. Christina Poh says:

    I like the shape of your old school luncheon meat buns! But don’t really understand how you shape it! You have a picture or can explain further! Thanks!


    1. oladybakes says:

      Thanks. This one is straightforward, roll out into oval shape, place luncheon meat in the middle and wrap dough around the meat, like a blanket. Pinch to seal and place Seam side down.


Leave a Reply

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

WordPress.com Logo

You are commenting using your WordPress.com 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