Butter Sugar Buns

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A really quick, easy one proof bun. And in classic butter sugar flavor which my kids loved.

Recipe (adapted from Fawn Setoh)

250g bread flour
10g milk powder or coffee mate
45g caster sugar
4g instant dry yeast
30g salted butter
120ml fresh milk
1 egg (55g to 60g)

Topping:
1 egg for egg wash
9 butter cubes
Sugar to sprinkle

Method
1. Place all ingredients except butter in a mixing bowl and mix at KA speed 2.
2. When a rough dough is formed, add in the butter. Continue kneading at KA speed 2 to 4. Stop intermittently to scrape down sides and turn dough around. Don’t knead at speed 4 for more than 1 min.
3. After about 20-30 min, check for window pane (must). Then use spatula to shape into smooth round dough. Cover and rest for 15 min.


4. Place dough on flat surface. Flatten and squeeze out air bubbles with palm. Divide into 9 portions (about 55g) and shape into balls. Do this by pulling down the sides of the dough, tucking it below and pinch to close the seams. Then roll on counter top  to make it round. Place in lined baking tin.

5. Proof for 1 hour (with a cup of hot water in closed, SWITCHED OFF oven) till about 2-3 times in size. (Or you can cover and proof on counter top.)

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6. Take the baking tin out of the oven and pre-heat the oven to 170 deg C.

7. Egg wash the dough with beaten egg. Using a pair of scissors, make slits on top and insert butter. Lastly sprinkle generously  with sugar.

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8. Bake in preheated  oven  of 170’C for 20 min till golden brown.

9. Remove from tin, remove baking paper and cool before eating.

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40 Comments Add yours

  1. Jes says:

    Must you warm the fresh milk?
    Lots so good your bread. Thanks

    Like

    1. oladybakes says:

      Thanks! I didn’t warm the milk and used it (and the egg) straight from the fridge. But I have the habit of placing a bowl of hot water when proofing the dough.

      Like

  2. Maria Koh says:

    Thanks for sharing recipe. Your buns look so good. May I know if the buns are still soft on the 2nd and 3rd day?

    Like

    1. oladybakes says:

      Yes, surprisingly, this is soft till second and third day! Even though it is a straight dough and single proof recipe. I had to specially keep to second and third day to test, cos it was gone so fast!

      Like

  3. chancy says:

    Looks yummy and my family would love it! Wanted to try. May I know how long can I keep after baking?

    Like

    1. oladybakes says:

      Please try, it’s garnered many good reviews. Because home made buns do not have preservatives added, you can consume for 3 days in air tight container at room temp. Alternatively keep in the fridge and microwave before eating, that’ll keep up to a week.

      Like

      1. Tan Xin Hui says:

        I tried your recipe today, a great thanks to u for sharing! To my surprise it is so soft & yummy! I will look out more recipes from you, cheers!

        Liked by 1 person

      2. oladybakes says:

        Thanks for the nice feedback, I’m so happy to hear.

        Like

  4. chancy says:

    Ok! Thank you!

    Liked by 1 person

  5. Molly says:

    Can the milk powder/coffee mate be replaced? Tks

    Like

    1. oladybakes says:

      More for flavor , you can omit it and top up with same amount of bread flour.

      Like

  6. miracles001 says:

    Hi, possibl to do this without eggs? Thanks.

    Like

    1. oladybakes says:

      I have never tried, you can try this eggless recipe.
      https://oladybakes.com/2016/11/20/champion-toast/

      Like

  7. Jer says:

    Can use top flour or plain flour instead?

    Like

    1. oladybakes says:

      Plain flour still ok. Top flour is a no no for bread.

      Like

  8. San says:

    Hi, I tried baking the buns with some slight changes, without the butter top (saving some calories here) and they are still soft and fluffy. Would you mind I author a post using this recipe and my adaptation, and attribute this recipe with a link?

    Like

    1. oladybakes says:

      No problem, please do.

      Like

      1. San says:

        Thank you so much. 🙂

        Like

  9. What is K2? Can I use normal mixer with kneading function?

    Like

    1. oladybakes says:

      KA is kitchenaid. You can try, but be careful not to overheat your mixer.

      Like

  10. If I am using bread maker what will be the different steps? I using dough mode for kneading which takes 1 hour 30 min. Should I take it out earlier to divide the dough?

    Like

  11. oladybakes says:

    I don’t have a bread maker and aren’t able to advise.

    Like

  12. Sharon says:

    Hi 🙂 May I ask what size your baking tin is?

    Like

    1. oladybakes says:

      About 8″ by 8″.

      Like

  13. Colleen says:

    Hi Dear! I so wanna try this over the weekend. May i know you mix immediately with a dough hook?

    Like

    1. oladybakes says:

      Hi yes, mixed immediately with dough hook.

      Like

  14. Mlteoh says:

    I just baked it. Your recipe is awesome, it turn up soft and fluffy. My son loves to eat it. Indeed,
    I have a question to ask, I just use normal mixer to mix the dough for almost 40 to 50 miN’s but I have stopped it 10mins interval each time, eventhough I used mixer to knead it, I still cannot get the window pane as yours, your is very elasticity and able to stretch till very thin layer but if I get too thin it will break. May I know how to get till very thin without breaking ?

    Like

    1. oladybakes says:

      If you think the kneading is complete, then maybe it’s the way you pull the pane, to do it gently and slowly. Another thing to try is to relax the dough as it can get rather tense just after kneading by mixer.

      Like

  15. sunny says:

    Awesome recipe, i surely wanna try it, but since i am lactose intolerant i used lactose free milk instead of fresh, than to bread buns were amazing and i also coated top layer with rabdi the taste was like heaveb

    Like

    1. oladybakes says:

      I’m so glad it worked for you.

      Like

  16. Joycelyn Peh says:

    May i know waht is KA 2

    Like

    1. oladybakes says:

      Hi KA is kitchenaid. 2 is one of the speeds.

      Like

  17. Amy says:

    Hello,

    Your bread looks fantastic! I have tried your recipe and using KA too however my dough didn’t rise as big as yours and it looks yellow inside as well. Can you please advise? I even extend my proofing time to 1.5 hours.

    Like

    1. oladybakes says:

      Could be many reasons- is the yeast ok? Dough well kneaded? Over proofing does not help, it can cause the dough to collapse and also result in alcoholic smell.

      Like

      1. Any says:

        I have tested the yeast with sugar in the water and I could see tiny bubbles, so I assume is ok even though not many bubbles. I think kneading was alright because it was window pane. Does it mean if I don’t knead correctly the doc gh won’t rise? If I want to troubleshoot do I start from yeast first?

        Like

      2. oladybakes says:

        Yes, if kneading is correct, then check yeast. Also don’t overproof, the dough will lose the strength to rise in oven.

        Like

  18. Amy says:

    Thank you for your advice.

    Like

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