Windsor Bread (温莎面包)

I haven’t tried new bread recipes in a while, mainly because I’ve been sticking to a couple of recipes that I liked so much that I’ve memorized. This one caught my eye, cause it’s fast and results all looked fabulous. The recipe is viral on Taiwanese blogs and FB groups.

I easily achieved this soft, fluffy bread in under 2 hours. It’s clean tasting and didn’t require fancy ingredients.

Ingredients (adapted from here , makes 9 buns)

  • 225g bread flour
  • 25g cake flour
  • 8g milk powder (optional)
  • 1 egg yolk about 20g
  • 25g caster sugar
  • 140g – 150g water
  • 1/2 tsp salt
  • 3/4 tsp yeast
  • 25g butter.

Method

1. Add all ingredients except yeast and butter and knead in stand mixer with dough hook, for a few minutes till the dough comes together.

2. Add in yeast and knead for another 5 min.

3. Add in butter and knead till an elastic dough, about 10-15 min.

4. Rest the dough for 10 min. Divide into 9 pieces and roll them round, then rest another 10 min.

5. Flour surfaces lightly. Roll out 1 dough, about 12 cm by 8 cm, not too thin. Pat out air bubbles at the edges.

6. Swiss roll up gently and place on baking tray. Don’t roll too tight. Repeat for all other doughs.

7. Proof in a closed oven with a cup for hot water for 40 min.

8. Lightly sprinkle some flour or powder sugar on top or you can egg wash them.

9. Bake at 180 deg for 15 min till golden.

66 Comments Add yours

  1. Hi, thanks for another great bread recipe 🙂 just to confirm with you – do we need to knead the dough to window pane and rest to raise to double before dividing into 9 small balls? Thanks
    Btw: may I know what mixer are you using ?

    Like

    1. oladybakes says:

      Good if you can get window pane, but smooth and elastic is good enough for buns. Follow the times in the recipe, no need to double. I use kenwood.

      Like

      1. Thank very much 🙂 will try later

        Like

  2. Marie says:

    Hi, able to replace water with milk?

    Like

  3. yap20 says:

    In your pics,what did you sprinkle on the buns? Flour or powdered sugar? Is powdered sugar the same as icing sugar? Thanks

    Like

    1. oladybakes says:

      I sprinkled flour. Yes they are the same.

      Liked by 1 person

  4. Jessy says:

    May i know you baked at middle rack?
    Thank you.

    Like

    1. oladybakes says:

      I baked at the second rack from bottom.

      Like

      1. Jaclyn says:

        Hi, thank you for your recipe. I always use it to make good bread! May I know instead of water, can I use 140g of pandan juice squeezed from pandan leaves?
        And if this is to be made into a loaf, what is the baking time and temperature?
        Thank you!

        Like

      2. oladybakes says:

        Yes can replace with pandan juice. Bake at 190 deg C for 35 to 40 min.

        Like

  5. If i want to add in fillings in the bread, when should i do so? Is it before the final proof?

    Like

    1. oladybakes says:

      Yes, before the final proof.

      Like

  6. Chua says:

    Can I use bread machine to do the job? Is the procedure the same as yours? Thanks.

    Like

    1. oladybakes says:

      Sure, but not sure of your machine knead and proof cycle. Can still bake a loaf.

      Like

    2. Grace Chen says:

      May I know for bread making the oven is using TOP n bottom heat too? Thanks slot

      Like

      1. oladybakes says:

        Usually top and bottom. Sometimes I use bottom only then switched to top towards the end if not brown enough.

        Like

  7. Fara says:

    R u using bottom heat or or both (top n bottom) for baking. It’s looking good. Thank you for your recipe.

    Like

    1. oladybakes says:

      I use top and bottom for this.

      Like

  8. Mae says:

    Hello, just want to say “thanks” for translating the recipe and making it easy for us to follow. It’s really good, I’ve made it 3 times!

    Like

  9. Jen Tan says:

    If i wan make green tea bread how do i go abt wif tis recipe if making loaf or buns?

    Like

    1. oladybakes says:

      Can just add about 2 tsp of matcha powder to the recipe. Dissolve in a little water into a paste before adding.

      Like

      1. Jen Tan says:

        TQ

        Like

  10. Marcia says:

    Hello, thanks for your recipe. Can I add whipping cream for the liquid? As in
    whipping cream+water = 140-150g ?

    Like

      1. Marcia says:

        Thank you

        Like

  11. rebeccalee586 says:

    Thank you so much for this super soft Windsor rolls. It is so soft and we all love it so much.

    Like

    1. oladybakes says:

      Thanks for the kind words!

      Like

  12. Jen Tan says:

    May i kno butter is salted or unsalted ?

    Like

  13. Jen Tan says:

    Wld like to kno for baking bread the flours nit to sieve ?

    Like

  14. Jamie says:

    Thanks for the awesome recipe. I have made this too many times and I make them almost every week!

    Like

    1. oladybakes says:

      Thanks for leaving this kind feedback.

      Like

      1. Ann Goh says:

        For the Windsor bread, can i add the butter and yeast into the milk and sugar before the flour? Am finding it easier this way cos i knead by hand.

        Like

      2. oladybakes says:

        Yes you can do it this way, but there are reasons for these steps to achieve the best texture possible. A bit long to explain but yeah.

        Like

  15. Mingsheng says:

    after so many forms of white bread doughs, is it possible if you can share your favourite dough bases?

    Like

    1. oladybakes says:

      I like tearing toast, Windsor, and plain white toast.

      Like

  16. Viiv says:

    Hi, there is no need to de-gas this dough by punching? Thanks!

    Like

    1. oladybakes says:

      No need as no first proof.

      Like

  17. Jackie says:

    Is it okay to leave out the sugar as some members of the family are diabetic?

    Like

  18. Grace Yun says:

    I tried this recipe this morning but the dough couldn’t wrap around the hook.
    Aft 40 minutes, the dough was still hard n coarse.
    Out of desperation, I added milk little by little. In the end, the main dough attached to the hook but there is a small piece cut off fr the main dough n I found out that this small piece has turned smooth n soft. This process repeated 4 times to finally get a smooth dough. Any idea what could hv gone wrong please?

    Like

  19. Denise says:

    Hi, can I ask if this recipe works on bread maker machine as a loaf bread?

    Like

  20. Lim says:

    Hi May I check the speed of kneading in the dough hook? Is it slow speed?

    Like

    1. oladybakes says:

      Usually low to medium. I used speed 1-3 on my Kenwood.

      Like

    2. oladybakes says:

      I use 1-3 on my Kenwood major.

      Like

  21. oladybakes says:

    Try to Google, more info there.

    Like

  22. Sherlene says:

    I can’t seem to get the smooth texture and still sticky. Do I need to add anything when kneading the dough?

    Like

    1. oladybakes says:

      Take out of mixer and do some stretch and folds with hands, should help.

      Like

  23. Huey says:

    Thanks for sharing the recipe, made it for the 1st time and it turns out well. The kids love it👍👍

    Like

    1. oladybakes says:

      That’s great!

      Like

  24. Ling says:

    Hi, I’ve seen some bread recipes that also uses cake flour. Does the cake flour help to make the bread softer? TIA!

    Like

  25. Lindi Chia says:

    Thanks for sharing the recipe! Could I check if the butter used is salted or unsalted butter? Thank you!

    Like

  26. Katherine Ng says:

    Thank you for your Windsor bread recipe

    Like

  27. Smurftie says:

    I follow the recipes, but my dough doesn’t seems to raise double at the end of 40 minutes. I hand knead, what steps did I miss? End up my bread not as fluffy and soft as yours. Please help

    Like

    1. oladybakes says:

      Can extend the proofing time. Dough must also be well kneaded so that it will extend and rise properly.

      Like

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 )

Google photo

You are commenting using your Google 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