Soft Butter Bun

   Butter bun for hi tea....nice and soft!

 Membrane test..ok!

 Ready for first proofing....

 Proofing in process....

  Proofing again  about 1-1/2 hours and ready to baked..

Ingredients:

250 gm bread flour
25 gm cake flour
5 gm instant dry yeast
15 gm milk powder
40 gm caster sugar
1/2 tsp salt
100 ml water, about 36C/97F
80 ml milk, about 36C/97F
40 gm butter, softened at room temperature
whisked egg, for egg wash

 Mix all ingredients (except butter). When all the ingredients come together, knead in butter until the dough passes the thin membrane test. (The dough could be stretched to a thin membrane, as shown in the above picture). Roll it into a ball. Place into a lightly greased bowl, cover with plastic wrap. Let it proof untill it's doubled in size, about 1 hour.
Transfer to a clean floured surface. Deflate and divide the dough into  equal portions. Knead each into a ball shape. Place them evenly in a lightly greased baking tin . Cover with plastic wrap and let it proof until doubled in size, crowded together, almost reaching the rim, about 1 to 1½ hours.
About 5 to 10 minutes towards the end of proofing time, preheat oven to 170C/ 335F. Egg wash the dough portions. Bake in preheated oven for about 20 to 25 minutes. Remove the buns from the oven and let it stand for 2 to 3 minutes. Turn them out from the tin onto a wire rack. Serve warm with butter if you like. The leftovers can be kept in an air-tight plastic bag or container, at room temperature.                                                                    Adapted From:christinesrecipes