Roti Paun (Little butter buns)

I feel so good when I having back my camera just now, hehehe. I quickly download old photos in the camera as I wanted to share with you this Roti paun. Roti paun is a small little buns that inside wrap with butter and this is one of the specialty in Kuala Terengganu.















This is the roti paun that I first tasted. It was given by my SIL who came all the way from Kuantan (she bought this during her trip to Kuala Terengganu).
Since I kept this bread in the fridge for few days, the bread turned out a bit dry and not that fresh. Since then I have been thinking to bake my own roti paun.

I was adapted the basic sweet dough recipe from Alex Goh which using Gelatinised method (with little changes).

When the bread hot came out from oven, it was so soft, fresh and good.

Try to wrap the butter filling nicely at the center of dough ball otherwise you will see melted butter came out from bottom of bread. But it is ok if this happened as that one bought by my SIL also have same problem, hehehe..Or you can even omit the butter filling, but I prefer with butter filling as it taste buttery and nice.

Roti Paun (Little butter buns)
recipe souce: by Sonia aka Nasi Lemak Lover
*makes 18pcs of roti paun and extra with few buns

Gelatinised dough
100g bread flour
70ml hot boiling water

1. Place flour in a mixing bowl.
2. Add hot boiling water and mix with wooden spoon to form a rough dough.
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour, and up to 48 hours.

To prepare Basic sweet bread dough

300g bread flour
100g plain flour
80g sugar
1 tbsp instant yeast
½ tsp salt
175ml cold milk
1 cold grade A egg
60g cold butter, cubed

1. Combine flours, sugar, yeast and salt together in a mixing bowl.
2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs
3. Using a stand electric mixer, mix on low speed, adding cold milk gradually.
4. Mix until dough is well combined and leave the sides of bowl.
5. Add in the cold butter cubes and mix on medium speed until dough is smooth.
6. Shape dough into a ball, leave to proof for 40mins or until doubled.

Butter filling
100g butter, room temperature
80g coarse sugar

1. Mix butter and sugar in a small bowl, stir to combine.
2. Place in the fridge (to harden) before use.

To assemble roti paun
1. Divide and shape bread dough into a small ball weighted 30g each.
2. Spoon 1tsp of butter filling and wrap inside the small dough ball.
3. Place dough ball in a greased 9” round cake tin (removable base).
4. Once completed, set aside to rest for 15mins.
5. Apply egg wash on top of the dough balls.
6. Bake at preheated oven at 180c for 20-25 mins.

Happy Baking !!

I am submitting this post to Aspiring Bakers #8 for June 2011-Bread Seduction, and you have a chance to win a cookbook if you submit a bake.