Wednesday, May 14, 2014

Garlic Butter Fan Tan Rolls

How could this Momsie resist making bread coz it gives her great pleasure, kneading flour into a pliable dough…and the joy of witnessing the dough turned into golden brown pieces of delectable buns. Needless to say I like my house to smell of freshly baked buns…hmmm can’t describe the feelings to you guys at all unless you too love to bake bread like me then you will know what I mean (“,)

I like to pop in to dailydelicious because the owner takes the trouble to put up a pictorial step by step on how to make the bread rolls  and I love her generosity in sharing her recipes and tips. Over here we can’t get bun/bread books that are good and her sharing has benefit me a lot.

The texture of this bread roll is slightly different compared to the other buns  because this dough uses shortening instead of butter . The bread roll skin is crispier than normal bun so I guess the shortening has some effect on the bun :) 

Anyway, this recipe is a keeper for sure and I tell you if you are a bun lover you will definitely love it….try it to believe it ^___* and a special thanks Pook of dailydelicious for sharing such a wonderful recipe and looking forward to more bun/bread recipes from her.

Garlic Butter Fan Tan Rolls - adapted from Dailydelicious


225 ml
15 g
fresh yeast* (or 5 g instant yeast)
2 teaspoons
caster sugar
450 g
strong white flour
2 teaspoons
30 g
vegetable shortening or lard
egg, beaten
55 g
salted butter, softened
cloves of garlic, crushed
2 tablespoons
chopped flat-leaf parsley

1 Scald the milk and set aside to cool to blood temperature. Skim.

2 Mix the yeast with the caster sugar and 2 tablespoons of the milk. (if using instant yeast, mix the instant yeast with all the milk and the sugar)

3 Sift the flour with the salt into a large bowl. Cut the vegetable shortening into small pieces and rub into the flour.

4 Make a well in the center of the flour and pour in the yeast mixture, egg and most of the remaining milk. Mix to a soft but not sticky dough, adding more milk (I add about 2 tbsp of milk) or flour as necessary.

5 Knead for 6 minutes by machine or 10 minutes by hand until satiny.

6 Place the dough in an oiled bowl and turn the dough to coat it in a thin film of oil. Cover with oiled cling film and leave to rise until doubled in size.
Mix the garlic and parsley with the butter.

7 Heat the oven to 190°C. Lightly butter 16 muffin tins.

8 Knock back the risen dough by kneading for 30 seconds then roll it into a rectangular measuring 80 X 30cm.

9 spread the garlic mixture over the dough. Cut the dough length ways into 6 strips.
Stack the strips then cut them into 16 (5 cm) pieces. Place the pieces in the muffin tins and cover with oiled cling film. Leave to prove until soft and pillowy, about 30 minutes.

10 Bake in the centre of the oven for 20 minutes or until golden-brown. Serve warm.

11 To reheat, place the rolls on a baking sheet in an oven preheated to 180°C for 10 minutes.

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