1 tsp instant yeast
1 tbsp sugar
40g honey + 150g home made soy milk mix well
0.5 tsp salt
Egg (optional, I didn't put this round)
270g Bread flour & 120g organic wholemeal flour, plus extra if necessary (if dough is too wet)
30g butter (room temperature)
Soy residue: not sure the amount. I used 100g of soy bean to make soy milk. I put entire residue into the buns.
Topping (b):
1 tsp of water & honey, mix well.
Method:
1. Mix (a) except butter until the dough comes together. If using a standing mixer, knead the dough with the dough attachment until elastic. If not, knead the dough on a lightly floured surface until soft and elastic. The dough will become more workable the longer you knead. Add butter and knead till soft and elastic again. (This is called Direct straight method - Note 1).
2. Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap or a clean kitchen towel. Let the dough rise in a warm area until it doubles in size, about 1 hour.
3. Punch dough down, divide into 12 (or more) equal portions, and shape each portion into a round ball. Place in a pan (or on baking sheets). Cover with a kitchen towel and let it rise for another 15 minutes.
4. You may make your own shape for your buns then let them rest and rise for 45 mins to 1 hour.
5. Preheat oven to 170 °
6. In a small bowl, combine (b). Brush over the rolls. Bake for 13-15 minutes or until lightly browned. Serve warm or at room temperature.
Note:
1. Refer link for video for direct straight method: http://caroleasylife.blogspot.sg/2009/10/blog-post_7.html?m=1
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