P.S. Can I tell you, biting into the hot, freshly baked buns was delicious heaven! The butter and sugar melted, beautifully flavouring the buns. I am drooling thinking of them.....
1 batch Tangzhong (Roux)*
3 tablespoon sugar
1 teaspoon salt
2 tablespoon milk powder
2-3 tablespoon melted butter or olive oil
1/3 cup bread flour
Oil a mixing bowl that will be used later to knead bread dough. Set aside.
Add prepared flour mixture to food processor and process until dough comes together and has "bounce" when a finger is pressed against the dough. Add 2-3 tablespoons of melted butter or olive oil, as preferred. Process to incorporate oil before removing dough from food processor.
Remove dough and placed in prepared oiled mixing bowl.
Set the bowl of bread dough in unheated oven. Place a cup of hot water help the dough proof (rise).
When dough is double in size, remove and turn onto floured surface. The soft dough will spread/ flatten out.
Dust dough surface with flour and pat out slightly before using rolling pin to form an even dough.
Cut dough to different sizes depending on whether you want to make a loaf of bread, or rolls or buns. We used half quantity of dough for loaf of bread and the other half for 10-12 buns.
We formed the remaining dough into butter buns; placing a pat of butter and a some sugar in center of dough pieces, folding over to seal and shaping into buns. Place on greaseproof paper lined trays to proof (rise).