Basic Sweet Bun Dough Recipe๐Ÿž๐Ÿž๐Ÿž

I have been using this sweet dough bun recipe for many many years. It is a very soft dough and yet not sticky, so it is easy to handle and shape into different kind of rolls and buns. You can use your stand mixer or BM to knead the dough. Hope you enjoy this recipe as much as I do.
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Ingredients:
250 mlโ€‹ / 230g water/milk
1 egg – beaten
450gโ€‹ bread flour
3 tbspโ€‹ milk powder
4 tbspโ€‹ caster sugar
1 ยผ tspโ€‹ bread improver (optional)
ยพ tspโ€‹ salt
3 tspโ€‹ instant dry yeast
60gโ€‹ butter

Method:
In the thermomix bowl, put all the ingredient (except butter) according to the list, put on the measuring cup, mix 2 min / knead
Add in the butter, 10 min / knead until gluten is fully developed, ie. Elastic, smooth, non-sticky and pull-away from sides of mixing bowl. Stretch a piece of dough for testing. This dough should form a thin membrane before it breaks. (See picture below)
Put on the measuring cup, and leave to prove till double in size. (About 30 mins depending on weather)
Punch the dough down to release gases produced in the proving process. After punch down, do not knead the dough.
Shape the dough into your desire shape and or fillings
Put it on the baking tray line with baking paper, lightly spray some cooking oil onto the dough, loosely cover with cling wrap and let it prove till double in size in a warm place (I put it into the oven with the light turn on)
Preheat oven at 180 degree C
Bake for 20-25 mins till golden brown
Let cool slightly in the tray and transfer to cool on the wire rack

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