Servings: 12

Bread flour 300g Bread flour 300g
Milk powder 10g Milk powder 10g
Instant yeast 3g (~1 tsp) Instant yeast 3g (~1 tsp)
Salt 3g (~1 tsp) Salt 3g (~1 tsp)
Sugar 40g Sugar 40g
Milk 185g Milk 185g
Egg 40g (set aside the excess for egg wash after 2nd proof) Egg 40g (set aside the excess for egg wash after 2nd proof)
Butter 30g Butter 30g
 
Minor changes made:- Minor changes made:-
- only use speed 2 on KA for kneading and stopping every 2 or 3 min to scrape/ check - only use speed 2 on KA for kneading and stopping every 2 or 3 min to scrape/ check
- divided into 12 portion for mini buns and added cheese before the 2nd proof - divided into 12 portion for mini buns and added cheese before the 2nd proof
- 2nd proof is done in a closed oven with a bowl of warm water for 20-30 min - 2nd proof is done in a closed oven with a bowl of warm water for 20 to 30 min
- Baked at 160°c for 25 min - Baked at 160°c for 25 min
 

Minor changes made:-
- only use speed 2 on KA for kneading and stopping every 2 or 3 min to scrape/ check
- divided into 12 portion for mini buns and added cheese before the 2nd proof
- 2nd proof is done in a closed oven with a bowl of warm water for 20 to 30 min
- Baked at 160°c for 25 min
Enjoy!