Honey And Vanilla Buns

I am feeling very nervous as SPM results will be announced on this coming Wednesday (23rd March). Yes! There's only a few days left. It's hard for me not to think or care about it. I really need to get straight A+'s in order for me to be given a scholarship by the government.

I want to go to UK or Ireland to do medicine. One thing that I am not very sure about is whether I should do my A-level first or wait for the scholarship. If I wait for the scholarship and end up not getting one, I have to go through matriculation which makes it even harder for me to go to oversea. I'm in a dilemma! Help me! :(

Moving on to our main topic, I made some bread again today. I actually wanted to bake muffins for Hani today so that she can bring some to school tomorrow. But I'm not sure what muffins to bake. So I ended up baking bread instead. The recipe is from JMC. The buns are cottony soft, maybe because it uses water roux or tangzhong method. I'm submitting this to Yeastspotting.

Honey and vanilla buns : (I halved the recipe and got 12 buns)

Source : Kak Rosmarlina

• 500 g high protein flour
• 3 tablespoon honey
• 3 tablespoon milk powder
• 3 tablespoon vegetable shortening
• 1 egg
• 3 tablespoon sugar
• 220 ml warm water
• 6 g instant yeast
• 4 tablespoon water roux
• 1 teaspoon salt
• few drops of vanilla

1. Put everything in the mixing bowl and knead using a dough hook for about 7-10 minutes. If kneading by hand, it will take a longer time. (The dough is a bit sticky)

2. Let the dough rise until doubled (about one hour). Punch down the dough and divide into 24-26 equal parts.  Use whatever filling you like - I used nutella. Plain ones are equally good. Shape into dinner rolls and leave to rise again until doubled.

3. Brush the buns with some milk and bake in a preheated oven at 180C for 15-18 minutes.