Coffee Cookie Buns, Aka Mexican Coffee Buns, Rotiboy (Copycat)

Name: Coffee Cookie Buns, Aka Mexican Coffee Buns, Rotiboy (Copycat)
Prep time: 3 h 45 min
Cook time: 18 min
Yield: Serves: 22
Ingredients: 118.29 ml water; 118.29 ml bread flour; 591.47 ml bread flour; 11.09 ml instant yeast; 9.85 ml caster sugar; 177.44-236.59 ml warm water; 118.29 ml caster sugar; 4.92 ml salt; 59.16 ml unsalted butter (room temp); 2.46 ml vital wheat gluten; 2 eggs; 2 crushed ice cubes; 414.03 ml bread flour; 14.79 ml liquid honey; 59.16 ml powdered milk or 59.16 ml dry buttermilk; 177.44 ml salted butter, cut into 22 pieces (that is a stick and a half of butter, place the cut pieces in freezer for 30-45 min. to firm); 88.74 ml unsalted butter (room temp); 236.59 ml minus 2 tbs icing sugar; 19.71 ml instant coffee; 14.79 ml hot water; 2 eggs; 158.51 ml all-purpose flour; 29.58 ml powdered milk

Coffee Cookie Buns, Aka Mexican Coffee Buns, Rotiboy (Copycat) was pinched from <a href="http://www.food.com/recipe/coffee-cookie-buns-aka-mexican-coffee-buns-rotiboy-copycat-463117" target="_blank">www.food.com.</a>

"Prep time includes resting/rising. Also a copycat of Pappa Roti. These are delicious and so different- Not really Mexican, they are from Malaysia. It is like a thin coffee butter cookie spread over the bun. When you bite into these the outside is crisp while the inside is soft and buttery. I have been told you can freeze the cooked buns and heat in an oven for 10-12 min.(never tried this)--the texture does end up being more chewy/dense after the first day (still tastes good)--so I halve the recipe if I know they won't get eaten by the next morning. Or refrigerate half the dough to use the next day. The outer crust will go soft after a while--if the buns are room temperature, heat in oven for about 4-5 minutes and then take out and wait a minute or two and it crisps up again. You may need extra bread flour in the final dough when kneading if too sticky...add a TBS at a time. This recipe is converted from metric to US measurements so it is not always easy to get exact...."

INGREDIENTS

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118.29 ml water

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118.29 ml bread flour

•

591.47 ml bread flour

•

11.09 ml instant yeast

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9.85 ml caster sugar

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177.44-236.59 ml warm water

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118.29 ml caster sugar

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4.92 ml salt

•

59.16 ml unsalted butter (room temp)

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2.46 ml vital wheat gluten

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2 eggs

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2 crushed ice cubes

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414.03 ml bread flour

•

14.79 ml liquid honey

•

59.16 ml powdered milk or 59.16 ml dry buttermilk

•

177.44 ml salted butter, cut into 22 pieces (that is a stick and a half of butter, place the cut pieces in freezer for 30-45 min. to firm)

•

88.74 ml unsalted butter (room temp)

•

236.59 ml minus 2 tbs icing sugar

•

19.71 ml instant coffee

•

14.79 ml hot water

•

2 eggs

•

158.51 ml all-purpose flour

•

29.58 ml powdered milk

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