August 2017

I saw this recipe on Facebook some time back.  Apparently it was something that was going viral here in Malaysia.  Looking through the ingredients it did seem quite yummy, so I started writing this post, with some small adjustments and notes.

It took me two tries to get this right, using my trusty old Kenwood BM250 breadmaker.  One of the recipes I found online asked for a lot of yeast (3 tablespoons!), and even though I cut it down to 2 packages (slightly over 2 tablespoons), the dough doubled up really fast and practically exploded in my breadmaker by the end of the dough cycle.  The given oven temperature was also way too hot, and my first batch turned out too brown and really crusty.  Even after adjusting the temperature down by 20 degrees, the second batch still turned out quite brown.  I think because there was too much yeast and I left the dough to rise for too long, the yeast consumed all the sugar and the rolls turned out rather tasteless, and not to mention smelled really yeasty.  Even though they softened a bit after they were completely cool, the texture was really dry and rough.  So, in short, my first try was a bust.

For my second attempt, I halved the amount of yeast, and added some salt in hopes that the rolls retain their moisture better and stay soft.  I also reduced the oven temperature to 150 degrees and baked for only 20 minutes.  The results were wonderful! The bread was beautifully soft and moist, and the flavor was just nice.  Success!