Go Back

Rotiboy/ PappaRoti Copycat Coffee Buns

Soft, fluffy milk buns with a melted salted butter center, topped with a crunchy coffee crust.
Prep Time 15 minutes
Cook Time 18 minutes
Resting time 1 hour 40 minutes
Total Time 2 hours 13 minutes
Course Bread
Cuisine Malaysian
Servings 8 buns

Ingredients
  

For the dough

  • 200 ml water
  • 70 grams granulated sugar
  • 300 grams bread flour
  • 30 grams milk powder
  • ½ teaspoon salt
  • ½ tablespoon instant yeast
  • 30 grams unsalted butter softened

For the filling

  • 80 grams salted butter

For the topping

  • 80 grams unsalted butter softened
  • 65 grams powdered OR granulated sugar
  • 1 egg
  • 80 grams all-purpose flour
  • 1 tablespoon instant coffee powder
  • 1 tablespoon hot water

Instructions
 

  • In the bowl of your stand mixer, add all the ingredients except for the butter.
  • Transfer the bowl to your mixer, and start mixing at Speed 1 until the ingredients come together, 2 to 3 minutes. Add the butter, and continue mixing until incorporated.
  • Increase to Speed 2 and knead, until dough is smooth and elastic, about 18 minutes.
  • Shape the dough into a tight ball and transfer to a well-oiled bowl. Cover the bowl and let rest in a warm place, until dough is doubled in size, 45 minutes to 1 hour.
  • While the dough is resting, divide the salted butter into 8 pieces, and shape into tiny balls.
  • Once the dough has doubled, transfer to a lightly dusted or oiled surface. Separate about ⅓ of the dough.
  • Divide the separated dough into 8 equal-sized pieces.
  • One at a time, wrap the salted butter with the dough, and pinch to seal.
  • Divide the remaining two-thirds of the dough into 8 equal-sized pieces.
  • Roll the divided dough pieces into a tight ball.
  • One at a time, flatten a piece of dough, and place the wrapped butter balls in the center, seam-side down.
  • Pinch to thoroughly seal.
  • Arrange the bread rolls in a tray, making sure to leave sufficient space in between to allow for rising. Cover and let rest, until doubled and fluffy, 35 to 40 minutes.
  • While the bread is resting, make the coffee topping. In a small bowl, add the instant coffee powder and hot water, and mix until completely dissolved. Set aside.
  • In a medium-sized bowl, add the butter and sugar. Whisk until thoroughly combined.
  • Add the egg and the coffee mixture, and whisk until thoroughly combined.
  • Fold in the flour, and mix until thoroughly combined.
  • Spoon the mixture into a piping bag or small ziplock bag. Set aside until ready to use.
  • Preheat the oven to 180 degrees C (fan 160 degrees C).
  • When the rolls are done rising, pipe the coffee topping in a spiral motion, starting from the center of each roll and working your way to the edge.
  • Bake in the oven for 18 minutes.
  • Let cool on a wire rack. Serve warm.