Cream Cheese Bun or Dinner Rolls

I belief we all loves soft and fluffy buns/rolls.  This is one recipe which will sure  capture your hearts.  

Ingredients: (makes 9 buns)

280 g. Bread Flour/Plain Flour (I use bread flour)

1 tsp. instant yeast

2 tbsp. granulated sugar

1 whole egg

140 g. milk (lukewarm)

1/2 tsp. salt

50 g. cream cheese (room temperature)

Methods:

• In a mixer bowl, add flour, yeast and sugar.  Stir to mix using the dough hook with your hand, and make a well in the center.
• Add egg into the center, and break the egg using dough hook.
• Pour in lukewarm milk, and add salt.  Fix the dough hook on the mixer machine, and mix until a rough dough is form, with still some strains of flour.  Add cream cheese and continue to mix until all the ingredients are well combined; and a very soft and sticky dough form.  Cover and let the dough rest in the mixer bowl for 10 minutes.
• Rub some corn oil onto your hands (this enable us to handle the dough and not sticky at all).  Take the dough out from bowl; gather, fold the dough with both hands, form into a round ball, at this point the dough is not sticky but smooth.  Cover and proof dough for 60 minutes or until double in size.
• Tip dough over the work surface. To degas the dough, pull the sides and fold and shape into a ball.  Use your palms, flatten the dough into a disk, use a dough scrapper to divide the dough into 9 evenly pieces.  You can use a digital scale to measure to get an even sized balls, but I did not.  Take each dough, pull and fold until a round ball is formed, (if the dough is too sticky, can dust with a bit of flour) then, roll it using our palm. Repeat with the rest of the dough balls, and leave it aside on the work top.  Cover with a cling wrap and let it rest for 15 minutes.
• After resting, take a dough ball and shape the dough again by using our fingers, lightly press to flatten it into a round disk, pull up the sides and fold until a round ball, turn it over, then use our palm to roll into a smooth ball and place dough balls into a 8"x8" square pan, with a piece of parchment paper at the bottom.  Repeat with the rest of the dough.
• Cover and proof for another 45 minutes.
• To make the buns/rolls looks pretty, I use a small round cap to put over the top of each bun, use a small sift to sift flour over the top of each bun, and repeat until all is done.
• Bake in a preheated oven, place on second lower rack, of 160 degree Celsius for 30 to 40 minutes until brownish top.
• Remove from oven, and let it cool on a wire rack.  Remove the buns from the pan once its not too hot to do so, as the bottom will sweat and the buns will be wet.

Before final proofing

Into the oven for baking

Done with baking

This recipe is adapted from Youtube 'Gabaomom Cuisine'.  To get a better understanding of the step by step of making this buns, check it out in Youtube.