Baked savory buns for the family as we have a pack of ham in the fridge to clear. Using @sulyntan soft milk bun recipe as the base because it’s fail-proof and super soft. We sized up the portion to 1.5 times and substitute with plant milk for dairy-free version. Didn’t egg wash the buns so it looked paler 😅 but still taste great! 😋 kids wiped out the whole batch in less than 24 hours.

Recipe as follows:

Ingredients (yield 715g dough):
375g Bread flour
45g castor sugar
5g salt
4g yeast
30g butter
275g cold plant milk (I’m using unsweetened soy and almond milk)

Toppings:
16 slices of ham (I used shaved honey ham)
Japanese mayonnaise
Dried parsley

Method:
1. Add bread flour, castor sugar, salt and yeast into mixing bowl and whisked to mix well.
2. Start mixer and add in cold plant milk slowly. Mix till getting a shaggy dough (about 5 -7minutes for me)
3. Add in butter and continue to knead till windowpane (about 15-20 minutes for me)
4. Round up the dough into tight ball and let proof till double (about 45-60 minutes)
5. Degas and divide dough to 16 balls (about 45g each). Round up the dough into small tight dough balls , cover and let rest on bench for 10 minutes
6. Flatten one small dough ball with rolling pin to an oval shape, slightly bigger than ham. Flip the flatten oval so that smooth side facing down. Place the ham on top of the oval and Swiss roll it from top down. Pinch to seal tightly including the ends. Use a dough scrapper to cut through the center of the dough lengthwise leaving the ends intact. Push one end inward to form a heart shape. (May refer to video and photos) . Repeat for the rest of the dough. Place it on baking tray , cover and let proof for 45minutes to an hour.
7. Squeeze some mayonnaise on top and bake at preheated oven at 150deg cel for 18 minutes. Removed from oven and sprinkle some parsley. Let cool on cooling rack.