Ingredients
250 gm. bread flour
25 gm. cake flour
5 gm. instant dry yeast
15 gm. Pelwatte Milk Powder
40 gm. caster sugar
1/2 tsp. salt
100 ml water, about 36C/97F
80 ml milk, about 36C/97F
40 gm. Pelwatte Butter, softened at room temperature
Whisked egg, for brushing the dough
Method
Mix all ingredients (except butter) in a bread maker or knead by hand. I used my stand mixer this time. When all the ingredients come together, knead in butter until the dough passes the thin membrane test. (The dough could be stretched to a thin membrane). Roll it into a ball. Place into a lightly greased bowl, cover with plastic wrap. Let it proof until it’s doubled in size, about 1 hour.
Transfer to a clean floured surface. Deflate and divide the dough into 8 equal portions. Knead each into a ball shape. Place them evenly in a lightly greased baking tin. Cover with plastic wrap and let it proof until doubled in size, crowded together, almost reaching the rim, about 1 to 1½ hours.
About 5 to 10 minutes towards the end of proofing time, preheat oven to 170C/ 335F. Lightly brush whisked egg on each dough portion. Bake in preheated oven for about 20 to 25 minutes. Remove the buns from the oven and let it stand for 2 to 3 minutes. Turn them out from the tin onto a wire rack. Serve warm with Pelwatte butter if you like. The leftovers can be kept in an air-tight plastic bag or container, at room temperature.