Coffee Buns (Rotibuns)
12 buns
Servings 12
Ingredients
Dough
- 1 ½ teaspoon active dry yeast (6 grams)
- ¾ cup warm milk, 100-110 degrees F (187 ml)
- 1 teaspoon granulated sugar
- 3 cups bread flour (420 grams)
- ¼ cup granulated sugar (50 grams)
- ½ teaspoon salt
- 1 large egg, beaten
- ⅓ cup butter, softened at room temperature (75 grams)
Coffee topping
- ½ cup butter, softened at room temperature (113 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs
- 1 cup cake flour (130 grams)
- 1 ½ tablespoon instant coffee (9 grams)
- 1 tablespoon warm water
Instructions
- In a small bowl, combine yeast with 1 teaspoon granulated sugar and warm milk. Let sit for 5 minutes or until yeast is activated and mixture is foamy.
- In a large bowl, sift together bread flour, ¼ cup sugar, and salt. Add yeast mixture, egg, and butter and mix to combine. Knead until dough is smooth, about 7-8 minutes. Transfer dough to a clean bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Punch down dough and divide into 12 pieces. Roll each piece into a ball. Place them on two lined baking sheets and loosely cover. Let rise for 1 hour.
- Preheat oven to 350 degrees F.
- Making the topping. Dissolve instant coffee in warm water. Whip together softened butter with sugar until well combined. Add eggs and instant coffee mix, stirring until combined. Sift 1 cake flour and add to wet ingredients, stirring just until combined. Transfer coffee topping to a piping bag. Pipe the coffee frosting on each roll, making sure the piped lines are touching each other.
- Bake rolls for 15-20 minutes or until topping has set and rolls are browned. Remove from oven and cool slightly before serving.
