Variety Buns

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Ingredients for bun dough:
250gm  bread flour/ high protein flour
  50gm  plain flour
Note: can mix the flour..sometimes i play around with wholemeal flour too..totalling of 300gm of flour
    1tsp  instant yeast
    1       egg
 60gm  castor sugar/brown sugar (can be lesser, depending on fillings)
150ml  milk
 60gm  butter

Ingredients for bun fillings (I've used):
- ham
- cheese
- hotdogs
- apple jam (homemade refer here)
- chocolate chips (added 5 June 2012)
- nugget (added 5 June 2012)
- popcorn chicken (added 9 June 2012)
- strawberry (added 9 June 2012)
- seafood tempura from shihlin (added 24 June 2012)
- Bak Kwa (dried meat) (added 1 July 2012)

Method:
Using Bread Machine:
1. Pour all ingredients in BM according to BM's instructions, except butter
2. Set BM to dough and 500gm setting
3. Add in butter after 5 or 10 minutes, once the dough is formed
4. When done, punch the dough and let it rest for 10 mins then divide dough to small portions
5. Roll the dough to desired sizes
6. Add/ Roll in preferred fillings
7. Set in pan and let them proof to double the size, bout 1 hour (i put them in oven with a bowl of hot water, changing it bout 20 mins once)
8. Preheat oven at 180C for 10 minutes
9. Brush dough with egg just before baking
10. Bake buns at preheated oven at 180C for 15-20 minutes

Enjoy your buns while it's hot..the most can keep for 3 days, else keep in fridge and reheat before eating.

adopted from:
http://angelcookbakelove.blogspot.com/2009/06/walnut-raisin-cinnamon-roll.html
http://iloveicookibake.blogspot.com/search/label/bread

Up for updates (9 June 2012)
- baked mini buns over the weekend for our breakfast supply for the week, didn't change recipe though wanted to try TZ but it was quite late at night, so just stick to this successful recipe.