Momi Classic Rosemary Bun
Nice to go with some meat or chicken curry
Cooking Instructions
- 1
In a mixing bowl, whisk together fresh milk, yeast and the 2 TBSP sugar. Set aside for 15 until they grown well
- 2
Add in sugar, eggs, butter, cooking oil, ghee oil, shortening and whisk well
- 3
In separate mixing bowl, mix well flour, salt, baking powder, nutmeg and rosemary then only take them out into the yeast bowl. Mix all well, cover with kitchen towel / plastict wrap and let them rest for an hour then keep them in the refrigerator for at least 4-5 hour
- 4
Take out the dough, let them rest for an hour out of the refrigerator. Knead the dough and portion them into 75gm-100gm each. You'll have at least 13 portion. you can either let them into round or oblong shape
- 5
Spread the egg wash on top each of the portion and bake at 180 for 15-20 minutes
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