Momi Classic Rosemary Bun

Name: Momi Classic Rosemary Bun
Yield: 13 servings
Cuisine: American
Ingredients: 1 cup Fresh milk; 1 tbsp Yeast; 2 tbsp Sugar; 3 Egg - Mesium size; 1/2 cup Sugar; 1/4 cup Butter; 1/4 cup Ghee Oil; 1/4 cup Cooking oil; 1/4 cup Shortening; 1 tbsp Rosemary - Finely chop; 1/2 tsp Nutmeg - powder / grated; 1/2 tsp Fine salt; 1 tbsp Baking powder; 5 1/2 cup Wheat flour; 1 Egg; 2 tbsp Warm water; 1 tbsp Mayo; 1 tsp Ghee oil; 1 tbsp Chicken stock powder; 1 tsp Rosemary; 1/4 tsp Nutmeg powder / grated; 1 dash Salt

MomiNina @cook_2912751

Malaysia

Nice to go with some meat or chicken curry

MomiNina @cook_2912751

Malaysia

Nice to go with some meat or chicken curry

Saved

Ingredients

13 servings

1 cupFresh milk
1 tbspYeast
2 tbspSugar
3Egg - Mesium size
1/2 cupSugar
1/4 cupButter
1/4 cupGhee Oil
1/4 cupCooking oil
1/4 cupShortening
1 tbspRosemary - Finely chop
1/2 tspNutmeg - powder / grated
1/2 tspFine salt
1 tbspBaking powder
5 1/2 cupWheat flour
Egg wash mix
1Egg
2 tbspWarm water
1 tbspMayo
1 tspGhee oil
1 tbspChicken stock powder
1 tspRosemary
1/4 tspNutmeg powder / grated
1 dashSalt

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Steps

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