Pam’s Old-fashioned Sugar Bread Rolls

Remember those soft, soft bread rolls from the coffee shops or the old fashioned bakeries? They almost melt in the mouth. These are not your fancy, fancy recipe, but requires no elaborate machine or expensive tools.

Back to the good old days of baking where the baker just churns out rolls and roll of buns with simple taste and soft soft texture. The same buns I grew up with, the same buns we get to eat at those set-lunches at coffee houses where one warm roll with cold butter is all that takes us to heaven.

Simplified, this version requires no machine (since I could not find my dough hook) and no long waiting hours. Just old fashion bread making methods that my father would deploy.

If there’s only one Asian bread recipe you want to memorise, use this one. Easy to make, easy to learn, and easy to eat.

Watch the video on how to knead bread most effectively. That’s how I do it, but I use one hand instead. Effectively, about 100 times before you add the butter and salt, and another 500 times after the butter is added. It should reach the window pane by then. 🙂 Naw… it is not as hard as it looks. And much more effective than the machine.

I proofed the bread to 2.5 times its original size.

This picture shows half way through the proofing

This loaf is heavenly!

This is what I have been waiting for!!!!

Nah… lots of filings. 🙂

Old-fashioned Coffee Shop buns. Super soft and super good, and super easy.

If you want to discuss this recipe or take a free online baking class, please join us at www.facebook.com/groups/pamcooks . Don’t just learn how to follow recipes, learn how to bake. 🙂