Roughly mix all the above , set aside to rest & proof for an hour, covered.
Main dough :-
67 gm Bread Flour
54 gm brown sugar
27gm fresh milk
After an hour, tear the prefremented dough into small pieces. Mix in all the above main dough ingredients except butter. Knead well to form a rough dough, then add in butter.
Knead till you get a smooth shinny dough , no need to reach membrane stage
Use a rolling pin, roll the dough 15 x to form a flat rectangle. Then divide the dough into 40 gm each.
Shaped round & rest for 5 mins.
After 5 mins, roll flat into a rectangle shape & roll up like a swiss roll. Let rest for 5 mins .
After 5 mins, roll flat again & roll up like swiss roll , arranged in the baking pan.
Proofed for an hour or till double. Brush with egg wash & bake at 180C for 15 mins.
This recipe is a keeper! Short time and no need to knead till membrane stage but still yield a soft & sweet bun.