Roti Buns / 로티 빵

Please come to KkoKko’s Cafe and have a cup of coffee and a Roti bun~~~ :)

Last Saturday, all of us went to Honey Berry after Pho noodle for lunch. It was Zachary’s turn to pick a restaurant.

Each kids had a Roti bun along with frozen yogurt. When I saw how much they enjoyed those buns … I wanted to bake some myself. As soon as I returned home I went on a research…I found the recipe from Korean cooking website. I have baked already once and  today was my second time baking these buns. The second time around, I revised the recipe. They came out even better!! :)

When Sheena took a bite… “Mmmm~ It’s not buttery as HoneyBerry’s but it tastes good and healthier.”  That’s exactly how I felt about these buns.  All the kids said, “Mmmm~” when they took their first bite.  I was a happy baker. :)

Here is Kim’s family Yummy Roti Bun Recipe~~

Dough~

1 1/2 cups bread flour

1/4 cup all-purpose flour

3 tablespoons castor sugar

2 tablespoons, butter at room temperature

1/2  teaspoon sea salt

1  package  dried yeast (2  1/4 teaspoons)

1/2 cup lukewarm milk

1 egg , at room  temperature

1 egg  & 1 tablespoon water for egg wash

Sift the flours,sugar and salt in a large mixing bowl.

Add the yeast and mix well. Make a well in the center; add milk,and egg.  With a wooden spoon, stir from the center, incorporating flour with each turn, to obtain a rough dough.

Transfer to a floured surface and knead in the butter evenly.(knead until smooth and elastic) Place a greased bowl, cover and let stand in a warm place for until double in size.

Punch down the dough lightly and knead briefly. Divide the dough into 9 portions. Let dough rest for 10 minutes. Then roll the dough into balls.

Brush with egg wash and cover loosely and leave to rise in a warm place until doubled in volume. (about 30 -40 minutes)

Lets making mocha topping while dough is rising…..

Mocha Topping

2 teaspoons instant coffee or espresso

1 teaspoon hot water

7 tablespoons butter

3/4 cup Confectioners’ sugar, sift (1/2 cup for regular sugar )

1 egg plus 1 yolk

1/2 cup all-purpose flour

Combine coffee and hot water and mix well. Set aside.

Cream the butter and sugar until soft. Add the eggs and coffee mixture, beat until well blended.

Slowly beat in the flour in 2 batches, beat until the mixture is smooth and creamy.

Fill the topping in a  plastic bag and keep in the fridge until ready to use.  When the dough is ready…

Cut off a tiny tip of the bag and pipe the topping on the buns in a spiral starting from the top center.

Preheat the oven to 375 degrees F.  and bake for 15 -20 minutes.

Remove buns from the pan and cool on a wire rack.

Kim’s Family Roti Buns ~~ Enjoy!

:)


35 thoughts on “Roti Buns / 로티 빵

  1. HAHAHAHA!!!
    NOW, I TRANSFORMED FROM THE BAGEL MONSTER TO THE MUFFIN MONSTER TO THE ROTI BUN MONSTER!!!!!!!!!!!

  2. I made these today. Everything went well except the coffee cream.
    The cream basically slid off the bun and left a bun naked with a bunch of cream surrounding the bun.
    There was a little remaining on the bun but very slight.
    How do you get the coffee cream to stay on while baking? I’m assuming it’s cause of the high butter ratio to flour…should I chill the cream first?
    I’m confused as to how you got yours to stay on.
    Thanks for your help. Looking forward to trying the cream again.
    Please let me know if you can help.

  3. Hi Christine,
    Yes, chill it! :) After you make the topping, put it in a plastic bag and keep in the fridge until you’re ready to use it. Although topping might be a bit hard to squeeze at first but your hand temperature will start to soften the topping and you’ll manage to pipe it… You will have to bake them immediately. I hope you’ll be more successful next time. I’m not an expert baker but if you have any questions please let me know… Good luck Christine!

  4. Hi. I tried the roti bun today. My family loved it. Thank you for the recipe. I have some leftover topping, what can i do with that? Any suggestions please…..

  5. Hi Suchi, Thanks for visiting and so glad to hear that your family loved the buns. I usually freeze left over toppings and use it next time. After reading your comment, I had this idea…perhaps, put it on the butter cookie slice (dough)of muffin and bake it. It will give a nice coffee flavored cookies and muffins. I think I will try that next time. You let me know if you have a better idea. Happy baking!

  6. Hi… Well I am actually pretty good at baking and cooking, but my roti buns turned out awful!! They were super dense and it just did not taste anything like a roti. I followed the recipe and the ingredients- I don’t know what went wrong..

    They look like biscuts and I even chilled the frosting but it still melted off. Please help me, and the rotis are really dense- I even allowed it to rise, but it didn’t rise too much. ADVICE???

  7. Hi Samantha

    I am sorry to hear that your roti buns didn’t turn out too good.

    There are a couple of things I know that can cause the problems you are describing. I am not an expert baker… but it can be due to having too much flour or the dough didn’t rise long enough.

    However, if I allowed too rise too long, the bread will come out like a rock after baking. I learned from a book that if you let the dough rise too long, by the time it goes into the oven, the yeast will be exhausted causing the dough to turn flabby, and the bread won’t spring.

    One more thing, yeast does not like salt so the yeast dough actually rises faster when it is made without salt. Although it’s a bit different then my direction here, don’t let the yeast touch salt or liquid until the very last moment. The King Arthur book and The bread Baker’s Apprentice by Peter Reinhart are good books to read/get. In fact, go to the King Arthur website and you can learn a lot about bread baking.

    For the topping try to pipe through quickly after you take out from the fridge and bake them right away. Good luck!

  8. Thank you for sharing your Roti Bun recipe. I am actually eating my roti bun bought from honeyberry this morning with a cup of my flavored coffee.

    I am a novice baker and I never made dough or even tried to kneed dough before. Is it possible to buy ready made dough? If so, what brand do you suggest. Also, can you tell me “what is castor sugar? And where can I purchase it?

    I appreciate your reply.

  9. Hi Grace and thanks for visiting.

    I never used ready made dough, but I think you can… Rhodes or Bridgford frozen bread loaves will be good.
    Just thaw the frozen bread dough until it is easy to work, divide the dough into 50-60g or any size you prefer, roll the dough into balls, cover loosely and leave them to rise in a warm place about 45 minutes or until doubled. Finally, pipe the topping on the buns in a spiral starting from the top center & BAKE.

    Castor or caster sugar is the name of a very fine sugar in Britain – “superfine” sugar in the United States. Superfine sugar is regular (granulated) sugar that has been ground more finely and most grocery stores carry it.
    If you have a food processor or coffee grinder, you can make superfine sugar. Add regular sugar and run it several times to break up larger crystals. If I don’t have superfine sugar, I just use regular sugar….
    Honeyberry buns are lighter and fluffy than mine, however, I also learned that commercial bakeries do use bread enhancer in their dough recipes.

    Good luck Grace~ I hope you buns turn out good. :)

  10. Hi, I tried baking your Rotti Bun Recipe (I love Honeyberry’s Rotti Buns!). At first, I knew something was wrong when I was trying to stir it with wooden spoon, it didn’t incorporate all the flour mixture (there were a few left on the bowl and the dough was crumbly) and the dough wasn’t smooth. I transferred the dough in a floured surface and knead it with the butter. I don’t think I knead it enough. How long should one knead a dough (I think I did mine for about 2 minutes)? After 30 minutes, the dough did not rise so I left it for another 15 minutes and still, it didn’t double in size. I think it just expanded for another 1 inch in diameter. Still, I followed the steps and lastly, left the dough balls (brushed with egg wash) for another 40 minutes and it did not rise at all. Got the coffee cream from the refrigerator and piped it on the dough balls and I bake it for 15 minutes. The buns were dense and the cream were melted off the buns (fell off on the sides). What did I do wrong? Please help. I really want to be able to make these Rotti Buns and your photos look a lot like HoneyBerry’s and I bet they taste so good too! Please help me! Please, please!!! Thanks a lot!
    By the way, here are the ingredients that I used:
    Castor Sugar – Regular Granulated Sugar
    Lukewarm Milk – Lukewarm Evaporated Milk (canned)
    Bread Flour – Best for Bread Flour (Gold Medal Brand)
    Dry Yeast – 1 sachet Active Dry Yeast (Fleischmann’s Brand) – they have 3 types: Active Dry Yeast, Rapid Rise & Instant Dry Yeast – DID I USE THE CORRECT ONE?

    Help, please? Thanks again!

  11. Thanks for visiting Cat!

    Sorry to hear that your roti buns didn’t turn out too well.
    To be honest, our roti buns don’t have fluffy soft texture as Honey Berry ones do, but they’re are good enough and tasty.
    My coffee topping do fall off on the sides as buns as they are baking in the oven. I used active dry yeast and regular sugar as well, and they seemed to work well. (Sorry Cat!)Your dough will be “rough” and not smooth. The photo on the post is taken after kneading. I just updated it to “rough dough”.(Thank you Cat!)

    Here are some changes you can adapt, and hopefully it will turn out better.

    1. Try to make the dough with regular milk instead of evaporated milk. Evaporated milk has half its water boiled away so it is thicker and richer than regular milk.

    2. Knead your dough at least 8 minutes. I usually knead it about 8-11 minutes. Here’s a helpful video about kneading. “Kneading is a necessary step to ensure that bread dough rises properly” http://www.youtube.com/watch?v=dWj8oHMPFm0

    I hope you’ll be more successful next time. :)

  12. Hi! I’m so excited to make these as I am obsessed with these buns! Would it be possible for you to come up with the recipe for the filling inside the chocolate butter one? It’s just a small amount but it’s creamy and has a salty taste to it and it’s just so addicting! Pls pls pls!

  13. Hi Vivian,

    I use Medaglia D’oro Instant Espresso Coffee. I have looked through my baking books and online but I can’t seem to find the recipe that you’re describing.

    Instead of chocolate butter filling, how about using Nutella spread?

  14. Thanks Kkokko!
    The filling isn’t chocolate, it’s some creamy colored filling with some orange colored flecks. Definitely is a mystery lol. Thanks so much for your reply!

  15. Hi Vivian,
    Hmmm… It looks like some kind of custard filling. When I get a chance, I would buy one and taste it for myself. I will see if I can figure out what it is. You’re so cute Vivian and very cheery!!

  16. thnx for your sharing this recipe, i’ve been addicted to this buns, i first tried these yummy buns while in Korea for a vacation & i fell for them. Now back in the US i hv to travel about an hour 1/2 to buy them & that only goes to show how desperate i have been in getting my teeth sunk into these goodies! then recently went to Honolulu & my goodness i was so happy that there’s this little place around Ala Moana (back part of mall) i believe owned/operated by a Korean & saw outside the pictures of roti buns i just dashed into that store & bought about a dozen! woah i just ate so much & since then i hvnt had any coz i wasn’t able yet to travel to the place where it will take me almost 2 hrs to get there! i wished they had a place around my area but there’s none! I’ll try this recipe for sure & i can hardly wait! thnx again!

  17. hi kkoko are you in korea i wondered? i always go to honey berry which is about 2 hrs from our area that’s not thru freeway i avoid the freeway hence it takes me about 2 hrs drive :)

  18. Hi SJ,
    Thanks for visiting and your comment. Wow! Driving two hours to get buns? :) You must really like them. I live San Jose California and we have many HoneyBerrys. My recipe is somewhat similar taste as HoneyBerrys but the bread texture isn’t the same as them. They have a more fluffy and light texture them mine, however, my children say that they’re good enough. I hope you’re successful with buns so you don’t have to drive too many two hrs driving. Good Luck & Happy Baking!!! ^^

  19. Hi,
    I was looking at your recipe and am wondering if cake flour wouldn’t be better than bread flour to get the fluffy texture of the Honey Berry buns.

  20. Hi Jane,
    I learned from cookbooks that cake flour is low-gluten flour mainly used for making cakes and pastries. Most bakers use bread flour for their yeast breads. Bread flour has extra gluten in it (has from 12-14 percent protein). It feels more elastic while kneading, and helps to give a better bread texture.

  21. hi kkokko!

    i love honeyberry’s roti buns and wanted to make some for myself. i’m glad that there is a recipe that can be compared to that :3 i’ve got most of the ingredients, well really all but one: instant coffee. I’m not a big coffee drinker, so all that i have in the house is the ground coffee my parents drink. can i just brew a small cup of coffee to use in the topping or does it have to be instant coffee?

  22. Thanks for the recipe! I tried making this yesterday but the problem I had was that in all the steps that dough was left to rise, my dough didn’t really rise but just expanded laterally. The volume definitely doubled but instead of having the round shape of a bun, it was flat like a cookie. What did I do wrong?

  23. Hi Anjali,
    Hummm… if the dough rises too long it can also collapse during baking. Hope this helps.

    “If you leave the dough for too long, the yeast will run out of steam and the gluten will lose its ability to support the loaf. The result is a loaf that goes nowhere, it just puffs up a little bit and that’s it. Make sure you don’t let the dough rise too long. Do the punch-in test. Don’t let the dough rise to more than twice the volume it had when you set it out. N.B. Some breads require a triple on final rise.

    If you do let the dough rise too long, there is still hope. Knead the dough all over again, for a minute or two. this will give the yeast a chance to find some new sources of nutrition and get rid of the gases that have built up in the dough. Then set the dough to rise again, but for a shorter time. This is an emergency procedure and works about two thirds of the time; it’s worth a try, but don’t get your hopes up.”
    http://artisanbreadbaking.com/problems/

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