Adapted from Diana Gale( The Domestic Goddess Wannabee)
Ingredients
270gm warm water.
83gm corn oil
2 tablespoons (about 16g) active dry yeast (or instant yeast)
56 gm sugar
4g salt
1 egg
3 1/2 cup (or about 476g) bread flour (high gluten)
Instructions
1. Heat oven to 220C.
2. In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your hand and mix in the salt, egg and flour.
3. Hand Knead until well corporated and dough is soft and smooth. (Just a few minutes) The dough will be a little sticky. I floured my hands, knead it one to two times, and it became really easy to shape. If your dough is too wet, add a little more flour and knead a few times.
4. Form dough into 12 balls and floured your hand lightly and roll the balls if still sticky and then place in a greased 9 x 13 pan or cupcakes cup and allow to rest for 15 minutes.
1 egg( sieve n leave aside for egg wash)
Glaze with egg wash. Bake for 10-12 minutes or until golden brown.
After cool then keep in airtight container.
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