Roti Paung (Terengganu Butter Buns - Old School Method)

Anyone from Terengganu? If you are, you will be familiar with Roti Paung (I spell it with a "g" instead of Roti Paun). It is a yeasty buttery sweet bun with a wonderful aroma. Some Roti Paung have sweet coconut filling but I am not a fan of those. 

I noticed that the Roti Paung available now does not taste the same as those from my childhood. There came a point when I requested my mother not to buy anymore Roti Paung for me when she comes to visit. Mum agrees that the ingredients and methodology have been compromised in the name of commercialization.

The ingredients are very simple - flour, sugar, eggs, water and yeast. I use fresh yeast to make Roti Paung because the aroma is much more intense compared to the quick method using instant yeast. However, I must warn you that this old fashioned method used by my grandaunts is a slow rise method. It takes approximately 8 hours for the first rise and another 6 to 7 hours for the second rise. For me, it is worth the wait as I get the Roti Paung of my childhood.

Making the Roti Paung is quiet simple really, unlike the more sophisticated bun or bread making techniques that are used these days. It is basically a dump and mix method, nothing much to it. The only tricky part is adding water, too much would make the dough wet and sticky.

This is my 20th and third successful attempt so far.  I had thrown away Roti Paung that came out hard like rocks or dough which wouldn't rise. My downfall at the beginning was the kneading of the dough. I couldn't get it right until I saw Chef John's method here.

This recipe and method below is adapted from my Aunt.

Roti Paung

Ingredients :

300g plain flour

2 eggs 

70g sugar 

50g butter at room temperature

Some warm water

1 soup spoon fresh yeast (recipe here)

Method :

1. Mix sugar, eggs, butter and yeast.

2. Add flour, 1/3 at a time and use a spatula to stir.

3. If the mixture is too dry, add water a little at a time.

4. When dough is formed (sticky but firm enough) transfer to a well floured surface.

5. Knead until dough becomes elastic.

6. Oil a container and put dough in. Cover and let rise to double its volume.

7. Remove dough onto a well floured surface.

8. Divide dough into 12 portions (or 24 if you want daintier buns)

9. Put a small piece of butter into the center of the dough and roll into a ball.

10. Arrange the dough onto well oiled/buttered baking trays and cover.

11. When dough has doubles in size, bake in preheated oven at 160C (or 180C depending on your oven) for 10 to 15 minutes.

For quick method using instant yeast :
1/2 packet instant yeast
1 teaspoon sugar
2 teaspoons flour
Some warm water

Method :
- Mix all the above to form a paste
- Leave to rise until double in volume.
- Use this in place of fresh yeast.

I made this Roti Paung as shown below with the cultivated yeast which was frozen for almost 2 months. Hence, the proofing time was much longer, about 12 hours.

All the ingredients, clockwise from top eggs, fresh yeast (defrosted and left to stand overnight), butter, sugar and flour.

Mix sugar, eggs, butter and yeast.

This is how the mixture looks like. Then gradually add flour.

Dough is firm enough to be transferred to floured surface.

Dough after kneading.

Put into a well oiled container. This is at 8.30am.

I covered using another container. This is my Aunt's method and I think it's ingenious.

Dough doubled in volume. This is at 7.20pm.

Place dough onto well floured surface and divide into 12 or 24 portions. Form into balls and place some butter in the middle and roll.

Place the dough balls onto well buttered trays.

Same method, cover with another tray. Leave to rise overnight.

Doubled in volume. This is at 7:00 am the next day.

Freshly baked.

You can make smaller ones. Dainty is not in my vocabulary, hence big sized buns.

The inside looks like this.

Quite nice and fluffy.

I am submitting this post to Malaysian Food Fest, Terengganu Month hosted by Lena of frozen wings.