Garlic Butter Roll Bun | Roti Gulung Mentega Bawang Putih


Another great bun recipe! GARLIC BUTTER ROLL! It looks like croissant but it not, texture is like bun, like asian soft bun. Pack with garlic,buttery, chives flavours!

I usually bake this bun to bring it to work. Im a very picky eater. Mostly I eat what I cook. This bun is a great company for tea or coffee for breakfast! If you are an avid reader of my blog at this time you must knew that I prefer bun over bread. I guess that is what myself, as Asian used to eat since child. We prefer bun over bread.

I received a question last few weeks, She asked me what is the dfferent of bun and bread. So I will answer it in this post according to my understanding and knowledge.

  • A bun usually is bake with a filling, flavouring or topping while bread, people but spread or dip in a soup.
  • A bun usually is soft and buttery while most bread is dense and drier.
  • A bun is a single-serving baked good while bread are usually bake as loaf.




Garlic Butter Roll Bun | Roti Gulung Mentega Bawang Putih


  • 320g all purpose/bread flour | 320g tepung serbaguna/tepung roti
  • 7g yeast | 7g yis
  • 140ml water | 140ml air
  • 30g sugar | 30g gula
  • 20g milk powder | 20g tepung susu
  • a pinch of salt | secubit garam
  • 1 medium egg | 1 telur saiz sederhana
  • 60g butter | 60g mentega
  • ---------------------------------
  • 2 tablespoon chive | 2 sudu besar daun kucai
  • 1 teaspoon salt | 1 sudukecil garam
  • 1 1/2 teaspoon garlic powder | 1 1/2 sudukecil serbuk bawang putih
  • 40g butter | 40g mentega


  1. Mix everything except butter in mixing bowl. | Campur semua bahan kecuali mentega ke dalam mangkuk bancuhan.
  2. Turn on low speed to mix well all ingredients. | Guna kelajuan perlahan untuk campur sebati bahan.
  3. Put in butter, once all ingredients combine well. Turn the second speed and let it knead for 10-15 minutes.| Masukkan mentega selepas adunan campur sekata. Tukar kelajuan kedua dan biarkan ia adun selama 10-15 minit.
  4. Window pane test ( watch the video) | Uji elastik ( Sila lihat video)
  5. Cover and let it double the size | Tutup adunan dan biarkan ia kembang 2 kali ganda
  6. Degas and divide to 2, cover and let it rest for 5 minutes. | Buangkan angin dari adunan dan bahagi kepada 2. Tutup dan biarkan ia rehat selama 5 minit.
  7. Preheat oven at 170-180C. | Panaskan oven pada suhu 170-180C.
  8. In a container mix well butter, garlic powder,salt and chives. | Di dalam bekas campur rata, mentega, serbuk bawang putih, garam dan daun kucai.
  9. Roll the dough to 1/2 cm thick. | Ratakan adunan kepada 1/2 cm ketebalan.
  10. Divide the flatten dough to equal shape triangle, size is by choice. | Bahagikan sama rata adunan kepada bentuk 3 segi, saiz 3 segi adalah pilihan sendiri.
  11. Roll the triangle shape dough like a croissant shape. | Gulungkan adunan 3 segi tersebut seperti croissant.
  12. Cover and let it double in size. | Tutup dan biarkan ia kembang 2 kali ganda.
  13. Egg wash the dough | Sapukan telur pada atas adunan.
  14. Bake at 170C-180C for 13-15 minutes.| Bakar pada suhu 170-180C selama 13-15 minit.
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