Verdict from my family:
"The picture tells it all."
"Can you make this bread every week?"
Recipe: Source from "Second Book of Baking for Beginners" By Carol.
A): 270 g bread flour
30 g low protein flour (plain flour)
1/2 teaspoon instant dry yeast
1 egg (about 50 g nett)
30 g Castor sugar
1/8 teaspoon salt
150 cc milk
30 g unsalted butter (cut into small cubes)
B): Topping ingredients - ham and cheddar cheese cut into strips.
(I used 4 slices of picnic hams, each cut into 4 strips, and 4 slices of cheddar cheese, each cut into 4 strips).
1) Combine ingredients A in a mixer, beat until forms dough.
2) Add in butter, continue beat until a smooth and elastic dough is formed.
3) Place dough in a lightly greased container, cover with damp cloth and keep in a warm place for 60 minutes or until doubled in size.
4) Spread small amount of bread flour on working table surface. Remove dough from the container and place on the table, punch out gas. Divide dough into 8 equal portions (about 69 g - 70 g each). Roll into round balls. Cover with damp cloth and rest for 15 minutes.
5) Use a rolling pin to flatten the dough into an oval shape and roll into olive nut shape. Use a very sharp knife and make a deep cut across the centre of the dough. After fermentation, the slit will expand for the ease of spreading the topping ingredients later.
6) Spray water on the dough surface and keep them in the oven for 60 minutes.
7) About 8 ~ 10 minutes before the fermentation time, take out the dough from the oven. Preheat oven to 170 degree C.
8) Arrange ham and cheese on each dough. Glaze with egg wash. Bake in the preheated oven for 18 ~ 20 minutes till golden brown.
9) Transfer buns on the rack. Leave to cool.