BAKE WITH PAWS

Sourdough Brioche with Soft and Fluffy Crumb

I made a few attempts to bake a Sourdough Brioche and am finally to achieve the texture that I'd like it to be. This is not the traditional Brioche that is very rich and eggy. This is a lighter Sourdough Brioche that is very fluffy and soft. It'll be good for people that would prefer something that isn't so greasy and rich and yet still enjoy the taste of Brioche.

Some time ago, I made Brioche using instant yeast. It was nice, however I still think it is a a little too rich and the crumb is not as fine as this. I was inspired to bake it again after trying some brioche that my brother in-law bought.

I have other Soft Sourdough Bread recipes that you may like to try too.

It is advisable to read the below general notes before starting baking.

GENERAL NOTES:

KNEADING TIME

For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

OVER KNEADING

Some have experienced the dough breaking during the second proofing. If that happens it is due to over kneading. Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

FLOUR

The right flour plays a very important role in bread making. Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%. All purpose flour content less protein around 9 - 11%. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. Sources from here and here.

HYDRATION

The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.

PROOFING

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.
If you are unable to judge by just looking at the dough, you can do the finger poke test:

Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

BAKING

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

SOURDOUGH STARTER

It is advisable to refresh the sourdough starter before preparing the levain and to use the starter (levain) at its peak.

I used more levain (sourdough starter) in my soft bread recipe to get less sourness taste. This sounds weird right? More starter will make the dough rise faster and less time needed for the dough to digest and produce acids. The acids give the sourness taste. In resulting less acids produce and bread become less sour.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Sourdough Brioche with Soft and Fluffy Crumb

Yields: 8 pull-apart buns in 450g loaf pan

INGREDIENTS:

Levain - 190g total (ratio 1:1:1):

65g sourdough starter (100% Hydration)

65g bread flour (I used Japan High Gluten Flour)

65g water

Main Dough:

255g bread flour (I used Japan High Gluten Flour)

50g brown sugar

1 tsp salt

2 large eggs, whisked (about 108g without shell)

20g full cream milk (whole milk)

1/4 tsp of vanilla extract or paste (optional)

80g butter, room temperature

Egg Wash:

1 egg + 1 tbsp water, whisked

Utensil:

450g Loaf pan (20 X 10 X 10 cm) or (8" X 4" X 4")

METHOD:

OPTION 1 - SCHEDULE TO BAKE IN THE MORNING

Levain (7.00 pm)

Mix all ingredients in a jar and cover.
Let it ferment in room temperature in tropical climate (approximately 29C - 30C) until tripled. It took about 3 - 5 hours. You will loose some that stick to the jar. So, you will yield 190g of starter.

Main Dough (Around 11.00 - 11.30 pm)

Put all ingredients (except butter) including the 190g sourdough starter (levain) into a bowl of stand mixer. Using the paddle attachment, mix for 2 minutes or until all incorporated. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter in two batches and continue knead for 15 minutes or until reach window pane stage. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
Let the dough rest for 15 minutes - 60 minutes in the same bowl, covered with cling film or the lid. (I rest this dough for 15 minutes).
Transfer the dough to a floured table top.
Divide dough into 8 equal portions and shape into balls (please refer to the diagram).
Place bun onto the loaf pan.
Let it proof overnight at room temperature (25C - 27C) until 90% of the size, about 1.5cm below the rim of the pan. I placed in an air-conditioned room. It took approximately 8 hours.

Baking (Around 9.00 am)

Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
Brush with egg wash.
Bake in a preheated oven for 25 - 30 minutes, or until golden brown.
Remove bread from oven and let them cool on rack.

OPTION 2 - SCHEDULE TO BAKE IN LATE AFTERNOON OR EVENING

Levain (the night before)

Mix all ingredients in a jar and cover. Ratio 1:3:3 = 28g starter + 84g flour + 84g water. You will get slightly more than 190g. But, you will need only 190g.
Let it ferment in aircond room temperature (approximately 25-27C) overnight until tripled. It took about 10 - 12 hours.

Main Dough (The next morning)

Put all ingredients (except butter) including the 190g sourdough starter (levain) into a bowl of stand mixer. Using the paddle attachment, mix for 2 minutes or until all incorporated. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter in two batches and continue knead for 15 minutes or until reach window pane stage. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
Let the dough rest for 15 minutes - 60 minutes in the same bowl, covered with cling film or the lid.
Transfer the dough to a floured table top.
Divide dough into 8 equal portions and shape into balls (please refer to the diagram).
Place buns onto the loaf pan.
Let it proof in room temperature (29C - 30C) until until 90% of the size, about 1.5cm below the rim of the pan. It will take approximately 3 - 5 hours or longer.

Baking

Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
Brush with egg wash.
Bake in a preheated oven for 25 - 30 minutes, or until golden brown.
Remove bread from oven and let them cool on rack.

No comments

I tried to make Japanese Snow White Buns. The colour of the buns turned out nice and white. Unfortunately, the texture seemed like it was under baked and sticky. I wanted to make sure that I got the right texture, so I bought some Snow White Bread from a Japanese Bakery to try (they call it FuwaFuwa). And sure enough, the texture was to the one that I baked.

I tried it again but baked it longer this time. The buns become a very light brown and no longer looks like snow white bread. However, this time the texture is very fluffy, soft and chewy. So, I decided I prefer it this way with the slight colour and the texture is what I am looking for. Instead of calling it Japanese Snow White Buns, I should call it Japanese Soft White Buns.

As you know, I am fond of the Yudane method. I used exactly the same recipe as my Japanese Soft White Bread (Shokupan) but in different quantities.

The Japanese Soft White Buns are super fluffy, soft and moist. It stays fresh longer than most other ordinary homemade bread.

Yudane method is quite similar to Tangzhong (water-roux) method. Both methods are scalding method. For the Yudane method, boiling water is used to scald the flour instead of cooking over the fire. Please click here to see the differences between Yudane vs Tangzhong Method.

I have other Yudane Method recipes that you may like to try too. Yudane Method Bread Recipes.

It is advisable to read the below general notes before starting baking.

GENERAL NOTES:

KNEADING TIME

OVER KNEADING

FLOUR

HYDRATION

PROOFING

First Proofing:

Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
If it bounces back just a little, then the dough is ready to be punched down and shaping.

Second Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until 80 - 90% of the size.

BAKING

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Japanese Soft White Buns

Yields: 9 buns

INGREDIENTS:

Yudane:

70g bread flour (I used Japan High Gluten Flour)

70g boiling water

Main Bread:

280g bread flour (I used Japan High Gluten Flour)

1 1/2 tsp instant yeast

24g (2 Tbsp) brown sugar

1 tsp salt

14g butter

200g fresh milk or full cream milk (start with 180g first, reserve 20g to add in slowly if the dough too dry, you do not need to use all. I used 190g)

Utensils:

8 inch square pan, lined with parchment paper.

METHOD:

Yudane:

Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.
Cling film and place in the fridge for at least 4 hours or overnight.
Take out from the fridge 30 minutes before using to return to room temperature.

Main Bread:

Put all ingredients (except butter) and including all the yudane dough (tear into pieces) into the bowl of a stand mixer. Mix with paddle attachment for 2 minutes or until all incorporated. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue kneading for another 10 - 13 minutes or until the dough comes together, become elastic, smooth and reaches window pane stage. I noticed that it is harder to achieve window pane stage with Yudane method dough. It could be due to the gelatinization of starch. Window pane is not really neccessary as long as you kneaded the dough long enough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
Let the dough rise in a warm place for 45 to 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.

To shape:

Transfer the dough to a clean floured surface then divide into 9 equal portions.
Form each portion to a ball. Please watch the video "How to shape the Buns"
Place all dough balls in the prepared loaf pan.
Let the dough rise for 30 minutes or till about 80% of the size.

To bake:

Preheat oven at 170C (top & bottom heat) for 10 minutes.
Sift plain flour or bread flour on top of the buns.
After 10 minutes when the oven is ready, reduce the temperature to 150C (top and bottom heat), bake for 50 - 55 minutes or until very light brown.
Remove buns from oven and the pan, let the buns cool on rack.

8 comments

For a few years now I have been making Mooncake Biscuits using the beautiful fish mould belonging to my mother-in-law. I am quite happy with the result. This year, I used a different mould and added some Pandan and Gula Melaka Coconut Filing to it. This fish mould is not as pretty as my mother-in-law's but it's the perfect size to be stuffed with filling.

Coconut filling is very local. I combined pandan and gula melaka to make it more flavourful. I was inspired to make these after tasting some given to us by our friend's mother.

COMMONLY ASKED QUESTIONS:

What type of flour to use?

It is advisable to use low protein flour like pau flour or cake flour. All purpose flour is acceptable too if you can't get pau flour or cake flour. The lower the protein content of the flour will yield more softer mooncake biscuit.

What type of oil?

Neutral-flavored oils are suitable for making the skin dough. Example like corn, peanut, canola, or sunflower oil. Most recipes will specify peanut oil as it adds a nutty fragrance.

How to determine the weight of the mould?

Put some dough into the mould and press until fill up to the brim. Remove the dough from the mould and weight it on a kitchen scale.

How to store and when is the mooncake ready to eat?

Freshly baked mooncake biscuits are rather dry and are best enjoyed 2 or 3 days later. Store the mooncake in an airtight container in a cool place. Let them rest for at least 2 to 3 days before serving in order for the pastry to relax for a better flavour and texture. After the third day, it is recommended to store the mooncake biscuits in the refrigerator. It is best to eat the mooncake within 2 weeks.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Mooncake Biscuit with Coconut Filling

Yields: 25 Fishes

INGREDIENTS:

Pandan and Gula Melaka Coconut Filling

300g grated coconut (white part only)

100g gula melaka, chopped

1/4 to 1/2 tsp salt

2 tsp corn startch + 2 Tbsp water

6 pandan leaves

130g water

Mooncake Biscuit:

450g Pau flour/cake flour/all purpose flour

1/4 tsp double action baking powder (optional)

300g Homemade Golden Syrup

9g Alkaline water

120g Peanut oil

Egg wash:

1 egg yolk + 1 Tbsp fresh milk, mix well and strain

Tools:

Baking trays

Baking sheets or parchment papers

Mooncake fish wooden mould

Brush

METHOD:

Filling:

Cut the pandan leaves into chuncks. Blend pandan leaves with 130g of water, squeeze out the juice through a sieve.
In a saucepan, put grated coconut, pandan juice and gula melaka. Stir well and cook over medium low heat until gula melaka are dissolve. Add in cornstarch mixture and stir well. Continue cooking until coconut become slightly sticky and dry dry. Stirring occasionally to prevent the bottom of coconut from burning. Remove from sauce pan and leave aside to cool.
Weight the coconut filing about 15g and roll into a ball (I prefer more skin than the filling). You may get more than 25 balls. But, you do not need to use all.

Mooncake Biscuit:

Line the baking trays with parchment papers and set aside.
Whisk sugar syrup, alkaline water and peanut oil together thoroughly.
Sift flour in a large bowl, make a well in the center and pour in the sugar syrup mixture. Using a spatula to mix and form to a soft dough. The texture will be sticky and very soft. But, after 1 to 2 hours of resting the dough will become firm and easier to handle.
Cover the mixing bowl with cling wrap then set it aside in the fridge for at least an hour or overnight before using.
Shaping:

Measure dough to about 33g and roll it into a ball. Flatten the dough. Place a ball of filling in the centre, wrap around the filling and carefully push the folds to seal, shape into a ball then into a long round shape. Dust with flour all around.
Dust the mould with some flour and press firmly into fish mould. Knock the mould on surface gently to release. Place it on the lined baking tray. Press green bean as fish eyes. To get even baking, do not place the unbaked fishes too closely.

Bake in the preheated oven 160C (top and bottom heat) for 10 minutes. Remove from oven and let cool, on the baking sheet, for 10 minutes.
Once the cookies have cooled for 10 minutes, brush lightly with the egg wash, taking care not to smooth out the edges of the design with the brush.
Bake for an additional 15 minutes or until golden brown.
Cool down biscuits and store them in an airtight container and and let them rest for at least 2 to 3 days before serving in order for the pastry to soften.

No comments

After posting the Oat Porridge Soft Sourdough Buns recipe two weeks ago, I received a lot of enquiries for an Oat Porridge Soft Bread recipe using instant yeast. This time I shaped it into loaves instead. If you prefer buns, just shaped into buns and bake in an 8 inch square pan.

I used pâte fermentée (pre-fermented dough in French) or sometimes called "old dough" to make this soft and flavourful bread. Traditionally, bread makers take a portion of the bread dough made and save it overnight for next day baking. I made it from scratch since I did not have any ready old dough. With this method, the bread is more flavourful and aromatic due to the higher acidity and fermentation gasses produced during the slow fermentation.

Please click on Bread Making Method to understand more details.

This Oat Porridge Soft Bread is very soft, fluffy and flavourful. By second day, it is still soft. However, it is not as chewy and moist as bread made using Yudane method.

It is advisable to read the below general notes before starting baking.

GENERAL NOTES:

KNEADING TIME

OVER KNEADING

FLOUR

HYDRATION

PROOFING

First Proofing:

Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
If it bounces back just a little, then the dough is ready to be punched down and shaping.

Second Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof the dough until it just reaches or is slightly below the rim of the pan.

BAKING

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Oat Porridge Soft Bread (Old Dough Method)

Yields: 2 loaves in 450g Loaf Pan

INGREDIENTS:

Old Dough:

175g bread flour (I used Japan High Gluten Flour)

110g full cream milk (whole milk) or fresh milk

1/8 tsp instan yeast

1/8 tsp sugar

Oat Porridge:

35g rolled oat

110g water or milk

Main Dough:

175 bread flour (I used Japan High Gluten Flour)

40g honey or brown sugar (I used brown sugar)

3/4 tsp instant yeast

1 tsp salt

30g butter, room temperature

80g fresh milk or full cream milk (please do not add all at one time, reserve 20g and add in one table at a time later )

Topping:

Some rolled oats

Utensil:

450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")

METHOD:

Old Dough

Combine water, yeast and sugar in a mixing bowl. Then add in bread flour and knead with your hand until smooth. Roll into a ball and place in a greased bowl. Cover with cling film and let it ferment for 12 - 16 hours in cool place or air-conditioned room (25C - 26C) if you live in a hot climate.
You may also let it proof 1 hour in room temperature (hot climate). After 1 hour, place into the refrigerator for 24 - 36 hours. Take out the old dough from refrigerator to return to room temperature 30 minutes before using

Oat Porridge:

In a saucepan, cook the rolled oats in water for few minutes until become thick porridge. Keep aside to cool.

Main Dough:

Put all ingredients (except butter) including all the old dough and oat porridge into a bowl of stand mixer. Using the paddle attachment, mix for 2 minutes or until all incorporated. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
Let the dough rise in a warm place for 45 to 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.

Shaping:

Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. You may shape into 1 loaf or 3 loaves at your choice.
Form each portion into a ball.
Flatten with rolling pin.
Roll the dough like a swiss roll into a log.
Flatten the log with rolling pin as shown.
Roll up the dough again like a swiss roll until a log is formed.
Place all the dough in the prepared loaf pan.
Let the dough rise for 30 minutes or till 90% of the size, slightly below the rim of the pan.

To bake:

Then preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 minutes.
While waiting for oven to preheat, brush with egg wash and sprinkle some rolled oats.
Bake in a preheated oven for 25 - 30 minutes, or until golden brown.
Remove bread from oven and let them cool on rack completely before slicing.

8 comments

I bought a packet of Shredded Mozzarella Cheese that was meant for Pizza but I had an idea to make a Stuffed Cheese Buns and so I decided to make these buns instead. I used my Shokupan Japanese Soft White Bread recipe as my hubby loves the chewy, soft and moist texture.

The bread dough is made using Yudane method. Yudane method is quite similar to Tangzhong (water-roux) method. Both methods are scalding methods. For the Yudane method, boiling water is used to scald the flour instead of cooking over the fire. Please click here to see the differences between Yudane vs Tangzhong Method.

This Stuffed Cheese Buns is super soft and the mozzarella is stringy when melted. It is so satisfying to bite into it and tear the bun apart.

I have another Cheese Buns Recipe that you may like. Cheese Bread Rolls and Cheesy Garlic Pull-Apart Bread.

It is advisable to read the following notes before starting baking.

GENERAL NOTES:

KNEADING TIME

OVER KNEADING

FLOUR

HYDRATION

PROOFING

First Proofing:

Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
If it bounces back just a little, then the dough is ready to be punched down and shaping.

Second Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your buns collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it reaches 80% in size.

BAKING

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Stuffed Cheese Buns (Yudane Method)

Yields: 8 buns

INGREDIENTS:

Yudane:

50g bread flour (I used Japan High Gluten Flour)

50g boiling water

Bread:

200g bread flour (I used Japan High Gluten Flour)

1 1/8 tsp instant yeast

1 1/2 Tbsp (16g) brown sugar

3/4 tsp salt

10g butter

145g fresh milk or full cream milk (start with 130g first, reserve 15g to add in slowly if the dough too dry), I used total 130g for these buns.

Filling:

200g Mozzarella Cheese Block would be ideal, cut into a 20 - 25g cube. I used shredded Mozzarella cheese instead because it was what I had on hand and I compressed it into a ball.

Topping:

Dried oregano leaves and basil leaves (optional)

Egg Wash:

1 egg + 2 tsp water, whisked

Utensils:

Baking tray, lined with parchment paper.

METHOD:

Yudane:

Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.
Cling film and place in the fridge for at least 4 hours or overnight.
Take out from the fridge 30 minutes before using to return to room temperature.

Bread:

Put all ingredients (except butter) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Mix with paddle attachment for 2 minutes or until all incorporated. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue kneading for another 10 - 13 minutes or until the dough comes together, become elastic, smooth and reaches window pane stage. I noticed that it is harder to achieve window pane stage with Yudane method dough. It could be due to the gelatinization of starch. Window pane is not really necessary as long as you kneaded the dough long enough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
Let the dough rise in a warm place for 45 to 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 8 equal portions.
Form each portion into a ball. Flatten the dough and roll into a flat circle. Place the mozella cheese in the centre, wrap and seal.
Place bun onto the baking pans lined with non-stick baking paper. Make sure they are about 1 ½ to 2 inches apart.
Let it rise for another 20 - 30 minutes or until 80% in size.

Baking:

Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
Brush with egg wash and sprinkle some dried herbs.
Bake in a preheated oven for 12 - 15 minutes, or until golden brown.
Remove buns from oven and let them cool on rack.