Assorted Buns II

Makes 12 buns

Sponge Dough
Yeast - 1 Tsp
Water - 1 Tbsp
Bread Flour - 210g
Sugar - 1/4 Tbsp
Cold Water - 110g

1. Mix yeast with water and let rest for 10 mins.
2. Mix the rest of the ingredients to form a dough.
3. Cover with cling wrap and let rest 2 and 1/2 hours. 

Main Dough (to be added to the sponge dough above)
Plain Flour - 90g
Yeast - 1/2 Tsp
Sugar - 55g
Salt - 4 g
Milk Powder - 10g
Cold Water - 20g
Egg - 1/2 (about 30g) (balance of egg can be used to brush on bread buns before baking)
Butter - 30g 

1. Add sugar, salt and eggs to the sponge dough. 
2. Mix in the flour, yeast, milk powder and water.
3. Once a dough is formed, add in the butter and knead to a elastic dough. 
4. Proof for 10 mins. 
5. Knead to small round/oval shape of 50g each. Let dough rest on greased oven baking tray. 
6. Cover and let it proof for 45 mins.
7. Brush with egg wash and bake at 180 deg C for 20 mins or until brown.

Recipe modified from Alex Goh's World of Bread