🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 83 (from laksa112)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa083.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://bakeomaniac.com/coffee-buns-recipe-rotiboy/\')), getAhrefsUnparsedNoserviceFromURL(\'https://bakeomaniac.com/coffee-buns-recipe-rotiboy/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/bakeomaniac.com\/coffee-buns-recipe-rotiboy\/","crawl_time":1775709099,"first_indexed_time":1699082873,"http_code":200,"src_unparsed":"com,bakeomaniac!\/coffee-buns-recipe-rotiboy\/ s443","src_root_hash":"8347731842687783283","history_drop_reason":null,"meta_title":"Coffee Buns Recipe (Rotiboy) - Baking Made Simple by Bakeomaniac","meta_descriptions":["These Coffee Buns, also fondly known as Rotiboy, is a Southeast Asian classic and staple that are frangrant, buttery and absolutely delish!"],"attrs_boilerpipe_text":"Skip to content\nBAKING MADE SIMPLE\nTiktok\nInstagram\nFacebook\nYouTube\nPinterest\nSearch for:\nWELCOME\nJAVIER\nRECIPES\nBAKING TIPS\nFOOD & BAKING BOOK REVIEWS\nCOLLABORATION\nSearch for:\nCoffee Buns Recipe (Rotiboy)\nktj95z\n2023-11-05T10:50:26+08:00\nSat, 04 November 2023\n|\nAsian Desserts\n,\nDough, Bread, Loafs and Rolls\n,\nRecommended\n|\nFor as long as I can remember, Coffee Buns, also known fondly as Rotiboy has been a childhood staple for many Singaporeans and Malaysians. These aromatic coffee buns are fluffy, have a lightly crisp top with a buttery interior. If I could only stick to one bun for the rest of my life (as extreme as it may sound), this may just be that one bun.\nHowever, a word of caution. These Coffee Buns may look deceivingly simple to some especially due to our familiarity with them. However, making them can be a little bit of a pain especially with the multiple processes.\nFirstly, you will have to make the bread. Here, I modified my trusty\nFluffy Hokkaido Milk Buns recipe\nfor this occasion. Then, you will have to prepare the coffee “biscuit” layer to pipe over the bread. Finally, and hte most simple, is to prepare mini slabs of butter to stuff into these buns. As long as you are comfortable making bread, this recipe shouldn’t be challenging for you. However, it can be slightly more time consuming.\nNonetheless, every single minute spent making this was well spent. On top of a sense of accomplishment, I was also really proud that my recipe nailed all the flavour notes of this classic bun.\nAs such and without further ado, my recipe (and video)!\nCoffee Buns Recipe (Rotiboy)\nby Javier Tan November-04-2023\nThese Coffee Buns, also fondly known as Rotiboy, is a Southeast Asian classic and staple that are frangrant, buttery and absolutely delish!\nIngredients\nFor Tangzhong \/ Water Roux:\n3 Tablespoon + or 45ml Water\n3 Tablespoons or 45ml Milk\n2 Tablespoons or 18g Bread Flour, Sifted\nFor Buns:\n2 and 3\/4 Cups or 345g Bread Flour\n1\/4 Cup + 1 Tablespoons or 60g Granulated White Sugar\n1 Large Egg, Room Temperature, 55g each\n3\/4 Teaspoon or 4g Table Salt\n1 and 1\/2 Teaspoons or 7g Instant Dry Yeast\n1\/4 Cup or 60g Unsalted Butter, Melted\nAll that was made Water Roux \/ Tangzhong\n1\/2 Cup + 3 Tablespoon or 165g Milk, Room Temp\nFor Buns (Coffee Topping):\n1\/3 Cup or 80g of Butter, Softened at Room Temp\n1\/4 Cup or 50g of Granulated White Sugar\nA large egg (approx 55g)\n3\/4 Cup or 90g of All-Purpose Flour\n1 Tbspn + 1 Tsp or 20ml Coffee (I used 2 Tsps Coffee Granules mixed into 20ml Hot Water)\nApprox 1\/2 Tsp Coffee Flavouring (Optional)\nFor Buns (Butter Stuffing):\n1\/3 Cup or 80g of Butter, Cold (I cut into approx 10 x 8g slabs)\nInstructions\nFirstly, prepare the Water Roux \/ Tangzhong by mixing the 3 ingredients at low heat. Stir until you form a sticky, slightly thickened gel.\nThen, cover the tangzhong and leave to cool.\nMeanwhile, mix Bread Flour, Sugar, and Salt together in a large bowl. Next, distribute the yeast throughout the ingredients.\nThen, add in the cooled melted butter, milk, tangzhong and egg and mix well for a couple of mins at high speed or to knead until it forms a clumpy wet mixture.\nOnce the bread comes together, knead well for another 6 – 7 at medium high speed.\nOnce done, the dough will no longer stick to the bowl and it will pass the windowpane test. [Note: if it is too sticky, you can consider adding up to 20g of flour]\nTransfer the dough to a large bowl and sprinkle some water on top of the dough. Next, Cover it with a damp cloth or plastic wrap and proof for 50 mins.\nOnce an hour is up, poke a hole at the center of the dough to release the excess air.\nNext, portion and shape into 9 equal balls of dough and place a slab of cold butter into the centre of each of them. Make sure to roll well so that the butter will not spill out during the baking process.\nTransfer the little balls of dough into your baking tray ( I am using a 9 x 9 inch ), then cover and proof for another 25-30 minutes. While waiting, prepare the coffee topping by creaming the butter and sugar and then mixing the remaining ingredients in, similar to making cookies. Then, transfer the coffee topping into a piping bag.\nStart preheating the oven at 180 degrees C when the proofing is about to be completed.\nOnce proofing has completed, pipe the coffee topping into a tight swirl over at least 3\/4 of the surface of the bun (the swirl will not expand much, so make sure to fill in the gaps!).\nBake for about 19-23 minutes until golden brown.\nServe and enjoy!\nDetails\nPrep time: 1 hour 30\n mins\nCook time:\n50 mins\nTotal time: 2\nhour 10 mins\nYield: 10 Delicious Coffee Buns (Rotiboy)!\nNotes\n:\nIf you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my \nInstagram\n, \nFacebook Page\n, or \nYouTube\n 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!\nBest eaten within 5 days.\nFeel free to ask if you need help!\nEnjoy!\n– Bakeomaniac, Javier Tan\nShare This Story, Choose Your Platform!\nFacebook\nX\nLinkedIn\nTumblr\nPinterest\nEmail\nRelated Posts\nBlack Sesame Madeleines Recipe\nBlack Sesame Madeleines Recipe\nTue, 07 April 2026\n|\n0 Comments\nChocolate Banana Butter Cake Recipe\nChocolate Banana Butter Cake Recipe\nMon, 06 April 2026\n|\n0 Comments\nOrh Nee Frosting Recipe\nOrh Nee Frosting Recipe\nThu, 02 April 2026\n|\n0 Comments\nOndeh Ondeh Steamed Cake Recipe\nOndeh Ondeh Steamed Cake Recipe\nMon, 30 March 2026\n|\n0 Comments\nBlack Sesame Banana Cake Recipe\nBlack Sesame Banana Cake Recipe\nThu, 26 March 2026\n|\n0 Comments\nOndeh Ondeh Pandan Chiffon Cake Recipe\nOndeh Ondeh Pandan Chiffon Cake Recipe\nMon, 23 March 2026\n|\n2 Comments\nOndeh Ondeh Butter Cake Recipe\nOndeh Ondeh Butter Cake Recipe\nThu, 12 March 2026\n|\n4 Comments\nBest Sugee Cake Recipe\nBest Sugee Cake Recipe\nTue, 10 March 2026\n|\n0 Comments\nFruity Berry Tiramisu Recipe\nFruity Berry Tiramisu Recipe\nSun, 08 March 2026\n|\n0 Comments\nFluffy Orange Chiffon Cake Recipe\nFluffy Orange Chiffon Cake Recipe\nMon, 02 March 2026\n|\n0 Comments\nSuper Fudgy S’mores Brownies Recipe\nSuper Fudgy S’mores Brownies Recipe\nSun, 01 March 2026\n|\n0 Comments\nPandan Ketupat Cookies Recipe\nPandan Ketupat Cookies Recipe\nWed, 25 February 2026\n|\n2 Comments\nOrange Butter Cake Recipe\nOrange Butter Cake Recipe\nSat, 21 February 2026\n|\n4 Comments\nEasy Steamed Orange Cake Recipe\nEasy Steamed Orange Cake Recipe\nWed, 18 February 2026\n|\n0 Comments\nCheckerboard Valentine’s Cookies Recipe\nCheckerboard Valentine’s Cookies Recipe\nTue, 10 February 2026\n|\n0 Comments\nInspiration Matcha: Valrhona Matcha Couverture Chocolate That Redefines Culinary Matcha\nInspiration Matcha: Valrhona Matcha Couverture Chocolate That Redefines Culinary Matcha\nSun, 08 February 2026\n|\n0 Comments\nHealthier Pineapple Tarts Recipe\nHealthier Pineapple Tarts Recipe\nTue, 03 February 2026\n|\n0 Comments\nTraditional Walnut Cookies (Hup Toh Soh) Recipe\nTraditional Walnut Cookies (Hup Toh Soh) Recipe\nWed, 28 January 2026\n|\n0 Comments\nFoolproof Kuih Kapit (Love Letters) Recipe\nFoolproof Kuih Kapit (Love Letters) Recipe\nFri, 23 January 2026\n|\n2 Comments\nBlack Sesame Butter Cookies Recipe\nBlack Sesame Butter Cookies Recipe\nWed, 21 January 2026\n|\n2 Comments\nComment\nPage load link\nGo to Top","attrs_markdown":"[Skip to content](https:\/\/bakeomaniac.com\/coffee-buns-recipe-rotiboy\/#content)\n\nBAKING MADE SIMPLE\n\n[Tiktok](https:\/\/www.tiktok.com\/@bakeomaniac \"Tiktok\")[Instagram](https:\/\/www.instagram.com\/bakeomaniac\/ \"Instagram\")[Facebook](https:\/\/www.facebook.com\/Bakeomaniac\/ \"Facebook\")[YouTube](https:\/\/www.youtube.com\/channel\/UC79HauGDa3yIj4U28iLz75w \"YouTube\")[Pinterest](https:\/\/www.pinterest.com\/bakeomaniac\/ \"Pinterest\")\n\n[![Bakeomaniac Logo](https:\/\/bakeomaniac.com\/wp-content\/uploads\/2019\/05\/logo_bakeomaniac.jpg) ![Bakeomaniac Logo](https:\/\/bakeomaniac.com\/wp-content\/uploads\/2019\/05\/Bakeomaniac_logo_mobile.jpg)](https:\/\/bakeomaniac.com\/)\n\n- [WELCOME](https:\/\/bakeomaniac.com\/)\n- [JAVIER](https:\/\/bakeomaniac.com\/javier\/)\n- [RECIPES](https:\/\/bakeomaniac.com\/recipes\/)\n- [BAKING TIPS](https:\/\/bakeomaniac.com\/baking-tips\/)\n- [FOOD & BAKING BOOK REVIEWS](https:\/\/bakeomaniac.com\/food-and-baking-book-reviews\/)\n- [COLLABORATION](https:\/\/bakeomaniac.com\/collaboration\/)\n\n# Coffee Buns Recipe (Rotiboy)\n[ktj95z](https:\/\/bakeomaniac.com\/author\/ktj95z\/ \"Posts by ktj95z\")2023-11-05T10:50:26+08:00Sat, 04 November 2023\\|[Asian Desserts](https:\/\/bakeomaniac.com\/category\/asian-desserts\/), [Dough, Bread, Loafs and Rolls](https:\/\/bakeomaniac.com\/category\/dough-bread-loafs-and-rolls\/), [Recommended](https:\/\/bakeomaniac.com\/category\/recommended\/)\\|\n\nFor as long as I can remember, Coffee Buns, also known fondly as Rotiboy has been a childhood staple for many Singaporeans and Malaysians. These aromatic coffee buns are fluffy, have a lightly crisp top with a buttery interior. If I could only stick to one bun for the rest of my life (as extreme as it may sound), this may just be that one bun.\n\n![](https:\/\/bakeomaniac.com\/wp-content\/uploads\/2023\/10\/Coffee-Buns-Rotiboy-Recipe-1.png)\n\n![](https:\/\/bakeomaniac.com\/wp-content\/uploads\/2023\/10\/Coffee-Buns-Rotiboy-Recipe-2.png)\n\nHowever, a word of caution. These Coffee Buns may look deceivingly simple to some especially due to our familiarity with them. However, making them can be a little bit of a pain especially with the multiple processes.\n\nFirstly, you will have to make the bread. Here, I modified my trusty [Fluffy Hokkaido Milk Buns recipe](https:\/\/bakeomaniac.com\/fluffy-hokkaido-milk-buns-recipe\/) for this occasion. Then, you will have to prepare the coffee “biscuit” layer to pipe over the bread. Finally, and hte most simple, is to prepare mini slabs of butter to stuff into these buns. As long as you are comfortable making bread, this recipe shouldn’t be challenging for you. However, it can be slightly more time consuming.\n\nNonetheless, every single minute spent making this was well spent. On top of a sense of accomplishment, I was also really proud that my recipe nailed all the flavour notes of this classic bun.\n\nAs such and without further ado, my recipe (and video)\\!\n\n### **Coffee Buns Recipe (Rotiboy)**  by Javier Tan November-04-2023\nThese Coffee Buns, also fondly known as Rotiboy, is a Southeast Asian classic and staple that are frangrant, buttery and absolutely delish\\!\n\n### **Ingredients**\n### **For Tangzhong \/ Water Roux:**\n- 3 Tablespoon + or 45ml Water\n- 3 Tablespoons or 45ml Milk\n- 2 Tablespoons or 18g Bread Flour, Sifted\n### **For Buns:**\n- 2 and 3\/4 Cups or 345g Bread Flour\n- 1\/4 Cup + 1 Tablespoons or 60g Granulated White Sugar\n- 1 Large Egg, Room Temperature, 55g each\n- 3\/4 Teaspoon or 4g Table Salt\n- 1 and 1\/2 Teaspoons or 7g Instant Dry Yeast\n- 1\/4 Cup or 60g Unsalted Butter, Melted\n- All that was made Water Roux \/ Tangzhong\n- 1\/2 Cup + 3 Tablespoon or 165g Milk, Room Temp\n### **For Buns (Coffee Topping):**\n- 1\/3 Cup or 80g of Butter, Softened at Room Temp\n- 1\/4 Cup or 50g of Granulated White Sugar\n- A large egg (approx 55g)\n- 3\/4 Cup or 90g of All-Purpose Flour\n- 1 Tbspn + 1 Tsp or 20ml Coffee (I used 2 Tsps Coffee Granules mixed into 20ml Hot Water)\n- Approx 1\/2 Tsp Coffee Flavouring (Optional)\n### **For Buns (Butter Stuffing):**\n- 1\/3 Cup or 80g of Butter, Cold (I cut into approx 10 x 8g slabs)\n### **Instructions**\n1. Firstly, prepare the Water Roux \/ Tangzhong by mixing the 3 ingredients at low heat. Stir until you form a sticky, slightly thickened gel.\n2. Then, cover the tangzhong and leave to cool.\n3. Meanwhile, mix Bread Flour, Sugar, and Salt together in a large bowl. Next, distribute the yeast throughout the ingredients.\n4. Then, add in the cooled melted butter, milk, tangzhong and egg and mix well for a couple of mins at high speed or to knead until it forms a clumpy wet mixture.\n5. Once the bread comes together, knead well for another 6 – 7 at medium high speed. Once done, the dough will no longer stick to the bowl and it will pass the windowpane test. \\[Note: if it is too sticky, you can consider adding up to 20g of flour\\]\n6. Transfer the dough to a large bowl and sprinkle some water on top of the dough. Next, Cover it with a damp cloth or plastic wrap and proof for 50 mins.\n7. Once an hour is up, poke a hole at the center of the dough to release the excess air.\n8. Next, portion and shape into 9 equal balls of dough and place a slab of cold butter into the centre of each of them. Make sure to roll well so that the butter will not spill out during the baking process.\n9. Transfer the little balls of dough into your baking tray ( I am using a 9 x 9 inch ), then cover and proof for another 25-30 minutes. While waiting, prepare the coffee topping by creaming the butter and sugar and then mixing the remaining ingredients in, similar to making cookies. Then, transfer the coffee topping into a piping bag.\n10. Start preheating the oven at 180 degrees C when the proofing is about to be completed.\n11. Once proofing has completed, pipe the coffee topping into a tight swirl over at least 3\/4 of the surface of the bun (the swirl will not expand much, so make sure to fill in the gaps!).\n12. Bake for about 19-23 minutes until golden brown.\n13. Serve and enjoy\\!\n### **Details**\n- Prep time: 1 hour 30\n  \n  mins\n- Cook time:\n  \n  50 mins\n- Total time: 2\n  \n  hour 10 mins\n- Yield: 10 Delicious Coffee Buns (Rotiboy)\\!\n### **Notes**:\n1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my [Instagram](https:\/\/www.instagram.com\/bakeomaniac\/), [Facebook Page](https:\/\/www.facebook.com\/Bakeomaniac\/), or [YouTube](https:\/\/www.youtube.com\/channel\/UC79HauGDa3yIj4U28iLz75w) 🙂 Thank you so much for all of your support! Feel free to tag me or link back here\\!\n2. Best eaten within 5 days.\n3. Feel free to ask if you need help\\!\n\nEnjoy\\!  \n – Bakeomaniac, Javier Tan\n\n#### Share This Story, Choose Your Platform\\!\n[Facebook](https:\/\/www.facebook.com\/sharer.php?u=https%3A%2F%2Fbakeomaniac.com%2Fcoffee-buns-recipe-rotiboy%2F&t=Coffee%20Buns%20Recipe%20%28Rotiboy%29 \"Facebook\")[X](https:\/\/x.com\/intent\/post?url=https%3A%2F%2Fbakeomaniac.com%2Fcoffee-buns-recipe-rotiboy%2F&text=Coffee%20Buns%20Recipe%20%28Rotiboy%29 \"X\")[LinkedIn](https:\/\/www.linkedin.com\/shareArticle?mini=true&url=https%3A%2F%2Fbakeomaniac.com%2Fcoffee-buns-recipe-rotiboy%2F&title=Coffee%20Buns%20Recipe%20%28Rotiboy%29&summary=For%20as%20long%20as%20I%20can%20remember%2C%20Coffee%20Buns%2C%20also%20known%20fondly%20as%20Rotiboy%20has%20been%20a%20childhood%20staple%20for%20many%20Singaporeans%20and%20Malaysians.%20These%20aromatic%20coffee%20buns%20are%20fluffy%2C%20have%20a%20lightly%20crisp%20top%20with%20a%20buttery%20interior.%20If%20I%20could%20only%20stick%20to%20one \"LinkedIn\")[Tumblr](https:\/\/www.tumblr.com\/share\/link?url=https%3A%2F%2Fbakeomaniac.com%2Fcoffee-buns-recipe-rotiboy%2F&name=Coffee%20Buns%20Recipe%20%28Rotiboy%29&description=For%20as%20long%20as%20I%20can%20remember%2C%20Coffee%20Buns%2C%20also%20known%20fondly%20as%20Rotiboy%20has%20been%20a%20childhood%20staple%20for%20many%20Singaporeans%20and%20Malaysians.%20These%20aromatic%20coffee%20buns%20are%20fluffy%2C%20have%20a%20lightly%20crisp%20top%20with%20a%20buttery%20interior.%20If%20I%20could%20only%20stick%20to%20one%20bun%20for%20the%20rest%20of%20my%20life%20%28as%20extreme \"Tumblr\")[Pinterest](https:\/\/pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fbakeomaniac.com%2Fcoffee-buns-recipe-rotiboy%2F&description=For%20as%20long%20as%20I%20can%20remember%2C%20Coffee%20Buns%2C%20also%20known%20fondly%20as%20Rotiboy%20has%20been%20a%20childhood%20staple%20for%20many%20Singaporeans%20and%20Malaysians.%20These%20aromatic%20coffee%20buns%20are%20fluffy%2C%20have%20a%20lightly%20crisp%20top%20with%20a%20buttery%20interior.%20If%20I%20could%20only%20stick%20to%20one%20bun%20for%20the%20rest%20of%20my%20life%20%28as%20extreme&media=https%3A%2F%2Fbakeomaniac.com%2Fwp-content%2Fuploads%2F2023%2F10%2FCoffee-Buns-Rotiboy-Recipe-1.png \"Pinterest\")[Email](mailto:?body=https:\/\/bakeomaniac.com\/coffee-buns-recipe-rotiboy\/&subject=Coffee%20Buns%20Recipe%20%28Rotiboy%29 \"Email\")\n\n## Related Posts\n![Black Sesame Madeleines Recipe](https:\/\/bakeomaniac.com\/wp-content\/uploads\/2026\/04\/Black-Sesame-Madeleines-Recipe-1-500x383.png)\n\n[Black Sesame 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Recipe](https:\/\/bakeomaniac.com\/wp-content\/uploads\/2026\/01\/Traditional-Walnut-Cookies-Hup-Soh-Toh-Recipe-1-500x383.png)\n\n[Traditional Walnut Cookies (Hup Toh Soh) Recipe](https:\/\/bakeomaniac.com\/traditional-walnut-cookies-hup-toh-soh-recipe\/)\n#### [Traditional Walnut Cookies (Hup Toh Soh) Recipe](https:\/\/bakeomaniac.com\/traditional-walnut-cookies-hup-toh-soh-recipe\/ \"Traditional Walnut Cookies (Hup Toh Soh) Recipe\")\nWed, 28 January 2026 \\| [0 Comments](https:\/\/bakeomaniac.com\/traditional-walnut-cookies-hup-toh-soh-recipe\/#respond)\n\n![Foolproof Kuih Kapit (Love Letters) Recipe](https:\/\/bakeomaniac.com\/wp-content\/uploads\/2026\/01\/Foolproof-Kuih-Kapit-Love-Letters-1-500x383.png)\n\n[Foolproof Kuih Kapit (Love Letters) Recipe](https:\/\/bakeomaniac.com\/foolproof-kuih-kapit-love-letters-recipe\/)\n#### [Foolproof Kuih Kapit (Love Letters) Recipe](https:\/\/bakeomaniac.com\/foolproof-kuih-kapit-love-letters-recipe\/ \"Foolproof Kuih Kapit (Love Letters) Recipe\")\nFri, 23 January 2026 \\| [2 Comments](https:\/\/bakeomaniac.com\/foolproof-kuih-kapit-love-letters-recipe\/#comments)\n\n![Black Sesame Butter Cookies Recipe](https:\/\/bakeomaniac.com\/wp-content\/uploads\/2026\/01\/Black-Sesame-Butter-Cookies-Recipe-500x383.png)\n\n[Black Sesame Butter Cookies Recipe](https:\/\/bakeomaniac.com\/black-sesame-butter-cookies-recipe\/)\n#### [Black Sesame Butter Cookies Recipe](https:\/\/bakeomaniac.com\/black-sesame-butter-cookies-recipe\/ \"Black Sesame Butter Cookies Recipe\")\nWed, 21 January 2026 \\| [2 Comments](https:\/\/bakeomaniac.com\/black-sesame-butter-cookies-recipe\/#comments)\n## Leave A Comment [Cancel reply](https:\/\/bakeomaniac.com\/coffee-buns-recipe-rotiboy\/#respond)\n\n#### SEARCH MY CREATIONS\n#### RECENT ARTICLES\n- [Black Sesame Madeleines Recipe](https:\/\/bakeomaniac.com\/black-sesame-madeleines-recipe\/)\n- [Chocolate Banana Butter Cake Recipe](https:\/\/bakeomaniac.com\/chocolate-banana-butter-cake-recipe\/)\n- 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[COLLABORATION](https:\/\/bakeomaniac.com\/collaboration\/)\n\n## Coffee Buns Recipe (Rotiboy)\n[ktj95z](https:\/\/bakeomaniac.com\/author\/ktj95z\/ \"Posts by ktj95z\")2023-11-05T10:50:26+08:00Sat, 04 November 2023\\|[Asian Desserts](https:\/\/bakeomaniac.com\/category\/asian-desserts\/), [Dough, Bread, Loafs and Rolls](https:\/\/bakeomaniac.com\/category\/dough-bread-loafs-and-rolls\/), [Recommended](https:\/\/bakeomaniac.com\/category\/recommended\/)\\|\n\nFor as long as I can remember, Coffee Buns, also known fondly as Rotiboy has been a childhood staple for many Singaporeans and Malaysians. These aromatic coffee buns are fluffy, have a lightly crisp top with a buttery interior. If I could only stick to one bun for the rest of my life (as extreme as it may sound), this may just be that one bun.\n\n![](https:\/\/bakeomaniac.com\/wp-content\/uploads\/2023\/10\/Coffee-Buns-Rotiboy-Recipe-1.png)\n\n![](https:\/\/bakeomaniac.com\/wp-content\/uploads\/2023\/10\/Coffee-Buns-Rotiboy-Recipe-2.png)\n\nHowever, a word of caution. These Coffee Buns may look deceivingly simple to some especially due to our familiarity with them. However, making them can be a little bit of a pain especially with the multiple processes.\n\nFirstly, you will have to make the bread. Here, I modified my trusty [Fluffy Hokkaido Milk Buns recipe](https:\/\/bakeomaniac.com\/fluffy-hokkaido-milk-buns-recipe\/) for this occasion. Then, you will have to prepare the coffee “biscuit” layer to pipe over the bread. Finally, and hte most simple, is to prepare mini slabs of butter to stuff into these buns. As long as you are comfortable making bread, this recipe shouldn’t be challenging for you. However, it can be slightly more time consuming.\n\nNonetheless, every single minute spent making this was well spent. On top of a sense of accomplishment, I was also really proud that my recipe nailed all the flavour notes of this classic bun.\n\nAs such and without further ado, my recipe (and video)\\!\n\n### **Coffee Buns Recipe (Rotiboy)**  by Javier Tan November-04-2023\nThese Coffee Buns, also fondly known as Rotiboy, is a Southeast Asian classic and staple that are frangrant, buttery and absolutely delish\\!\n\n### **Ingredients**\n### **For Tangzhong \/ Water Roux:**\n- 3 Tablespoon + or 45ml Water\n- 3 Tablespoons or 45ml Milk\n- 2 Tablespoons or 18g Bread Flour, Sifted\n### **For Buns:**\n- 2 and 3\/4 Cups or 345g Bread Flour\n- 1\/4 Cup + 1 Tablespoons or 60g Granulated White Sugar\n- 1 Large Egg, Room Temperature, 55g each\n- 3\/4 Teaspoon or 4g Table Salt\n- 1 and 1\/2 Teaspoons or 7g Instant Dry Yeast\n- 1\/4 Cup or 60g Unsalted Butter, Melted\n- All that was made Water Roux \/ Tangzhong\n- 1\/2 Cup + 3 Tablespoon or 165g Milk, Room Temp\n### **For Buns (Coffee Topping):**\n- 1\/3 Cup or 80g of Butter, Softened at Room Temp\n- 1\/4 Cup or 50g of Granulated White Sugar\n- A large egg (approx 55g)\n- 3\/4 Cup or 90g of All-Purpose Flour\n- 1 Tbspn + 1 Tsp or 20ml Coffee (I used 2 Tsps Coffee Granules mixed into 20ml Hot Water)\n- Approx 1\/2 Tsp Coffee Flavouring (Optional)\n### **For Buns (Butter Stuffing):**\n- 1\/3 Cup or 80g of Butter, Cold (I cut into approx 10 x 8g slabs)\n### **Instructions**\n1. Firstly, prepare the Water Roux \/ Tangzhong by mixing the 3 ingredients at low heat. Stir until you form a sticky, slightly thickened gel.\n2. Then, cover the tangzhong and leave to cool.\n3. Meanwhile, mix Bread Flour, Sugar, and Salt together in a large bowl. Next, distribute the yeast throughout the ingredients.\n4. Then, add in the cooled melted butter, milk, tangzhong and egg and mix well for a couple of mins at high speed or to knead until it forms a clumpy wet mixture.\n5. Once the bread comes together, knead well for another 6 – 7 at medium high speed. Once done, the dough will no longer stick to the bowl and it will pass the windowpane test. \\[Note: if it is too sticky, you can consider adding up to 20g of flour\\]\n6. Transfer the dough to a large bowl and sprinkle some water on top of the dough. Next, Cover it with a damp cloth or plastic wrap and proof for 50 mins.\n7. Once an hour is up, poke a hole at the center of the dough to release the excess air.\n8. Next, portion and shape into 9 equal balls of dough and place a slab of cold butter into the centre of each of them. Make sure to roll well so that the butter will not spill out during the baking process.\n9. Transfer the little balls of dough into your baking tray ( I am using a 9 x 9 inch ), then cover and proof for another 25-30 minutes. While waiting, prepare the coffee topping by creaming the butter and sugar and then mixing the remaining ingredients in, similar to making cookies. Then, transfer the coffee topping into a piping bag.\n10. Start preheating the oven at 180 degrees C when the proofing is about to be completed.\n11. Once proofing has completed, pipe the coffee topping into a tight swirl over at least 3\/4 of the surface of the bun (the swirl will not expand much, so make sure to fill in the gaps!).\n12. Bake for about 19-23 minutes until golden brown.\n13. Serve and enjoy\\!\n### **Details**\n- Prep time: 1 hour 30\n  \n  mins\n- Cook time:\n  \n  50 mins\n- Total time: 2\n  \n  hour 10 mins\n- Yield: 10 Delicious Coffee Buns (Rotiboy)\\!\n### **Notes**:\n1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my [Instagram](https:\/\/www.instagram.com\/bakeomaniac\/), [Facebook Page](https:\/\/www.facebook.com\/Bakeomaniac\/), or [YouTube](https:\/\/www.youtube.com\/channel\/UC79HauGDa3yIj4U28iLz75w) 🙂 Thank you so much for all of your support! Feel free to tag me or link back here\\!\n2. Best eaten within 5 days.\n3. Feel free to ask if you need help\\!\n\nEnjoy\\!  \n – Bakeomaniac, Javier Tan\n\n#### Share This Story, Choose Your Platform\\!\n[Facebook](https:\/\/www.facebook.com\/sharer.php?u=https%3A%2F%2Fbakeomaniac.com%2Fcoffee-buns-recipe-rotiboy%2F&t=Coffee%20Buns%20Recipe%20%28Rotiboy%29 \"Facebook\")[X](https:\/\/x.com\/intent\/post?url=https%3A%2F%2Fbakeomaniac.com%2Fcoffee-buns-recipe-rotiboy%2F&text=Coffee%20Buns%20Recipe%20%28Rotiboy%29 \"X\")[LinkedIn](https:\/\/www.linkedin.com\/shareArticle?mini=true&url=https%3A%2F%2Fbakeomaniac.com%2Fcoffee-buns-recipe-rotiboy%2F&title=Coffee%20Buns%20Recipe%20%28Rotiboy%29&summary=For%20as%20long%20as%20I%20can%20remember%2C%20Coffee%20Buns%2C%20also%20known%20fondly%20as%20Rotiboy%20has%20been%20a%20childhood%20staple%20for%20many%20Singaporeans%20and%20Malaysians.%20These%20aromatic%20coffee%20buns%20are%20fluffy%2C%20have%20a%20lightly%20crisp%20top%20with%20a%20buttery%20interior.%20If%20I%20could%20only%20stick%20to%20one 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Meta Title	Coffee Buns Recipe (Rotiboy) - Baking Made Simple by Bakeomaniac
Meta Description	These Coffee Buns, also fondly known as Rotiboy, is a Southeast Asian classic and staple that are frangrant, buttery and absolutely delish!
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Boilerpipe Text	Skip to content BAKING MADE SIMPLE Tiktok Instagram Facebook YouTube Pinterest Search for: WELCOME JAVIER RECIPES BAKING TIPS FOOD & BAKING BOOK REVIEWS COLLABORATION Search for: Coffee Buns Recipe (Rotiboy) ktj95z 2023-11-05T10:50:26+08:00 Sat, 04 November 2023 \| Asian Desserts , Dough, Bread, Loafs and Rolls , Recommended \| For as long as I can remember, Coffee Buns, also known fondly as Rotiboy has been a childhood staple for many Singaporeans and Malaysians. These aromatic coffee buns are fluffy, have a lightly crisp top with a buttery interior. If I could only stick to one bun for the rest of my life (as extreme as it may sound), this may just be that one bun. However, a word of caution. These Coffee Buns may look deceivingly simple to some especially due to our familiarity with them. However, making them can be a little bit of a pain especially with the multiple processes. Firstly, you will have to make the bread. Here, I modified my trusty Fluffy Hokkaido Milk Buns recipe for this occasion. Then, you will have to prepare the coffee “biscuit” layer to pipe over the bread. Finally, and hte most simple, is to prepare mini slabs of butter to stuff into these buns. As long as you are comfortable making bread, this recipe shouldn’t be challenging for you. However, it can be slightly more time consuming. Nonetheless, every single minute spent making this was well spent. On top of a sense of accomplishment, I was also really proud that my recipe nailed all the flavour notes of this classic bun. As such and without further ado, my recipe (and video)! Coffee Buns Recipe (Rotiboy) by Javier Tan November-04-2023 These Coffee Buns, also fondly known as Rotiboy, is a Southeast Asian classic and staple that are frangrant, buttery and absolutely delish! Ingredients For Tangzhong / Water Roux: 3 Tablespoon + or 45ml Water 3 Tablespoons or 45ml Milk 2 Tablespoons or 18g Bread Flour, Sifted For Buns: 2 and 3/4 Cups or 345g Bread Flour 1/4 Cup + 1 Tablespoons or 60g Granulated White Sugar 1 Large Egg, Room Temperature, 55g each 3/4 Teaspoon or 4g Table Salt 1 and 1/2 Teaspoons or 7g Instant Dry Yeast 1/4 Cup or 60g Unsalted Butter, Melted All that was made Water Roux / Tangzhong 1/2 Cup + 3 Tablespoon or 165g Milk, Room Temp For Buns (Coffee Topping): 1/3 Cup or 80g of Butter, Softened at Room Temp 1/4 Cup or 50g of Granulated White Sugar A large egg (approx 55g) 3/4 Cup or 90g of All-Purpose Flour 1 Tbspn + 1 Tsp or 20ml Coffee (I used 2 Tsps Coffee Granules mixed into 20ml Hot Water) Approx 1/2 Tsp Coffee Flavouring (Optional) For Buns (Butter Stuffing): 1/3 Cup or 80g of Butter, Cold (I cut into approx 10 x 8g slabs) Instructions Firstly, prepare the Water Roux / Tangzhong by mixing the 3 ingredients at low heat. Stir until you form a sticky, slightly thickened gel. Then, cover the tangzhong and leave to cool. Meanwhile, mix Bread Flour, Sugar, and Salt together in a large bowl. Next, distribute the yeast throughout the ingredients. Then, add in the cooled melted butter, milk, tangzhong and egg and mix well for a couple of mins at high speed or to knead until it forms a clumpy wet mixture. Once the bread comes together, knead well for another 6 – 7 at medium high speed. Once done, the dough will no longer stick to the bowl and it will pass the windowpane test. [Note: if it is too sticky, you can consider adding up to 20g of flour] Transfer the dough to a large bowl and sprinkle some water on top of the dough. Next, Cover it with a damp cloth or plastic wrap and proof for 50 mins. Once an hour is up, poke a hole at the center of the dough to release the excess air. Next, portion and shape into 9 equal balls of dough and place a slab of cold butter into the centre of each of them. Make sure to roll well so that the butter will not spill out during the baking process. Transfer the little balls of dough into your baking tray ( I am using a 9 x 9 inch ), then cover and proof for another 25-30 minutes. While waiting, prepare the coffee topping by creaming the butter and sugar and then mixing the remaining ingredients in, similar to making cookies. Then, transfer the coffee topping into a piping bag. Start preheating the oven at 180 degrees C when the proofing is about to be completed. Once proofing has completed, pipe the coffee topping into a tight swirl over at least 3/4 of the surface of the bun (the swirl will not expand much, so make sure to fill in the gaps!). Bake for about 19-23 minutes until golden brown. Serve and enjoy! Details Prep time: 1 hour 30 mins Cook time: 50 mins Total time: 2 hour 10 mins Yield: 10 Delicious Coffee Buns (Rotiboy)! Notes : If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram , Facebook Page , or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here! Best eaten within 5 days. Feel free to ask if you need help! Enjoy! – Bakeomaniac, Javier Tan Share This Story, Choose Your Platform! Facebook X LinkedIn Tumblr Pinterest Email Related Posts Black Sesame Madeleines Recipe Black Sesame Madeleines Recipe Tue, 07 April 2026 \| 0 Comments Chocolate Banana Butter Cake Recipe Chocolate Banana Butter Cake Recipe Mon, 06 April 2026 \| 0 Comments Orh Nee Frosting Recipe Orh Nee Frosting Recipe Thu, 02 April 2026 \| 0 Comments Ondeh Ondeh Steamed Cake Recipe Ondeh Ondeh Steamed Cake Recipe Mon, 30 March 2026 \| 0 Comments Black Sesame Banana Cake Recipe Black Sesame Banana Cake Recipe Thu, 26 March 2026 \| 0 Comments Ondeh Ondeh Pandan Chiffon Cake Recipe Ondeh Ondeh Pandan Chiffon Cake Recipe Mon, 23 March 2026 \| 2 Comments Ondeh Ondeh Butter Cake Recipe Ondeh Ondeh Butter Cake Recipe Thu, 12 March 2026 \| 4 Comments Best Sugee Cake Recipe Best Sugee Cake Recipe Tue, 10 March 2026 \| 0 Comments Fruity Berry Tiramisu Recipe Fruity Berry Tiramisu Recipe Sun, 08 March 2026 \| 0 Comments Fluffy Orange Chiffon Cake Recipe Fluffy Orange Chiffon Cake Recipe Mon, 02 March 2026 \| 0 Comments Super Fudgy S’mores Brownies Recipe Super Fudgy S’mores Brownies Recipe Sun, 01 March 2026 \| 0 Comments Pandan Ketupat Cookies Recipe Pandan Ketupat Cookies Recipe Wed, 25 February 2026 \| 2 Comments Orange Butter Cake Recipe Orange Butter Cake Recipe Sat, 21 February 2026 \| 4 Comments Easy Steamed Orange Cake Recipe Easy Steamed Orange Cake Recipe Wed, 18 February 2026 \| 0 Comments Checkerboard Valentine’s Cookies Recipe Checkerboard Valentine’s Cookies Recipe Tue, 10 February 2026 \| 0 Comments Inspiration Matcha: Valrhona Matcha Couverture Chocolate That Redefines Culinary Matcha Inspiration Matcha: Valrhona Matcha Couverture Chocolate That Redefines Culinary Matcha Sun, 08 February 2026 \| 0 Comments Healthier Pineapple Tarts Recipe Healthier Pineapple Tarts Recipe Tue, 03 February 2026 \| 0 Comments Traditional Walnut Cookies (Hup Toh Soh) Recipe Traditional Walnut Cookies (Hup Toh Soh) Recipe Wed, 28 January 2026 \| 0 Comments Foolproof Kuih Kapit (Love Letters) Recipe Foolproof Kuih Kapit (Love Letters) Recipe Fri, 23 January 2026 \| 2 Comments Black Sesame Butter Cookies Recipe Black Sesame Butter Cookies Recipe Wed, 21 January 2026 \| 2 Comments Comment Page load link Go to Top
Markdown	[Skip to content](https://bakeomaniac.com/coffee-buns-recipe-rotiboy/#content) BAKING MADE SIMPLE [Tiktok](https://www.tiktok.com/@bakeomaniac "Tiktok")[Instagram](https://www.instagram.com/bakeomaniac/ "Instagram")[Facebook](https://www.facebook.com/Bakeomaniac/ "Facebook")[YouTube](https://www.youtube.com/channel/UC79HauGDa3yIj4U28iLz75w "YouTube")[Pinterest](https://www.pinterest.com/bakeomaniac/ "Pinterest") [![Bakeomaniac Logo](https://bakeomaniac.com/wp-content/uploads/2019/05/logo_bakeomaniac.jpg) ![Bakeomaniac Logo](https://bakeomaniac.com/wp-content/uploads/2019/05/Bakeomaniac_logo_mobile.jpg)](https://bakeomaniac.com/) - [WELCOME](https://bakeomaniac.com/) - [JAVIER](https://bakeomaniac.com/javier/) - [RECIPES](https://bakeomaniac.com/recipes/) - [BAKING TIPS](https://bakeomaniac.com/baking-tips/) - [FOOD & BAKING BOOK REVIEWS](https://bakeomaniac.com/food-and-baking-book-reviews/) - [COLLABORATION](https://bakeomaniac.com/collaboration/) # Coffee Buns Recipe (Rotiboy) [ktj95z](https://bakeomaniac.com/author/ktj95z/ "Posts by ktj95z")2023-11-05T10:50:26+08:00Sat, 04 November 2023\\|[Asian Desserts](https://bakeomaniac.com/category/asian-desserts/), [Dough, Bread, Loafs and Rolls](https://bakeomaniac.com/category/dough-bread-loafs-and-rolls/), [Recommended](https://bakeomaniac.com/category/recommended/)\\| For as long as I can remember, Coffee Buns, also known fondly as Rotiboy has been a childhood staple for many Singaporeans and Malaysians. These aromatic coffee buns are fluffy, have a lightly crisp top with a buttery interior. If I could only stick to one bun for the rest of my life (as extreme as it may sound), this may just be that one bun. ![](https://bakeomaniac.com/wp-content/uploads/2023/10/Coffee-Buns-Rotiboy-Recipe-1.png) ![](https://bakeomaniac.com/wp-content/uploads/2023/10/Coffee-Buns-Rotiboy-Recipe-2.png) However, a word of caution. These Coffee Buns may look deceivingly simple to some especially due to our familiarity with them. However, making them can be a little bit of a pain especially with the multiple processes. Firstly, you will have to make the bread. Here, I modified my trusty [Fluffy Hokkaido Milk Buns recipe](https://bakeomaniac.com/fluffy-hokkaido-milk-buns-recipe/) for this occasion. Then, you will have to prepare the coffee “biscuit” layer to pipe over the bread. Finally, and hte most simple, is to prepare mini slabs of butter to stuff into these buns. As long as you are comfortable making bread, this recipe shouldn’t be challenging for you. However, it can be slightly more time consuming. Nonetheless, every single minute spent making this was well spent. On top of a sense of accomplishment, I was also really proud that my recipe nailed all the flavour notes of this classic bun. As such and without further ado, my recipe (and video)\! ### Coffee Buns Recipe (Rotiboy) by Javier Tan November-04-2023 These Coffee Buns, also fondly known as Rotiboy, is a Southeast Asian classic and staple that are frangrant, buttery and absolutely delish\! ### Ingredients ### For Tangzhong / Water Roux: - 3 Tablespoon + or 45ml Water - 3 Tablespoons or 45ml Milk - 2 Tablespoons or 18g Bread Flour, Sifted ### For Buns: - 2 and 3/4 Cups or 345g Bread Flour - 1/4 Cup + 1 Tablespoons or 60g Granulated White Sugar - 1 Large Egg, Room Temperature, 55g each - 3/4 Teaspoon or 4g Table Salt - 1 and 1/2 Teaspoons or 7g Instant Dry Yeast - 1/4 Cup or 60g Unsalted Butter, Melted - All that was made Water Roux / Tangzhong - 1/2 Cup + 3 Tablespoon or 165g Milk, Room Temp ### For Buns (Coffee Topping): - 1/3 Cup or 80g of Butter, Softened at Room Temp - 1/4 Cup or 50g of Granulated White Sugar - A large egg (approx 55g) - 3/4 Cup or 90g of All-Purpose Flour - 1 Tbspn + 1 Tsp or 20ml Coffee (I used 2 Tsps Coffee Granules mixed into 20ml Hot Water) - Approx 1/2 Tsp Coffee Flavouring (Optional) ### For Buns (Butter Stuffing): - 1/3 Cup or 80g of Butter, Cold (I cut into approx 10 x 8g slabs) ### Instructions 1. Firstly, prepare the Water Roux / Tangzhong by mixing the 3 ingredients at low heat. Stir until you form a sticky, slightly thickened gel. 2. Then, cover the tangzhong and leave to cool. 3. Meanwhile, mix Bread Flour, Sugar, and Salt together in a large bowl. Next, distribute the yeast throughout the ingredients. 4. Then, add in the cooled melted butter, milk, tangzhong and egg and mix well for a couple of mins at high speed or to knead until it forms a clumpy wet mixture. 5. Once the bread comes together, knead well for another 6 – 7 at medium high speed. Once done, the dough will no longer stick to the bowl and it will pass the windowpane test. \[Note: if it is too sticky, you can consider adding up to 20g of flour\] 6. Transfer the dough to a large bowl and sprinkle some water on top of the dough. Next, Cover it with a damp cloth or plastic wrap and proof for 50 mins. 7. Once an hour is up, poke a hole at the center of the dough to release the excess air. 8. Next, portion and shape into 9 equal balls of dough and place a slab of cold butter into the centre of each of them. Make sure to roll well so that the butter will not spill out during the baking process. 9. Transfer the little balls of dough into your baking tray ( I am using a 9 x 9 inch ), then cover and proof for another 25-30 minutes. While waiting, prepare the coffee topping by creaming the butter and sugar and then mixing the remaining ingredients in, similar to making cookies. Then, transfer the coffee topping into a piping bag. 10. Start preheating the oven at 180 degrees C when the proofing is about to be completed. 11. Once proofing has completed, pipe the coffee topping into a tight swirl over at least 3/4 of the surface of the bun (the swirl will not expand much, so make sure to fill in the gaps!). 12. Bake for about 19-23 minutes until golden brown. 13. Serve and enjoy\! ### Details - Prep time: 1 hour 30 mins - Cook time: 50 mins - Total time: 2 hour 10 mins - Yield: 10 Delicious Coffee Buns (Rotiboy)\! ### Notes: 1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my [Instagram](https://www.instagram.com/bakeomaniac/), [Facebook Page](https://www.facebook.com/Bakeomaniac/), or [YouTube](https://www.youtube.com/channel/UC79HauGDa3yIj4U28iLz75w) 🙂 Thank you so much for all of your support! Feel free to tag me or link back here\! 2. Best eaten within 5 days. 3. Feel free to ask if you need help\! Enjoy\! – Bakeomaniac, Javier Tan #### Share This Story, Choose Your Platform\! 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Readable Markdown	[Skip to content](https://bakeomaniac.com/coffee-buns-recipe-rotiboy/#content) BAKING MADE SIMPLE [Tiktok](https://www.tiktok.com/@bakeomaniac "Tiktok")[Instagram](https://www.instagram.com/bakeomaniac/ "Instagram")[Facebook](https://www.facebook.com/Bakeomaniac/ "Facebook")[YouTube](https://www.youtube.com/channel/UC79HauGDa3yIj4U28iLz75w "YouTube")[Pinterest](https://www.pinterest.com/bakeomaniac/ "Pinterest") [![Bakeomaniac Logo](https://bakeomaniac.com/wp-content/uploads/2019/05/logo_bakeomaniac.jpg) ![Bakeomaniac Logo](https://bakeomaniac.com/wp-content/uploads/2019/05/Bakeomaniac_logo_mobile.jpg)](https://bakeomaniac.com/) - [WELCOME](https://bakeomaniac.com/) - [JAVIER](https://bakeomaniac.com/javier/) - [RECIPES](https://bakeomaniac.com/recipes/) - [BAKING TIPS](https://bakeomaniac.com/baking-tips/) - [FOOD & BAKING BOOK REVIEWS](https://bakeomaniac.com/food-and-baking-book-reviews/) - [COLLABORATION](https://bakeomaniac.com/collaboration/) ## Coffee Buns Recipe (Rotiboy) [ktj95z](https://bakeomaniac.com/author/ktj95z/ "Posts by ktj95z")2023-11-05T10:50:26+08:00Sat, 04 November 2023\\|[Asian Desserts](https://bakeomaniac.com/category/asian-desserts/), [Dough, Bread, Loafs and Rolls](https://bakeomaniac.com/category/dough-bread-loafs-and-rolls/), [Recommended](https://bakeomaniac.com/category/recommended/)\\| For as long as I can remember, Coffee Buns, also known fondly as Rotiboy has been a childhood staple for many Singaporeans and Malaysians. These aromatic coffee buns are fluffy, have a lightly crisp top with a buttery interior. If I could only stick to one bun for the rest of my life (as extreme as it may sound), this may just be that one bun. ![](https://bakeomaniac.com/wp-content/uploads/2023/10/Coffee-Buns-Rotiboy-Recipe-1.png) ![](https://bakeomaniac.com/wp-content/uploads/2023/10/Coffee-Buns-Rotiboy-Recipe-2.png) However, a word of caution. These Coffee Buns may look deceivingly simple to some especially due to our familiarity with them. However, making them can be a little bit of a pain especially with the multiple processes. Firstly, you will have to make the bread. Here, I modified my trusty [Fluffy Hokkaido Milk Buns recipe](https://bakeomaniac.com/fluffy-hokkaido-milk-buns-recipe/) for this occasion. Then, you will have to prepare the coffee “biscuit” layer to pipe over the bread. Finally, and hte most simple, is to prepare mini slabs of butter to stuff into these buns. As long as you are comfortable making bread, this recipe shouldn’t be challenging for you. However, it can be slightly more time consuming. Nonetheless, every single minute spent making this was well spent. On top of a sense of accomplishment, I was also really proud that my recipe nailed all the flavour notes of this classic bun. As such and without further ado, my recipe (and video)\! ### Coffee Buns Recipe (Rotiboy) by Javier Tan November-04-2023 These Coffee Buns, also fondly known as Rotiboy, is a Southeast Asian classic and staple that are frangrant, buttery and absolutely delish\! ### Ingredients ### For Tangzhong / Water Roux: - 3 Tablespoon + or 45ml Water - 3 Tablespoons or 45ml Milk - 2 Tablespoons or 18g Bread Flour, Sifted ### For Buns: - 2 and 3/4 Cups or 345g Bread Flour - 1/4 Cup + 1 Tablespoons or 60g Granulated White Sugar - 1 Large Egg, Room Temperature, 55g each - 3/4 Teaspoon or 4g Table Salt - 1 and 1/2 Teaspoons or 7g Instant Dry Yeast - 1/4 Cup or 60g Unsalted Butter, Melted - All that was made Water Roux / Tangzhong - 1/2 Cup + 3 Tablespoon or 165g Milk, Room Temp ### For Buns (Coffee Topping): - 1/3 Cup or 80g of Butter, Softened at Room Temp - 1/4 Cup or 50g of Granulated White Sugar - A large egg (approx 55g) - 3/4 Cup or 90g of All-Purpose Flour - 1 Tbspn + 1 Tsp or 20ml Coffee (I used 2 Tsps Coffee Granules mixed into 20ml Hot Water) - Approx 1/2 Tsp Coffee Flavouring (Optional) ### For Buns (Butter Stuffing): - 1/3 Cup or 80g of Butter, Cold (I cut into approx 10 x 8g slabs) ### Instructions 1. Firstly, prepare the Water Roux / Tangzhong by mixing the 3 ingredients at low heat. Stir until you form a sticky, slightly thickened gel. 2. Then, cover the tangzhong and leave to cool. 3. Meanwhile, mix Bread Flour, Sugar, and Salt together in a large bowl. Next, distribute the yeast throughout the ingredients. 4. Then, add in the cooled melted butter, milk, tangzhong and egg and mix well for a couple of mins at high speed or to knead until it forms a clumpy wet mixture. 5. Once the bread comes together, knead well for another 6 – 7 at medium high speed. Once done, the dough will no longer stick to the bowl and it will pass the windowpane test. \[Note: if it is too sticky, you can consider adding up to 20g of flour\] 6. Transfer the dough to a large bowl and sprinkle some water on top of the dough. Next, Cover it with a damp cloth or plastic wrap and proof for 50 mins. 7. Once an hour is up, poke a hole at the center of the dough to release the excess air. 8. Next, portion and shape into 9 equal balls of dough and place a slab of cold butter into the centre of each of them. Make sure to roll well so that the butter will not spill out during the baking process. 9. Transfer the little balls of dough into your baking tray ( I am using a 9 x 9 inch ), then cover and proof for another 25-30 minutes. While waiting, prepare the coffee topping by creaming the butter and sugar and then mixing the remaining ingredients in, similar to making cookies. Then, transfer the coffee topping into a piping bag. 10. Start preheating the oven at 180 degrees C when the proofing is about to be completed. 11. Once proofing has completed, pipe the coffee topping into a tight swirl over at least 3/4 of the surface of the bun (the swirl will not expand much, so make sure to fill in the gaps!). 12. Bake for about 19-23 minutes until golden brown. 13. Serve and enjoy\! ### Details - Prep time: 1 hour 30 mins - Cook time: 50 mins - Total time: 2 hour 10 mins - Yield: 10 Delicious Coffee Buns (Rotiboy)\! ### Notes: 1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my [Instagram](https://www.instagram.com/bakeomaniac/), [Facebook Page](https://www.facebook.com/Bakeomaniac/), or [YouTube](https://www.youtube.com/channel/UC79HauGDa3yIj4U28iLz75w) 🙂 Thank you so much for all of your support! Feel free to tag me or link back here\! 2. Best eaten within 5 days. 3. Feel free to ask if you need help\! Enjoy\! – Bakeomaniac, Javier Tan #### Share This Story, Choose Your Platform\! 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