🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 192 (from laksa157)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa192.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://www.foxyfolksy.com/coffee-buns-kopi-roti/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.foxyfolksy.com/coffee-buns-kopi-roti/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/","crawl_time":1775865869,"first_indexed_time":1589476651,"http_code":200,"src_unparsed":"com,foxyfolksy!www,\/coffee-buns-kopi-roti\/ s443","src_root_hash":"8673324708929030592","history_drop_reason":null,"meta_title":"The best homemade Coffee Buns (Kopi Roti) - Foxy Folksy","meta_descriptions":["Ultra pillowy soft coffee buns with heavenly buttery goodness. It has just the right amount of coffee to tease and wake your senses!"],"attrs_boilerpipe_text":"Ultra pillowy soft\ncoffee buns\nwith heavenly buttery goodness. It has just the right amount of coffee to tease and wake your senses! The smell of them while baking filling the kitchen was simply divine. \nThey were amazing...and gone too fast! I am not a big coffee fan (tea person here) but these buns are so difficult to resist.\nI had to admit, I was hesitant to undertake the task of making these coffee buns at first.  I mean, how do you make such a perfect dome of a bun that soft and buttery but airy at the same time. And that crispy crust covering the entire thing, it's magic!  I love them but I usually just buy them and not make them myself. But after several people have requested it, I finally pick up the courage to do it.\nAs I did my research, I realized that it is not that hard after all. I guess I now have some experience in making yeast bread and sticky doughs, like the one I used for making\nLoaf Bread\n,\nUbe Pandesal\n,  and\nFilipino cheese bread\n. These are all soft and pillowy bread but made using different techniques.\nBut making this Kopi Roti a.k.a. \"Rotiboy\" buns are more similar to making brioche but with lesser butter and no need for sponge dough. So yes, it is not all that difficult to make.\nWhat flour to use for Coffee Buns?\nTips for making the best Kopi Roti\nPrintable Recipe\nCoffee Buns (Kopi Roti)\nWhat flour to use for Coffee Buns?\nBread flour\nis normally used for Kopi Roti. Bread flour has a higher protein content compared to all-purpose flour. This means it produces more gluten and can absorb more liquid.  This gives it the ability to rise higher and hold its shape better.\nThis recipe has high butter content for its delicious flavor. But fats inhibit doughs from getting too elastic or to rise too high. So we want a strong dough that would be able to rise high and hold its form well without trading off that buttery goodness.\nCan you substitute bread flour with all-purpose flour or vice versa?\nI get this question a lot for my other bread recipes. The answer is yes, you can. But, of course, the result would not be exactly the same. But sometimes the difference is not that noticeable unless you really are a discerning customer when it comes to bread.\nThe faintly noticeable difference is that dough made with bread flour tends to be slightly chewier with more airy crumbs. And all-purpose flour is cheaper to buy.\nTips for making the best Kopi Roti\nFreeze you butter for the filling after cutting them into cubes. This will ensure that they do not melt into the dough while shaping and waiting for them to rise before baking.\nIf you are not going to use the coffee topping immediately or it is too warm in your kitchen, refrigerate it so it will not melt. Actually it is better to refrigerate the coffee buttercream topping for a few minutes before adding it to the dough. This way it will not melt too fast in the oven and will form a thicker crispy crust on top of the buns rather than at the bottom on the pan.\nKopi Roti is best eaten freshly baked while still warm. The coffee caramel crust will lose its crunch after some time. You can bake it again for 10 minutes to get that crunch back.\nPrintable Recipe\nDOUGH:\n2 ½\ncups\nbread flour\n-presifted\n3\ntablespoons\ncaster sugar\n- or granulated sugar\n1\nteaspoon\nsalt\n1\ntablespoon\ninstant yeast\n220\nml\nlukewarm milk\n1\nlarge\negg\n-beaten\n60\ngrams\nunsalted butter\n-softened\nFILLING:\n80\ngrams\nbutter\n-cut into 8 cubes and frozen. See NOTE 1\nCOFFEE CARAMEL TOPPING:\n1\ntablespoon\nstrong instant coffee powder\n- See NOTE 2\n1\ntablespoon\nhot water\n60\ngrams\nunsalted butter\n-softened at room temperature\n¼\ncup\ncaster sugar\n-or granulated sugar\n1\nlarge\negg\n-room temperature. See NOTE 5\n1\nteaspoon\ndutch-processed cocoa powder\n-optional\n⅔\ncup\ncake flour\nSee NOTE 3\nTO MAKE THE DOUGH:\nIn a large bowl, mix together bread flour, sugar, and salt. Then sprinkle instant yeast and mix again.\nPour in lukewarm milk and add the beaten egg. Mix for a minute until a sticky dough forms. Add the softened butter and fold it into the dough with your hands until well combined. It will be very greasy in the beginning. As you knead the dough in the bowl, it will be less and less greasy or sticky. Knead for about 10-12 minutes or until the dough becomes smooth and elastic.\nCover the bowl with a plastic wrap and let the dough rise until it almost doubles in size.\nGently punch down the dough and tip it on a flour surface. Cut the dough into 8 equal parts.\nTake one a piece of the dough and shape it in a small disk. Place a cube of frozen butter in the middle and enclose it by pulling the seams of the dough over and around it. Shape into a ball and place on  baking sheet lined with parchment paper. Let at least 3-inch space around each buns as they will expand during the second rising and while baking.\nCover the shaped buns with kitchen towel and let them rise until they almost double in size. Meanwhile prepare the coffee buttercream topping.\nCOFFEE BUTTERCREAM TOPPING (while waiting for the dough to rise)\nIn a small bowl, dissolve the coffee powder in hot water. Set aside.\nIn a  bowl, cream the butter and sugar using a whisk or hand mixer (low speed). Add the egg and whisk until smooth but not frothy. Add the cocoa powder and mix again. Pour in the dissolved coffee and mix until well blended.\nSift the cake flour while adding it to the mixture. Fold in using a spatula until well combined. Transfer the mixture in a piping bag or a sandwich bag and cut a small opening.\nASSEMBLE AND BAKING\nPreheat oven to 180°C\/ 355°F.\nPipe a layer of coffee buttercream on top of each bun, in a coil-like pattern. Starting from the center going out until the top half is fully covered.\nBake the buns for 15 minutes. Turn of the heat and leave the buns in the oven  for another 10 minutes. Take them out and transfer to a cooling rack.\nServe the buns while still warm and enjoy with a cup of hot coffee or tea or chocolate.\nNOTE 1\n: Remember to freeze the butter for the filling after cutting them into cubes. This will ensure that they do not melt into the dough before baking.\nNOTE 2\n: You can also use brewed coffee from ground coffee. Just make sure it is strong and not too watery, use about 1 ½ tablespoon.\nNOTE 3:\nIf you do not have cake clour, just make one. Take a cup of all-purpose flour, and remove 2 tablespoons of it. Replace the 2 tablespoons with corn starch. Mix very well. Take ⅔ cup of this for the recipe.\nNOTE 4\n: If you are not going to use the coffee topping immediately or it is too warm in your kitchen, refrigerate it so it will not melt. If you use it soft and melt as soon as you put the buns in the oven, the chances for a nice thick crispy top is lesser.\nNOTE 5:\nMake sure that the egg is at room temperature to prevent curdling when it is added to the creamed butter.\nCalories:\n428\nkcal\nCarbohydrates:\n49\ng\nProtein:\n8\ng\nFat:\n23\ng\nSaturated Fat:\n14\ng\nCholesterol:\n77\nmg\nSodium:\n385\nmg\nPotassium:\n120\nmg\nFiber:\n1\ng\nSugar:\n12\ng\nVitamin A:\n699\nIU\nCalcium:\n48\nmg\nIron:\n1\nmg","attrs_markdown":"[Foxy Folksy](https:\/\/www.foxyfolksy.com\/)\n\n- [ALL RECIPES](https:\/\/www.foxyfolksy.com\/recipes\/)\n- [BY COURSE\/MEAL:]()\n  - [Appetizers](https:\/\/www.foxyfolksy.com\/appetizers\/)\n  - [Bread](https:\/\/www.foxyfolksy.com\/bread-pastry\/)\n  - [Breakfast Ideas](https:\/\/www.foxyfolksy.com\/breakfast-ideas\/)\n  - [Dessert + Sweets](https:\/\/www.foxyfolksy.com\/desserts-recipe\/)\n  - [Side Dishes](https:\/\/www.foxyfolksy.com\/side-dishes\/)\n  - [Soup Recipes](https:\/\/www.foxyfolksy.com\/soup-recipes\/)\n  - 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[Contact](https:\/\/www.foxyfolksy.com\/contact\/)\n\n[×](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/)\n\n[Home](https:\/\/www.foxyfolksy.com\/) \\> [Recipes](https:\/\/www.foxyfolksy.com\/recipes\/)\n\n# Coffee Buns (Kopi Roti)\nBY :[Bebs](https:\/\/www.foxyfolksy.com\/about-us\/) \\| Published: 05\/14\/ 2020 \\| Updated:05\/23\/ 2020 \\| [161 Comments](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comments)\n\n[RECIPE](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#recipe)\n\n[VIDEO](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#recipe-video)\n\n[PRINT](https:\/\/www.foxyfolksy.com\/wprm_print\/coffee-buns-kopi-roti)\n\n4\\.96 from 42 votes\n\n[Share](https:\/\/www.facebook.com\/share.php?u=https%3A%2F%2Fwww.foxyfolksy.com%2Fcoffee-buns-kopi-roti%2F)\n\n[Pin It](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.foxyfolksy.com%2Fcoffee-buns-kopi-roti%2F&media=https%3A%2F%2Fwww.foxyfolksy.com%2Fwp-content%2Fuploads%2F2020%2F05%2Fcoffee-buns-640.jpg&description=Ultra+pillowy+soft+coffee+buns+with+heavenly+buttery+goodness+and+just+the+right+amount+of+coffee+to+tease+and+wake+your+senses%21&is_video=false)\n\n[Email](mailto:?subject=Check%20out%20this%20recipe%21&body=I%20found%20this%20recipe%20you%20might%20like%3A%0A%0ACoffee%20Buns%20%28Kopi%20Roti%29%0Ahttps%3A%2F%2Fwww.foxyfolksy.com%2Fcoffee-buns-kopi-roti%2F)\n\n*Ultra pillowy soft **coffee buns** with heavenly buttery goodness. It has just the right amount of coffee to tease and wake your senses! The smell of them while baking filling the kitchen was simply divine.*\n\n![Freshly baked Kopi Roti or coffee buns on a basket](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2020\/05\/kopi-roti.jpg)\n\nThey were amazing...and gone too fast! I am not a big coffee fan (tea person here) but these buns are so difficult to resist.\n\nI had to admit, I was hesitant to undertake the task of making these coffee buns at first. I mean, how do you make such a perfect dome of a bun that soft and buttery but airy at the same time. And that crispy crust covering the entire thing, it's magic! I love them but I usually just buy them and not make them myself. But after several people have requested it, I finally pick up the courage to do it.\n\nAs I did my research, I realized that it is not that hard after all. I guess I now have some experience in making yeast bread and sticky doughs, like the one I used for making [Loaf Bread](https:\/\/www.foxyfolksy.com\/white-bread-recipe\/), [Ube Pandesal](https:\/\/www.foxyfolksy.com\/ube-pandesal-with-cheese\/), and [Filipino cheese bread](https:\/\/www.foxyfolksy.com\/filipino-cheese-bread\/). These are all soft and pillowy bread but made using different techniques.\n\nBut making this Kopi Roti a.k.a. \"Rotiboy\" buns are more similar to making brioche but with lesser butter and no need for sponge dough. So yes, it is not all that difficult to make.![](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2020\/05\/paparoti.jpg)\n\n- [What flour to use for Coffee Buns?](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#what-flour-to-use-for-coffee-buns)\n- [Tips for making the best Kopi Roti](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#tips-for-making-the-best-kopi-roti)\n- [Printable Recipe](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#printable-recipe)\n- [Coffee Buns (Kopi Roti)](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#coffee-buns-kopi-roti)\n## What flour to use for Coffee Buns?\n**Bread flour** is normally used for Kopi Roti. Bread flour has a higher protein content compared to all-purpose flour. This means it produces more gluten and can absorb more liquid. This gives it the ability to rise higher and hold its shape better.\n\nThis recipe has high butter content for its delicious flavor. But fats inhibit doughs from getting too elastic or to rise too high. So we want a strong dough that would be able to rise high and hold its form well without trading off that buttery goodness.\n\n![Ingredients for Coffee Buns](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2020\/05\/ingredients-for-coffee-buns.jpg)\n\n### Can you substitute bread flour with all-purpose flour or vice versa?\nI get this question a lot for my other bread recipes. The answer is yes, you can. But, of course, the result would not be exactly the same. But sometimes the difference is not that noticeable unless you really are a discerning customer when it comes to bread.\n\nThe faintly noticeable difference is that dough made with bread flour tends to be slightly chewier with more airy crumbs. And all-purpose flour is cheaper to buy.\n\n![Inside a soft and fluffy coffee bun](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2020\/05\/coffee-buns-1.jpg)\n\n## Tips for making the best Kopi Roti\n- Freeze you butter for the filling after cutting them into cubes. This will ensure that they do not melt into the dough while shaping and waiting for them to rise before baking.\n- If you are not going to use the coffee topping immediately or it is too warm in your kitchen, refrigerate it so it will not melt. Actually it is better to refrigerate the coffee buttercream topping for a few minutes before adding it to the dough. This way it will not melt too fast in the oven and will form a thicker crispy crust on top of the buns rather than at the bottom on the pan.\n- Kopi Roti is best eaten freshly baked while still warm. The coffee caramel crust will lose its crunch after some time. You can bake it again for 10 minutes to get that crunch back.![Soft and fluffy coffee buns cut into halves. ](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2020\/05\/rotiboy.jpg)\n## Printable Recipe\n![Homemade Coffee Buns freshly baked](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2020\/05\/coffee-buns-640-500x500.jpg)\n\n[Print](https:\/\/www.foxyfolksy.com\/wprm_print\/coffee-buns-kopi-roti)\n\n[Review](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#commentform)\n\n## Coffee Buns (Kopi Roti)\n4\\.96 from 42 votes\n\nUltra pillowy soft coffee buns with heavenly buttery goodness and just the right amount of coffee to tease and wake your senses\\!\n\nPrep Time: 20 minutes mins\n\nCook Time: 15 minutes mins\n\nRising times 2 hours hrs\n\nCourse :Breakfast, Snack\n\nServings =8 buns\n\n[Print Recipe](https:\/\/www.foxyfolksy.com\/wprm_print\/coffee-buns-kopi-roti)\n\n[Rate this Recipe](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#commentform)\n\n### Ingredients 1x 2x 3x\nUS Customary\n\nMetric\n\n### DOUGH:\n- 2 ½ cups bread flour \\-presifted\n- 3 tablespoons caster sugar \\- or granulated sugar\n- 1 teaspoon salt\n- 1 tablespoon [instant yeast](https:\/\/amzn.to\/2UiIasv)\n- 220 ml lukewarm milk\n- 1 large egg \\-beaten\n- 60 grams unsalted butter \\-softened\n\n### FILLING:\n- 80 grams butter \\-cut into 8 cubes and frozen. See NOTE 1\n\n### COFFEE CARAMEL TOPPING:\n- 1 tablespoon strong instant coffee powder \\- See NOTE 2\n- 1 tablespoon hot water\n- 60 grams unsalted butter \\-softened at room temperature\n- ¼ cup caster sugar \\-or granulated sugar\n- 1 large egg \\-room temperature. See NOTE 5\n- 1 teaspoon  dutch-processed cocoa powder \\-optional\n- ⅔ cup cake flour  See NOTE 3\n\n### Instructions\n### TO MAKE THE DOUGH:\n- In a large bowl, mix together bread flour, sugar, and salt. Then sprinkle instant yeast and mix again.\n- Pour in lukewarm milk and add the beaten egg. Mix for a minute until a sticky dough forms. Add the softened butter and fold it into the dough with your hands until well combined. It will be very greasy in the beginning. As you knead the dough in the bowl, it will be less and less greasy or sticky. Knead for about 10-12 minutes or until the dough becomes smooth and elastic.\n- Cover the bowl with a plastic wrap and let the dough rise until it almost doubles in size.\n- Gently punch down the dough and tip it on a flour surface. Cut the dough into 8 equal parts.\n- Take one a piece of the dough and shape it in a small disk. Place a cube of frozen butter in the middle and enclose it by pulling the seams of the dough over and around it. Shape into a ball and place on baking sheet lined with parchment paper. Let at least 3-inch space around each buns as they will expand during the second rising and while baking.\n- Cover the shaped buns with kitchen towel and let them rise until they almost double in size. Meanwhile prepare the coffee buttercream topping.\n\n### COFFEE BUTTERCREAM TOPPING (while waiting for the dough to rise)\n- In a small bowl, dissolve the coffee powder in hot water. Set aside.\n- In a bowl, cream the butter and sugar using a whisk or hand mixer (low speed). Add the egg and whisk until smooth but not frothy. Add the cocoa powder and mix again. Pour in the dissolved coffee and mix until well blended.\n- Sift the cake flour while adding it to the mixture. Fold in using a spatula until well combined. Transfer the mixture in a piping bag or a sandwich bag and cut a small opening.\n\n### ASSEMBLE AND BAKING\n- Preheat oven to 180°C\/ 355°F.\n- Pipe a layer of coffee buttercream on top of each bun, in a coil-like pattern. Starting from the center going out until the top half is fully covered.\n- Bake the buns for 15 minutes. Turn of the heat and leave the buns in the oven for another 10 minutes. Take them out and transfer to a cooling rack.\n- Serve the buns while still warm and enjoy with a cup of hot coffee or tea or chocolate.\n\n### Notes\n**NOTE 1**: Remember to freeze the butter for the filling after cutting them into cubes. This will ensure that they do not melt into the dough before baking.\n\n**NOTE 2**: You can also use brewed coffee from ground coffee. Just make sure it is strong and not too watery, use about 1 ½ tablespoon.\n\n**NOTE 3:** If you do not have cake clour, just make one. Take a cup of all-purpose flour, and remove 2 tablespoons of it. Replace the 2 tablespoons with corn starch. Mix very well. Take ⅔ cup of this for the recipe.\n\n**NOTE 4**: If you are not going to use the coffee topping immediately or it is too warm in your kitchen, refrigerate it so it will not melt. If you use it soft and melt as soon as you put the buns in the oven, the chances for a nice thick crispy top is lesser.\n\n**NOTE 5:** Make sure that the egg is at room temperature to prevent curdling when it is added to the creamed butter.\n\n### Nutrition\nCalories: 428kcalCarbohydrates: 49gProtein: 8gFat: 23gSaturated Fat: 14gCholesterol: 77mgSodium: 385mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 699IUCalcium: 48mgIron: 1mg\n\nHave you tried this recipe?Mention [@foxyfolksy](https:\/\/www.instagram.com\/foxyfolksy) or tag [\\#FoxyFolksyRecipes](https:\/\/www.instagram.com\/explore\/tags\/FoxyFolksyRecipes)\\!\n\n## More Recipes\n- [![Easy Chicken Masala Recipe](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2024\/10\/chicken-masala-1200t-720x720.jpg)Chicken Masala](https:\/\/www.foxyfolksy.com\/chicken-masala\/)\n- [![Adobong sitaw with pork belly topped with fried garlic bits.](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2024\/11\/adobong-sitaw-1200t-720x720.jpg)Adobong Sitaw](https:\/\/www.foxyfolksy.com\/adobong-sitaw\/)\n- [![Chicharon bulaklak on a serving plate with spiced vinegar dipping sauce.](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2024\/11\/chicharon-bulaklak-1200t-720x720.jpg)Chicharon Bulaklak](https:\/\/www.foxyfolksy.com\/chicharon-bulaklak\/)\n- [![](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2024\/07\/suam-na-mais-1200t-720x722.jpg)Suam na Mais](https:\/\/www.foxyfolksy.com\/suam-na-mais\/)\n\n### Comments\n1. Rhoma Porras says\n   \n   October 28, 2025 at 2:26 am\n   \n   ![5 stars](https:\/\/www.foxyfolksy.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Everytime I make these my friends love them. I am going to freeze my butter mixed with honey for the center on the next batch. Wonderful recipe.\n   \n   [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-153966)\n   - Bebs says\n     \n     November 03, 2025 at 11:07 am\n     \n     Oohh...that sounds like a good filling, I love honey! Do let me know how it turn out, Rhoma.\n     \n     [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-153990)\n2. Keropi says\n   \n   October 08, 2024 at 12:02 pm\n   \n   Can I replace milk with water ?\n   \n   [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-146701)\n   - Bebs says\n     \n     October 08, 2024 at 8:18 pm\n     \n     Sure you can, but the buns will not be as milky and soft.\n     \n     [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-146715)\n3. Serene lee says\n   \n   September 28, 2024 at 2:46 pm\n   \n   ![5 stars](https:\/\/www.foxyfolksy.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Hi I sent you a massage earlier I made 8 coffee bun there were two that were perfect the six of them all crack n the butter leak out can you please tell me what did I done wrong?\n   \n   [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-146420)\n   - Bebs says\n     \n     September 29, 2024 at 11:59 pm\n     \n     Hi Serene, try to lower your oven temperature. The butter is expected to melt and should be absorbed by the buns as they bake.\n     \n     [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-146454)\n4. Ohana says\n   \n   September 02, 2024 at 7:33 pm\n   \n   ![5 stars](https:\/\/www.foxyfolksy.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Could you tell me how many grams each one is to give 8 units ?\n   \n   [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-145125)\n   - Bebs says\n     \n     September 04, 2024 at 11:28 am\n     \n     If you are asking about the dough, it was about 80-85 grams of dough per 1 bun.\n     \n     [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-145222)\n5. Ginger says\n   \n   June 07, 2024 at 11:08 am\n   \n   Hi! It said in the coffee filling to sift cake flour but its not in the ingredients. Was that a mistake in the instructions?\n   \n   [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-141752)\n   - Bebs says\n     \n     June 16, 2024 at 10:28 pm\n     \n     Hi Ginger, there is no coffee filling in this recipe. The cake flour is for the coffee caramel topping and it says 2\/3 cup.\n     \n     [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-142098)\n6. Che says\n   \n   May 18, 2024 at 6:17 am\n   \n   Hello! It is about time for me to do this bread again. This recipe is a great one. I loved it! I am just having problem. The bread still smells like yeast. Do you know how to prevent it?\n   \n   Thanks\\!\n   \n   [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-140996)\n   - Bebs says\n     \n     May 28, 2024 at 1:37 am\n     \n     Hi Che, you can try reducing the amount of yeast. Normally we have natural yeast around us and if you bake more, the lesser yeast you'll need.\n     \n     [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-141325)\n7. Leah says\n   \n   April 10, 2024 at 2:14 pm\n   \n   ![5 stars](https:\/\/www.foxyfolksy.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    I know i did something wrong 😅 my dough did not form like the video. It was too sticky like cake batter-ish. I added more flour to be able to knead it. The butter inside just melted. It taste like ensaymada 😅 i will practice more 🥰 this is my first time to bake bread using yeast. Any more tips to share? 😁 thanks in advance.\n   \n   [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-139745)\n   - Bebs says\n     \n     April 14, 2024 at 2:18 pm\n     \n     Hi Leah, practice more and you will get it eventually. Remember that flour have different absorption and you really may need to adjust the flour and water ratio (everytime). The butter is supposed to melt while it bakes and make it really buttery.\n     \n     [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-139916)\n8. Angelique says\n   \n   January 12, 2024 at 10:23 am\n   \n   ![5 stars](https:\/\/www.foxyfolksy.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    When you say butter meaning pure butter?\n   \n   [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-136574)\n   - Bebs says\n     \n     September 04, 2024 at 1:32 pm\n     \n     That s correct, Angelique.\n     \n     [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-145252)\n9. con says\n   \n   July 26, 2023 at 3:58 pm\n   \n   hello, I just did this recipe, but my coffe buttercream didn't 'spread down' while the baking process. Is it due to the salted butter instead of unsalted, that was used?\n   \n   the dough though, was absolutely perfect\\!\n   \n   [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-131039)\n   - Bebs says\n     \n     July 28, 2023 at 9:33 am\n     \n     Hi Con, yes it could be the quality of the butter and make sure you use softened butter (not cold, not melted).\n     \n     [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-131098)\n10. Larisa says\n    \n    May 24, 2023 at 4:44 pm\n    \n    ![5 stars](https:\/\/www.foxyfolksy.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     Thank you very much for this amazing recipe! It turned out so well, I still can’t believe it! The smell, the taste, the texture - are just perfect! ❤️\n    \n    [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-129331)\n11. April says\n    \n    February 10, 2023 at 8:26 am\n    \n    ![5 stars](https:\/\/www.foxyfolksy.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     Thank you Foxy Folksy for this recipe. My mom loved the coffee buns so much. More power\\!\n    \n    [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-126606)\n12. Naing Zaw says\n    \n    October 30, 2022 at 4:35 pm\n    \n    ![5 stars](https:\/\/www.foxyfolksy.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     very nice .\n    \n    [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-123933)\n13. Kharla says\n    \n    June 05, 2022 at 4:53 pm\n    \n    Hello,\n    \n    What is the bread flour in Germany? Is it the Dinkel Mehl? I was looking for bread flour in Marktkauf but wasn’t sure what to take 😅\n    \n    [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-114255)\n    - Bebs says\n      \n      June 25, 2022 at 6:00 pm\n      \n      Hi Kharla, you look for Brotmehl but Typ 550 should be ok.\n      \n      [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-118949)\n14. Rash says\n    \n    May 16, 2022 at 9:41 pm\n    \n    Hi! It went out perfectly! The topping is crispy and really good. One concern tho.. I know that the topping would loosen its crisp after awhile but is it normal for it to become sticky too?\n    \n    [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-113523)\n    - Bebs says\n      \n      June 25, 2022 at 6:16 pm\n      \n      Hi rash, yes after some time the coating loses its crispiness. If it becomes sticky maybe it is because of the humidity and the crust absorbs the moisture around it.\n      \n      [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-118955)\n15. Hayati Abdul says\n    \n    March 22, 2022 at 4:40 pm\n    \n    ![5 stars](https:\/\/www.foxyfolksy.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     Just baked these roti buns, followed the recipe to a T. Turned out amazing - fluffy , pillowy and tasty. Thank you for sharing useful tips\/notes. The recipe will be our tea time favourite. Might add bit of shredded cheese to the butter when we bake again.\n    \n    [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-111645)\n16. Javouhey says\n    \n    January 05, 2022 at 3:43 am\n    \n    ![5 stars](https:\/\/www.foxyfolksy.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     I wish I had time to make it; but I just bought it at my bakery. Now my office is so fragrant! Anyway, with inflation; the price of one coffee bun in 2022 is up 50 cents.\n    \n    [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-108198)\n17. Sarah says\n    \n    January 02, 2022 at 10:31 am\n    \n    Could I make this without the coffee? I know it’s not much caffeine, but I have caffeine sensitive family members.\n    \n    [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-108063)\n    - Bebs says\n      \n      January 04, 2022 at 3:07 pm\n      \n      Hi Sarah, it would not be the same but it would still be good buns. You can also sub it with cocoa powder if you like.\n      \n      [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-108169)\n18. Alyssa Maidy Cayabyab says\n    \n    October 18, 2021 at 12:40 am\n    \n    Why my buns deflating?\n    \n    [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-105654)\n    - Bebs says\n      \n      March 03, 2022 at 12:21 am\n      \n      Hi Alyssa, it means it has risen too much and the gluten is weak to hold its form. Did you use breadflour?\n      \n      [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-111002)\n19. Maidy says\n    \n    October 17, 2021 at 11:32 am\n    \n    Hi! Can I use powdered sugar instead of caster sugar?\n    \n    [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-105644)\n    - Bebs says\n      \n      March 03, 2022 at 12:23 am\n      \n      Yes you can, Maidy.\n      \n      [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-111003)\n20. Anna says\n    \n    September 19, 2021 at 3:02 pm\n    \n    ![5 stars](https:\/\/www.foxyfolksy.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     Thanks for the recipe. We love it. It’s soft and fluffy. I modified the steps by mixing warm milk, 1 tbsp sugar and instant yeast together. The remaining of 2tbsp of sugar were added to the flour as per your recipe.\n    \n    May I prepared more of the coffee caramel and store in the freezer for future use?\n    \n    [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-105006)\n    - Bebs says\n      \n      September 22, 2021 at 9:42 am\n      \n      Hi Anna, I am glad that you like it! As for storing the \"frosting\", I have not tried it, but I think it should be ok. Place it on a ziplock to freeze, you can make it in portions. When ready to use thaw at room temperature.\n      \n      [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-105069)\n21. Saher says\n    \n    September 01, 2021 at 11:54 pm\n    \n    Hey. This recipe seems promising. Will gove a try. Just a quick question. Wouldn't it smell of egg ? Can we yse a bit of vanilla ?\n    \n    [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-104448)\n    - Bebs says\n      \n      September 03, 2021 at 10:43 pm\n      \n      Nope, it won't. It would smell of butter and coffee.. yum\\!\n      \n      [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-104529)\n22. Karla says\n    \n    August 18, 2021 at 7:28 pm\n    \n    Hi! Can I use all purpose flour instead?\n    \n    [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-104038)\n    - Bebs says\n      \n      September 03, 2021 at 11:08 pm\n      \n      You can but it might not have the same height\/ volume...just do not let it rise too much.\n      \n      [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-104547)\n23. Roy says\n    \n    July 23, 2021 at 12:29 pm\n    \n    ![5 stars](https:\/\/www.foxyfolksy.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     Baked these into perfect buns the 2nd time around! Thanks for this recipe! By the way, can I also make this into a loaf using the same ingredients? Would the cooking time be longer? Thanks 🙂\n    \n    [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-103271)\n    - Bebs says\n      \n      August 19, 2021 at 5:52 pm\n      \n      Hi Roy, yes baking time will have to be altered because of the size, and bigger means longer to bake.\n      \n      [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-104077)\n      - Mia says\n        \n        November 29, 2021 at 10:14 am\n        \n        ![5 stars](https:\/\/www.foxyfolksy.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n         Hi, thanks for sharing this! 🙂 your recipe looks promising. I have done this a couple of times with YT tutorials but I always end up with wet and sticky coating a little over a minute after baking. It just got worse the next day. Super sticky! Where did it possibly went wrong? 🙁\n        \n        [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-107201)\n        - Bebs says\n          \n          November 30, 2021 at 11:59 pm\n          \n          Hi Mia, try this recipe first and let me know how it goes.\n          \n          [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-107226)\n24. Geet Karu says\n    \n    June 29, 2021 at 7:55 pm\n    \n    ![5 stars](https:\/\/www.foxyfolksy.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     It was so good! Reminded me of Roti Boy back in Malaysia. Looking forward to making it again- tomorrow\\!\n    \n    [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-102232)\n    - Bebs says\n      \n      June 30, 2021 at 3:15 pm\n      \n      That is great, Geet! Glad you like it.\n      \n      [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-102266)\n25. Ophel says\n    \n    June 29, 2021 at 3:30 pm\n    \n    I made this today and it was really really soft and delicious! I followed everything including your tips!! It was my first time ever to bake and I’m glad I found this recipe! My family loved it! 😊\n    \n    [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-102224)\n    - Bebs says\n      \n      June 30, 2021 at 3:16 pm\n      \n      I am happy that you and your family love it, Ophel.\n      \n      [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-102268)\n26. Ophel says\n    \n    June 28, 2021 at 2:53 pm\n    \n    ![5 stars](https:\/\/www.foxyfolksy.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     Hi! What kind of milk do you use?\n    \n    [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-102179)\n    - Bebs says\n      \n      June 28, 2021 at 10:34 pm\n      \n      I used regular fresh milk for this one.\n      \n      [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-102195)\n27. Jo-Ann Saenz says\n    \n    June 20, 2021 at 7:56 am\n    \n    Can I make the dough night before and refrigerate and do last rise in the morning?\n    \n    [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-101931)\n    - Bebs says\n      \n      June 21, 2021 at 11:09 pm\n      \n      Hi Jo-ann, when you refrigerate it overnight it will actually rise in the fridge but very slowly. Then you can bake it in the morning.\n      \n      [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-101985)\n28. Fathima says\n    \n    June 17, 2021 at 12:33 pm\n    \n    Hi,  \n     How long does the crunchy coffee crust remains crusty ?  \n     Can u approximately tell for how many hours ?\n    \n    [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-101678)\n    - Bebs says\n      \n      June 17, 2021 at 12:39 pm\n      \n      Depends really, if there is a lot of moisture or high humidity in your area it will soak it up and lose its crustiness faster.\n      \n      [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-101680)\n29. Rachael says\n    \n    June 15, 2021 at 3:34 am\n    \n    ![5 stars](https:\/\/www.foxyfolksy.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     Hi! I made these today and they are delicious & I am officially obsessed\\!  \n     As much as I love them, I am trying to practice self control & not eat all 8 in one sitting so I was wondering what is the best way to store these while I devour them over the next few days?\n    \n    Thank you\n    \n    [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-101603)\n    - Bebs says\n      \n      June 15, 2021 at 5:05 pm\n      \n      Hi Rachael, I have exactly the same problem!😉. You can store them in an airtight container at room temperature for some days or refrigerate for longer, but it will not be the same as freshly baked.\n      \n      [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-101625)\n30. Sharon says\n    \n    May 12, 2021 at 9:59 am\n    \n    ![5 stars](https:\/\/www.foxyfolksy.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     I made these today and they were a hit! Thank you for a great recipe\\!\n    \n    If I make the buns smaller (half the size), for how long would you recommend baking the buns?\n    \n    [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-98844)\n    - Bebs says\n      \n      May 13, 2021 at 6:04 pm\n      \n      I would say, about 10-12 minutes.\n      \n      [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-98903)\n31. Jordan Williams says\n    \n    May 12, 2021 at 2:43 am\n    \n    ![5 stars](https:\/\/www.foxyfolksy.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     Can you re-post the video? I think the link is broken. Thanks\\!\n    \n    [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-98827)\n    - Bebs says\n      \n      May 13, 2021 at 6:08 pm\n      \n      It is playing on my end.\n      \n      [Reply](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#comment-98905)\n\n[« Older Comments](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/comment-page-1\/#comments)\n\n![Author photo](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2020\/12\/Bebs.png)\n\nGood food does not have to be expensive or difficult to make. With our recipes, you can make budget-friendly and restaurant-worthy dishes in no time\\!\n\n[**Learn more→**](https:\/\/www.foxyfolksy.com\/about-us\/)\n\n![](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2021\/09\/link-6.png)\n\n- [![Sisig Matua, a dish of boiled pork mask and ears marinated in vinegar, pepper, onion, and chilies.](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2025\/07\/sisig-matua-recipe-1200t-640x853.webp)Sisig Matua](https:\/\/www.foxyfolksy.com\/sisig-matua\/)\n- [![Lumpiang hubad in a serving plate being drizzled with the rich, nutty lumpia sauce.](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2024\/05\/lumpiang-hubad-recipe-1-640x853.jpg)Lumpiang Hubad](https:\/\/www.foxyfolksy.com\/lumpiang-hubad\/)\n- [![Chili oil in jars with dried chilis on the side.](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2024\/07\/chili-oil-1200t-640x853.jpg)How to make Chili Oil](https:\/\/www.foxyfolksy.com\/how-to-make-chili-oil\/)\n- [![Siopao Tostado in half with chicken asado and hard-boiled egg filling.](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2024\/06\/toasted-siopao-1200t-640x853.jpg)Toasted Siopao](https:\/\/www.foxyfolksy.com\/toasted-siopao\/)\n\n[![](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2023\/10\/We-cook-Filipino-427x640.jpg)](https:\/\/amzn.to\/3PQYkaS)\n\n#### Subscribe\n![Ebook](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2019\/01\/ebook3.png)\n\n[SIGN UP\\!](https:\/\/www.foxyfolksy.com\/subscribe\/)\n\nReceive new posts directly delivered to your inbox As a bonus, a FREE eCookbook and printable Recipe Cards upon subscription\n```\n\n```\n- [![Easy Garlic Mushroom and Baby Potatoes by Foxy Folky](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2014\/09\/Garlic-Mushroom-and-Baby-Potatoes-2.jpg)Pan Roasted Garlic Mushroom and Baby Potatoes](https:\/\/www.foxyfolksy.com\/garlic-mushroom-and-baby-potatoes\/)\n- [![Hamondo Recipe](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2016\/08\/Pork-hamonado.jpg)Easy Pork Hamonado Recipe using Pork Belly](https:\/\/www.foxyfolksy.com\/easy-pork-hamonado-recipe\/)\n- [![Phalaenopsis Orchid Care](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2014\/02\/Phalaenopsis.t.jpg)How to take care of orchids?](https:\/\/www.foxyfolksy.com\/how-to-take-care-of-orchids\/)\n- [![Chop Suey served in a plate.](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2016\/07\/vegetable-chop-suey.jpg)Easy Chop Suey Recipe](https:\/\/www.foxyfolksy.com\/chop-suey-recipe\/)\n- [![How to make Tapioca Pearls by Foxy Folksy](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2018\/10\/how-to-make-tapioca-pearls.jpg)How to make Black Tapioca Pearls for Bubble Tea (Milk Tea)](https:\/\/www.foxyfolksy.com\/how-to-make-black-tapioca-pearls\/)\n- [![Baby Back Ribs in Oven \\| Foxy Folksy](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2018\/06\/baby-back-ribs-recipe-oven.jpg)Fall-off-the-bone Baby Back Ribs in Oven](https:\/\/www.foxyfolksy.com\/baby-back-ribs-in-oven\/)\n\n## Footer\n[↑ back to top](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/)\n\n![FEATURE ICONS](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2019\/11\/FEATURE-ICONS.jpg)\n\nAs an Amazon Associate I earn from qualifying purchases.\n\nCopyright © 2014 - 2025 **Foxy Folksy** All Rights Reserved\n\n[HOME](https:\/\/www.foxyfolksy.com\/) \\| [ABOUT](https:\/\/www.foxyfolksy.com\/about-us\/) \\| [CONTACT](mailto:bebs@foxyfolksy.com) \\| [RECIPE INDEX](https:\/\/www.foxyfolksy.com\/recipe-index\/)\n\n[PRIVACY POLICY](https:\/\/www.foxyfolksy.com\/privacy-policy\/)\\| [DISCLOSURE](https:\/\/www.foxyfolksy.com\/privacy-policy\/)\\|[COPYRIGHT POLICY](https:\/\/www.foxyfolksy.com\/copyright-notice\/)\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"*Ultra pillowy soft **coffee buns** with heavenly buttery goodness. It has just the right amount of coffee to tease and wake your senses! The smell of them while baking filling the kitchen was simply divine.*\n\n![Freshly baked Kopi Roti or coffee buns on a basket](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2020\/05\/kopi-roti.jpg)\n\nThey were amazing...and gone too fast! I am not a big coffee fan (tea person here) but these buns are so difficult to resist.\n\nI had to admit, I was hesitant to undertake the task of making these coffee buns at first. I mean, how do you make such a perfect dome of a bun that soft and buttery but airy at the same time. And that crispy crust covering the entire thing, it's magic! I love them but I usually just buy them and not make them myself. But after several people have requested it, I finally pick up the courage to do it.\n\nAs I did my research, I realized that it is not that hard after all. I guess I now have some experience in making yeast bread and sticky doughs, like the one I used for making [Loaf Bread](https:\/\/www.foxyfolksy.com\/white-bread-recipe\/), [Ube Pandesal](https:\/\/www.foxyfolksy.com\/ube-pandesal-with-cheese\/), and [Filipino cheese bread](https:\/\/www.foxyfolksy.com\/filipino-cheese-bread\/). These are all soft and pillowy bread but made using different techniques.\n\nBut making this Kopi Roti a.k.a. \"Rotiboy\" buns are more similar to making brioche but with lesser butter and no need for sponge dough. So yes, it is not all that difficult to make.![](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2020\/05\/paparoti.jpg)\n\n- [What flour to use for Coffee Buns?](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#what-flour-to-use-for-coffee-buns)\n- [Tips for making the best Kopi Roti](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#tips-for-making-the-best-kopi-roti)\n- [Printable Recipe](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#printable-recipe)\n- [Coffee Buns (Kopi Roti)](https:\/\/www.foxyfolksy.com\/coffee-buns-kopi-roti\/#coffee-buns-kopi-roti)\n## What flour to use for Coffee Buns?\n**Bread flour** is normally used for Kopi Roti. Bread flour has a higher protein content compared to all-purpose flour. This means it produces more gluten and can absorb more liquid. This gives it the ability to rise higher and hold its shape better.\n\nThis recipe has high butter content for its delicious flavor. But fats inhibit doughs from getting too elastic or to rise too high. So we want a strong dough that would be able to rise high and hold its form well without trading off that buttery goodness.\n\n![Ingredients for Coffee Buns](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2020\/05\/ingredients-for-coffee-buns.jpg)\n\n### Can you substitute bread flour with all-purpose flour or vice versa?\nI get this question a lot for my other bread recipes. The answer is yes, you can. But, of course, the result would not be exactly the same. But sometimes the difference is not that noticeable unless you really are a discerning customer when it comes to bread.\n\nThe faintly noticeable difference is that dough made with bread flour tends to be slightly chewier with more airy crumbs. And all-purpose flour is cheaper to buy.\n\n![Inside a soft and fluffy coffee bun](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2020\/05\/coffee-buns-1.jpg)\n\n## Tips for making the best Kopi Roti\n- Freeze you butter for the filling after cutting them into cubes. This will ensure that they do not melt into the dough while shaping and waiting for them to rise before baking.\n- If you are not going to use the coffee topping immediately or it is too warm in your kitchen, refrigerate it so it will not melt. Actually it is better to refrigerate the coffee buttercream topping for a few minutes before adding it to the dough. This way it will not melt too fast in the oven and will form a thicker crispy crust on top of the buns rather than at the bottom on the pan.\n- Kopi Roti is best eaten freshly baked while still warm. The coffee caramel crust will lose its crunch after some time. You can bake it again for 10 minutes to get that crunch back.![Soft and fluffy coffee buns cut into halves. ](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2020\/05\/rotiboy.jpg)\n## Printable Recipe\n![Homemade Coffee Buns freshly baked](https:\/\/www.foxyfolksy.com\/wp-content\/uploads\/2020\/05\/coffee-buns-640-500x500.jpg)\n\n### DOUGH:\n- 2 ½ cups bread flour \\-presifted\n- 3 tablespoons caster sugar \\- or granulated sugar\n- 1 teaspoon salt\n- 1 tablespoon [instant yeast](https:\/\/amzn.to\/2UiIasv)\n- 220 ml lukewarm milk\n- 1 large egg \\-beaten\n- 60 grams unsalted butter \\-softened\n\n### FILLING:\n- 80 grams butter \\-cut into 8 cubes and frozen. See NOTE 1\n\n### COFFEE CARAMEL TOPPING:\n- 1 tablespoon strong instant coffee powder \\- See NOTE 2\n- 1 tablespoon hot water\n- 60 grams unsalted butter \\-softened at room temperature\n- ¼ cup caster sugar \\-or granulated sugar\n- 1 large egg \\-room temperature. See NOTE 5\n- 1 teaspoon  dutch-processed cocoa powder \\-optional\n- ⅔ cup cake flour  See NOTE 3\n\n### TO MAKE THE DOUGH:\n- In a large bowl, mix together bread flour, sugar, and salt. Then sprinkle instant yeast and mix again.\n- Pour in lukewarm milk and add the beaten egg. Mix for a minute until a sticky dough forms. Add the softened butter and fold it into the dough with your hands until well combined. It will be very greasy in the beginning. As you knead the dough in the bowl, it will be less and less greasy or sticky. Knead for about 10-12 minutes or until the dough becomes smooth and elastic.\n- Cover the bowl with a plastic wrap and let the dough rise until it almost doubles in size.\n- Gently punch down the dough and tip it on a flour surface. Cut the dough into 8 equal parts.\n- Take one a piece of the dough and shape it in a small disk. Place a cube of frozen butter in the middle and enclose it by pulling the seams of the dough over and around it. Shape into a ball and place on baking sheet lined with parchment paper. Let at least 3-inch space around each buns as they will expand during the second rising and while baking.\n- Cover the shaped buns with kitchen towel and let them rise until they almost double in size. Meanwhile prepare the coffee buttercream topping.\n\n### COFFEE BUTTERCREAM TOPPING (while waiting for the dough to rise)\n- In a small bowl, dissolve the coffee powder in hot water. Set aside.\n- In a bowl, cream the butter and sugar using a whisk or hand mixer (low speed). Add the egg and whisk until smooth but not frothy. Add the cocoa powder and mix again. Pour in the dissolved coffee and mix until well blended.\n- Sift the cake flour while adding it to the mixture. Fold in using a spatula until well combined. Transfer the mixture in a piping bag or a sandwich bag and cut a small opening.\n\n### ASSEMBLE AND BAKING\n- Preheat oven to 180°C\/ 355°F.\n- Pipe a layer of coffee buttercream on top of each bun, in a coil-like pattern. Starting from the center going out until the top half is fully covered.\n- Bake the buns for 15 minutes. Turn of the heat and leave the buns in the oven for another 10 minutes. Take them out and transfer to a cooling rack.\n- Serve the buns while still warm and enjoy with a cup of hot coffee or tea or chocolate.\n\n**NOTE 1**: Remember to freeze the butter for the filling after cutting them into cubes. This will ensure that they do not melt into the dough before baking.\n\n**NOTE 2**: You can also use brewed coffee from ground coffee. Just make sure it is strong and not too watery, use about 1 ½ tablespoon.\n\n**NOTE 3:** If you do not have cake clour, just make one. Take a cup of all-purpose flour, and remove 2 tablespoons of it. Replace the 2 tablespoons with corn starch. Mix very well. Take ⅔ cup of this for the recipe.\n\n**NOTE 4**: If you are not going to use the coffee topping immediately or it is too warm in your kitchen, refrigerate it so it will not melt. If you use it soft and melt as soon as you put the buns in the oven, the chances for a nice thick crispy top is lesser.\n\n**NOTE 5:** Make sure that the egg is at room temperature to prevent curdling when it is added to the creamed butter.\n\nCalories: 428kcalCarbohydrates: 49gProtein: 8gFat: 23gSaturated Fat: 14gCholesterol: 77mgSodium: 385mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 699IUCalcium: 48mgIron: 1mg","meta_canonical":null}

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Boilerpipe Text	Ultra pillowy soft coffee buns with heavenly buttery goodness. It has just the right amount of coffee to tease and wake your senses! The smell of them while baking filling the kitchen was simply divine. They were amazing...and gone too fast! I am not a big coffee fan (tea person here) but these buns are so difficult to resist. I had to admit, I was hesitant to undertake the task of making these coffee buns at first. I mean, how do you make such a perfect dome of a bun that soft and buttery but airy at the same time. And that crispy crust covering the entire thing, it's magic! I love them but I usually just buy them and not make them myself. But after several people have requested it, I finally pick up the courage to do it. As I did my research, I realized that it is not that hard after all. I guess I now have some experience in making yeast bread and sticky doughs, like the one I used for making Loaf Bread , Ube Pandesal , and Filipino cheese bread . These are all soft and pillowy bread but made using different techniques. But making this Kopi Roti a.k.a. "Rotiboy" buns are more similar to making brioche but with lesser butter and no need for sponge dough. So yes, it is not all that difficult to make. What flour to use for Coffee Buns? Tips for making the best Kopi Roti Printable Recipe Coffee Buns (Kopi Roti) What flour to use for Coffee Buns? Bread flour is normally used for Kopi Roti. Bread flour has a higher protein content compared to all-purpose flour. This means it produces more gluten and can absorb more liquid. This gives it the ability to rise higher and hold its shape better. This recipe has high butter content for its delicious flavor. But fats inhibit doughs from getting too elastic or to rise too high. So we want a strong dough that would be able to rise high and hold its form well without trading off that buttery goodness. Can you substitute bread flour with all-purpose flour or vice versa? I get this question a lot for my other bread recipes. The answer is yes, you can. But, of course, the result would not be exactly the same. But sometimes the difference is not that noticeable unless you really are a discerning customer when it comes to bread. The faintly noticeable difference is that dough made with bread flour tends to be slightly chewier with more airy crumbs. And all-purpose flour is cheaper to buy. Tips for making the best Kopi Roti Freeze you butter for the filling after cutting them into cubes. This will ensure that they do not melt into the dough while shaping and waiting for them to rise before baking. If you are not going to use the coffee topping immediately or it is too warm in your kitchen, refrigerate it so it will not melt. Actually it is better to refrigerate the coffee buttercream topping for a few minutes before adding it to the dough. This way it will not melt too fast in the oven and will form a thicker crispy crust on top of the buns rather than at the bottom on the pan. Kopi Roti is best eaten freshly baked while still warm. The coffee caramel crust will lose its crunch after some time. You can bake it again for 10 minutes to get that crunch back. Printable Recipe DOUGH: 2 ½ cups bread flour -presifted 3 tablespoons caster sugar - or granulated sugar 1 teaspoon salt 1 tablespoon instant yeast 220 ml lukewarm milk 1 large egg -beaten 60 grams unsalted butter -softened FILLING: 80 grams butter -cut into 8 cubes and frozen. See NOTE 1 COFFEE CARAMEL TOPPING: 1 tablespoon strong instant coffee powder - See NOTE 2 1 tablespoon hot water 60 grams unsalted butter -softened at room temperature ¼ cup caster sugar -or granulated sugar 1 large egg -room temperature. See NOTE 5 1 teaspoon dutch-processed cocoa powder -optional ⅔ cup cake flour See NOTE 3 TO MAKE THE DOUGH: In a large bowl, mix together bread flour, sugar, and salt. Then sprinkle instant yeast and mix again. Pour in lukewarm milk and add the beaten egg. Mix for a minute until a sticky dough forms. Add the softened butter and fold it into the dough with your hands until well combined. It will be very greasy in the beginning. As you knead the dough in the bowl, it will be less and less greasy or sticky. Knead for about 10-12 minutes or until the dough becomes smooth and elastic. Cover the bowl with a plastic wrap and let the dough rise until it almost doubles in size. Gently punch down the dough and tip it on a flour surface. Cut the dough into 8 equal parts. Take one a piece of the dough and shape it in a small disk. Place a cube of frozen butter in the middle and enclose it by pulling the seams of the dough over and around it. Shape into a ball and place on baking sheet lined with parchment paper. Let at least 3-inch space around each buns as they will expand during the second rising and while baking. Cover the shaped buns with kitchen towel and let them rise until they almost double in size. Meanwhile prepare the coffee buttercream topping. COFFEE BUTTERCREAM TOPPING (while waiting for the dough to rise) In a small bowl, dissolve the coffee powder in hot water. Set aside. In a bowl, cream the butter and sugar using a whisk or hand mixer (low speed). Add the egg and whisk until smooth but not frothy. Add the cocoa powder and mix again. Pour in the dissolved coffee and mix until well blended. Sift the cake flour while adding it to the mixture. Fold in using a spatula until well combined. Transfer the mixture in a piping bag or a sandwich bag and cut a small opening. ASSEMBLE AND BAKING Preheat oven to 180°C/ 355°F. Pipe a layer of coffee buttercream on top of each bun, in a coil-like pattern. Starting from the center going out until the top half is fully covered. Bake the buns for 15 minutes. Turn of the heat and leave the buns in the oven for another 10 minutes. Take them out and transfer to a cooling rack. Serve the buns while still warm and enjoy with a cup of hot coffee or tea or chocolate. NOTE 1 : Remember to freeze the butter for the filling after cutting them into cubes. This will ensure that they do not melt into the dough before baking. NOTE 2 : You can also use brewed coffee from ground coffee. Just make sure it is strong and not too watery, use about 1 ½ tablespoon. NOTE 3: If you do not have cake clour, just make one. Take a cup of all-purpose flour, and remove 2 tablespoons of it. Replace the 2 tablespoons with corn starch. Mix very well. Take ⅔ cup of this for the recipe. NOTE 4 : If you are not going to use the coffee topping immediately or it is too warm in your kitchen, refrigerate it so it will not melt. If you use it soft and melt as soon as you put the buns in the oven, the chances for a nice thick crispy top is lesser. NOTE 5: Make sure that the egg is at room temperature to prevent curdling when it is added to the creamed butter. Calories: 428 kcal Carbohydrates: 49 g Protein: 8 g Fat: 23 g Saturated Fat: 14 g Cholesterol: 77 mg Sodium: 385 mg Potassium: 120 mg Fiber: 1 g Sugar: 12 g Vitamin A: 699 IU Calcium: 48 mg Iron: 1 mg
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[ABOUT](https://www.foxyfolksy.com/about-us/) - [About the Recipes](https://www.foxyfolksy.com/about-recipes/) - [Contact](https://www.foxyfolksy.com/contact/) [×](https://www.foxyfolksy.com/coffee-buns-kopi-roti/) [Home](https://www.foxyfolksy.com/) \> [Recipes](https://www.foxyfolksy.com/recipes/) # Coffee Buns (Kopi Roti) BY :[Bebs](https://www.foxyfolksy.com/about-us/) \\| Published: 05/14/ 2020 \\| Updated:05/23/ 2020 \\| [161 Comments](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comments) [RECIPE](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#recipe) [VIDEO](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#recipe-video) [PRINT](https://www.foxyfolksy.com/wprm_print/coffee-buns-kopi-roti) 4\.96 from 42 votes [Share](https://www.facebook.com/share.php?u=https%3A%2F%2Fwww.foxyfolksy.com%2Fcoffee-buns-kopi-roti%2F) [Pin It](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.foxyfolksy.com%2Fcoffee-buns-kopi-roti%2F&media=https%3A%2F%2Fwww.foxyfolksy.com%2Fwp-content%2Fuploads%2F2020%2F05%2Fcoffee-buns-640.jpg&description=Ultra+pillowy+soft+coffee+buns+with+heavenly+buttery+goodness+and+just+the+right+amount+of+coffee+to+tease+and+wake+your+senses%21&is_video=false) [Email](mailto:?subject=Check%20out%20this%20recipe%21&body=I%20found%20this%20recipe%20you%20might%20like%3A%0A%0ACoffee%20Buns%20%28Kopi%20Roti%29%0Ahttps%3A%2F%2Fwww.foxyfolksy.com%2Fcoffee-buns-kopi-roti%2F) Ultra pillowy soft coffee buns* with heavenly buttery goodness. It has just the right amount of coffee to tease and wake your senses! The smell of them while baking filling the kitchen was simply divine.* ![Freshly baked Kopi Roti or coffee buns on a basket](https://www.foxyfolksy.com/wp-content/uploads/2020/05/kopi-roti.jpg) They were amazing...and gone too fast! I am not a big coffee fan (tea person here) but these buns are so difficult to resist. I had to admit, I was hesitant to undertake the task of making these coffee buns at first. I mean, how do you make such a perfect dome of a bun that soft and buttery but airy at the same time. And that crispy crust covering the entire thing, it's magic! I love them but I usually just buy them and not make them myself. But after several people have requested it, I finally pick up the courage to do it. As I did my research, I realized that it is not that hard after all. I guess I now have some experience in making yeast bread and sticky doughs, like the one I used for making [Loaf Bread](https://www.foxyfolksy.com/white-bread-recipe/), [Ube Pandesal](https://www.foxyfolksy.com/ube-pandesal-with-cheese/), and [Filipino cheese bread](https://www.foxyfolksy.com/filipino-cheese-bread/). These are all soft and pillowy bread but made using different techniques. But making this Kopi Roti a.k.a. "Rotiboy" buns are more similar to making brioche but with lesser butter and no need for sponge dough. So yes, it is not all that difficult to make.![](https://www.foxyfolksy.com/wp-content/uploads/2020/05/paparoti.jpg) - [What flour to use for Coffee Buns?](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#what-flour-to-use-for-coffee-buns) - [Tips for making the best Kopi Roti](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#tips-for-making-the-best-kopi-roti) - [Printable Recipe](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#printable-recipe) - [Coffee Buns (Kopi Roti)](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#coffee-buns-kopi-roti) ## What flour to use for Coffee Buns? Bread flour is normally used for Kopi Roti. Bread flour has a higher protein content compared to all-purpose flour. This means it produces more gluten and can absorb more liquid. This gives it the ability to rise higher and hold its shape better. This recipe has high butter content for its delicious flavor. But fats inhibit doughs from getting too elastic or to rise too high. So we want a strong dough that would be able to rise high and hold its form well without trading off that buttery goodness. ![Ingredients for Coffee Buns](https://www.foxyfolksy.com/wp-content/uploads/2020/05/ingredients-for-coffee-buns.jpg) ### Can you substitute bread flour with all-purpose flour or vice versa? I get this question a lot for my other bread recipes. The answer is yes, you can. But, of course, the result would not be exactly the same. But sometimes the difference is not that noticeable unless you really are a discerning customer when it comes to bread. The faintly noticeable difference is that dough made with bread flour tends to be slightly chewier with more airy crumbs. And all-purpose flour is cheaper to buy. ![Inside a soft and fluffy coffee bun](https://www.foxyfolksy.com/wp-content/uploads/2020/05/coffee-buns-1.jpg) ## Tips for making the best Kopi Roti - Freeze you butter for the filling after cutting them into cubes. This will ensure that they do not melt into the dough while shaping and waiting for them to rise before baking. - If you are not going to use the coffee topping immediately or it is too warm in your kitchen, refrigerate it so it will not melt. Actually it is better to refrigerate the coffee buttercream topping for a few minutes before adding it to the dough. This way it will not melt too fast in the oven and will form a thicker crispy crust on top of the buns rather than at the bottom on the pan. - Kopi Roti is best eaten freshly baked while still warm. The coffee caramel crust will lose its crunch after some time. You can bake it again for 10 minutes to get that crunch back.![Soft and fluffy coffee buns cut into halves. ](https://www.foxyfolksy.com/wp-content/uploads/2020/05/rotiboy.jpg) ## Printable Recipe ![Homemade Coffee Buns freshly baked](https://www.foxyfolksy.com/wp-content/uploads/2020/05/coffee-buns-640-500x500.jpg) [Print](https://www.foxyfolksy.com/wprm_print/coffee-buns-kopi-roti) [Review](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#commentform) ## Coffee Buns (Kopi Roti) 4\.96 from 42 votes Ultra pillowy soft coffee buns with heavenly buttery goodness and just the right amount of coffee to tease and wake your senses\! Prep Time: 20 minutes mins Cook Time: 15 minutes mins Rising times 2 hours hrs Course :Breakfast, Snack Servings =8 buns [Print Recipe](https://www.foxyfolksy.com/wprm_print/coffee-buns-kopi-roti) [Rate this Recipe](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#commentform) ### Ingredients 1x 2x 3x US Customary Metric ### DOUGH: - 2 ½ cups bread flour \-presifted - 3 tablespoons caster sugar \- or granulated sugar - 1 teaspoon salt - 1 tablespoon [instant yeast](https://amzn.to/2UiIasv) - 220 ml lukewarm milk - 1 large egg \-beaten - 60 grams unsalted butter \-softened ### FILLING: - 80 grams butter \-cut into 8 cubes and frozen. See NOTE 1 ### COFFEE CARAMEL TOPPING: - 1 tablespoon strong instant coffee powder \- See NOTE 2 - 1 tablespoon hot water - 60 grams unsalted butter \-softened at room temperature - ¼ cup caster sugar \-or granulated sugar - 1 large egg \-room temperature. See NOTE 5 - 1 teaspoon dutch-processed cocoa powder \-optional - ⅔ cup cake flour See NOTE 3 ### Instructions ### TO MAKE THE DOUGH: - In a large bowl, mix together bread flour, sugar, and salt. Then sprinkle instant yeast and mix again. - Pour in lukewarm milk and add the beaten egg. Mix for a minute until a sticky dough forms. Add the softened butter and fold it into the dough with your hands until well combined. It will be very greasy in the beginning. As you knead the dough in the bowl, it will be less and less greasy or sticky. Knead for about 10-12 minutes or until the dough becomes smooth and elastic. - Cover the bowl with a plastic wrap and let the dough rise until it almost doubles in size. - Gently punch down the dough and tip it on a flour surface. Cut the dough into 8 equal parts. - Take one a piece of the dough and shape it in a small disk. Place a cube of frozen butter in the middle and enclose it by pulling the seams of the dough over and around it. Shape into a ball and place on baking sheet lined with parchment paper. Let at least 3-inch space around each buns as they will expand during the second rising and while baking. - Cover the shaped buns with kitchen towel and let them rise until they almost double in size. Meanwhile prepare the coffee buttercream topping. ### COFFEE BUTTERCREAM TOPPING (while waiting for the dough to rise) - In a small bowl, dissolve the coffee powder in hot water. Set aside. - In a bowl, cream the butter and sugar using a whisk or hand mixer (low speed). Add the egg and whisk until smooth but not frothy. Add the cocoa powder and mix again. Pour in the dissolved coffee and mix until well blended. - Sift the cake flour while adding it to the mixture. Fold in using a spatula until well combined. Transfer the mixture in a piping bag or a sandwich bag and cut a small opening. ### ASSEMBLE AND BAKING - Preheat oven to 180°C/ 355°F. - Pipe a layer of coffee buttercream on top of each bun, in a coil-like pattern. Starting from the center going out until the top half is fully covered. - Bake the buns for 15 minutes. Turn of the heat and leave the buns in the oven for another 10 minutes. Take them out and transfer to a cooling rack. - Serve the buns while still warm and enjoy with a cup of hot coffee or tea or chocolate. ### Notes NOTE 1: Remember to freeze the butter for the filling after cutting them into cubes. This will ensure that they do not melt into the dough before baking. NOTE 2: You can also use brewed coffee from ground coffee. Just make sure it is strong and not too watery, use about 1 ½ tablespoon. NOTE 3: If you do not have cake clour, just make one. Take a cup of all-purpose flour, and remove 2 tablespoons of it. Replace the 2 tablespoons with corn starch. Mix very well. Take ⅔ cup of this for the recipe. NOTE 4: If you are not going to use the coffee topping immediately or it is too warm in your kitchen, refrigerate it so it will not melt. If you use it soft and melt as soon as you put the buns in the oven, the chances for a nice thick crispy top is lesser. NOTE 5: Make sure that the egg is at room temperature to prevent curdling when it is added to the creamed butter. ### Nutrition Calories: 428kcalCarbohydrates: 49gProtein: 8gFat: 23gSaturated Fat: 14gCholesterol: 77mgSodium: 385mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 699IUCalcium: 48mgIron: 1mg Have you tried this recipe?Mention [@foxyfolksy](https://www.instagram.com/foxyfolksy) or tag [\#FoxyFolksyRecipes](https://www.instagram.com/explore/tags/FoxyFolksyRecipes)\! ## More Recipes - [![Easy Chicken Masala Recipe](https://www.foxyfolksy.com/wp-content/uploads/2024/10/chicken-masala-1200t-720x720.jpg)Chicken Masala](https://www.foxyfolksy.com/chicken-masala/) - [![Adobong sitaw with pork belly topped with fried garlic bits.](https://www.foxyfolksy.com/wp-content/uploads/2024/11/adobong-sitaw-1200t-720x720.jpg)Adobong Sitaw](https://www.foxyfolksy.com/adobong-sitaw/) - [![Chicharon bulaklak on a serving plate with spiced vinegar dipping sauce.](https://www.foxyfolksy.com/wp-content/uploads/2024/11/chicharon-bulaklak-1200t-720x720.jpg)Chicharon Bulaklak](https://www.foxyfolksy.com/chicharon-bulaklak/) - [![](https://www.foxyfolksy.com/wp-content/uploads/2024/07/suam-na-mais-1200t-720x722.jpg)Suam na Mais](https://www.foxyfolksy.com/suam-na-mais/) ### Comments 1. Rhoma Porras says October 28, 2025 at 2:26 am ![5 stars](https://www.foxyfolksy.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Everytime I make these my friends love them. I am going to freeze my butter mixed with honey for the center on the next batch. Wonderful recipe. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-153966) - Bebs says November 03, 2025 at 11:07 am Oohh...that sounds like a good filling, I love honey! Do let me know how it turn out, Rhoma. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-153990) 2. Keropi says October 08, 2024 at 12:02 pm Can I replace milk with water ? [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-146701) - Bebs says October 08, 2024 at 8:18 pm Sure you can, but the buns will not be as milky and soft. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-146715) 3. Serene lee says September 28, 2024 at 2:46 pm ![5 stars](https://www.foxyfolksy.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Hi I sent you a massage earlier I made 8 coffee bun there were two that were perfect the six of them all crack n the butter leak out can you please tell me what did I done wrong? [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-146420) - Bebs says September 29, 2024 at 11:59 pm Hi Serene, try to lower your oven temperature. The butter is expected to melt and should be absorbed by the buns as they bake. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-146454) 4. Ohana says September 02, 2024 at 7:33 pm ![5 stars](https://www.foxyfolksy.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Could you tell me how many grams each one is to give 8 units ? [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-145125) - Bebs says September 04, 2024 at 11:28 am If you are asking about the dough, it was about 80-85 grams of dough per 1 bun. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-145222) 5. Ginger says June 07, 2024 at 11:08 am Hi! It said in the coffee filling to sift cake flour but its not in the ingredients. Was that a mistake in the instructions? [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-141752) - Bebs says June 16, 2024 at 10:28 pm Hi Ginger, there is no coffee filling in this recipe. The cake flour is for the coffee caramel topping and it says 2/3 cup. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-142098) 6. Che says May 18, 2024 at 6:17 am Hello! It is about time for me to do this bread again. This recipe is a great one. I loved it! I am just having problem. The bread still smells like yeast. Do you know how to prevent it? Thanks\! [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-140996) - Bebs says May 28, 2024 at 1:37 am Hi Che, you can try reducing the amount of yeast. Normally we have natural yeast around us and if you bake more, the lesser yeast you'll need. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-141325) 7. Leah says April 10, 2024 at 2:14 pm ![5 stars](https://www.foxyfolksy.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I know i did something wrong 😅 my dough did not form like the video. It was too sticky like cake batter-ish. I added more flour to be able to knead it. The butter inside just melted. It taste like ensaymada 😅 i will practice more 🥰 this is my first time to bake bread using yeast. Any more tips to share? 😁 thanks in advance. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-139745) - Bebs says April 14, 2024 at 2:18 pm Hi Leah, practice more and you will get it eventually. Remember that flour have different absorption and you really may need to adjust the flour and water ratio (everytime). The butter is supposed to melt while it bakes and make it really buttery. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-139916) 8. Angelique says January 12, 2024 at 10:23 am ![5 stars](https://www.foxyfolksy.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) When you say butter meaning pure butter? [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-136574) - Bebs says September 04, 2024 at 1:32 pm That s correct, Angelique. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-145252) 9. con says July 26, 2023 at 3:58 pm hello, I just did this recipe, but my coffe buttercream didn't 'spread down' while the baking process. Is it due to the salted butter instead of unsalted, that was used? the dough though, was absolutely perfect\! [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-131039) - Bebs says July 28, 2023 at 9:33 am Hi Con, yes it could be the quality of the butter and make sure you use softened butter (not cold, not melted). [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-131098) 10. Larisa says May 24, 2023 at 4:44 pm ![5 stars](https://www.foxyfolksy.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Thank you very much for this amazing recipe! It turned out so well, I still can’t believe it! The smell, the taste, the texture - are just perfect! ❤️ [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-129331) 11. April says February 10, 2023 at 8:26 am ![5 stars](https://www.foxyfolksy.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Thank you Foxy Folksy for this recipe. My mom loved the coffee buns so much. More power\! [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-126606) 12. Naing Zaw says October 30, 2022 at 4:35 pm ![5 stars](https://www.foxyfolksy.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) very nice . [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-123933) 13. Kharla says June 05, 2022 at 4:53 pm Hello, What is the bread flour in Germany? Is it the Dinkel Mehl? I was looking for bread flour in Marktkauf but wasn’t sure what to take 😅 [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-114255) - Bebs says June 25, 2022 at 6:00 pm Hi Kharla, you look for Brotmehl but Typ 550 should be ok. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-118949) 14. Rash says May 16, 2022 at 9:41 pm Hi! It went out perfectly! The topping is crispy and really good. One concern tho.. I know that the topping would loosen its crisp after awhile but is it normal for it to become sticky too? [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-113523) - Bebs says June 25, 2022 at 6:16 pm Hi rash, yes after some time the coating loses its crispiness. If it becomes sticky maybe it is because of the humidity and the crust absorbs the moisture around it. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-118955) 15. Hayati Abdul says March 22, 2022 at 4:40 pm ![5 stars](https://www.foxyfolksy.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Just baked these roti buns, followed the recipe to a T. Turned out amazing - fluffy , pillowy and tasty. Thank you for sharing useful tips/notes. The recipe will be our tea time favourite. Might add bit of shredded cheese to the butter when we bake again. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-111645) 16. Javouhey says January 05, 2022 at 3:43 am ![5 stars](https://www.foxyfolksy.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I wish I had time to make it; but I just bought it at my bakery. Now my office is so fragrant! Anyway, with inflation; the price of one coffee bun in 2022 is up 50 cents. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-108198) 17. Sarah says January 02, 2022 at 10:31 am Could I make this without the coffee? I know it’s not much caffeine, but I have caffeine sensitive family members. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-108063) - Bebs says January 04, 2022 at 3:07 pm Hi Sarah, it would not be the same but it would still be good buns. You can also sub it with cocoa powder if you like. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-108169) 18. Alyssa Maidy Cayabyab says October 18, 2021 at 12:40 am Why my buns deflating? [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-105654) - Bebs says March 03, 2022 at 12:21 am Hi Alyssa, it means it has risen too much and the gluten is weak to hold its form. Did you use breadflour? [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-111002) 19. Maidy says October 17, 2021 at 11:32 am Hi! Can I use powdered sugar instead of caster sugar? [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-105644) - Bebs says March 03, 2022 at 12:23 am Yes you can, Maidy. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-111003) 20. Anna says September 19, 2021 at 3:02 pm ![5 stars](https://www.foxyfolksy.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Thanks for the recipe. We love it. It’s soft and fluffy. I modified the steps by mixing warm milk, 1 tbsp sugar and instant yeast together. The remaining of 2tbsp of sugar were added to the flour as per your recipe. May I prepared more of the coffee caramel and store in the freezer for future use? [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-105006) - Bebs says September 22, 2021 at 9:42 am Hi Anna, I am glad that you like it! As for storing the "frosting", I have not tried it, but I think it should be ok. Place it on a ziplock to freeze, you can make it in portions. When ready to use thaw at room temperature. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-105069) 21. Saher says September 01, 2021 at 11:54 pm Hey. This recipe seems promising. Will gove a try. Just a quick question. Wouldn't it smell of egg ? Can we yse a bit of vanilla ? [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-104448) - Bebs says September 03, 2021 at 10:43 pm Nope, it won't. It would smell of butter and coffee.. yum\! [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-104529) 22. Karla says August 18, 2021 at 7:28 pm Hi! Can I use all purpose flour instead? [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-104038) - Bebs says September 03, 2021 at 11:08 pm You can but it might not have the same height/ volume...just do not let it rise too much. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-104547) 23. Roy says July 23, 2021 at 12:29 pm ![5 stars](https://www.foxyfolksy.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Baked these into perfect buns the 2nd time around! Thanks for this recipe! By the way, can I also make this into a loaf using the same ingredients? Would the cooking time be longer? Thanks 🙂 [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-103271) - Bebs says August 19, 2021 at 5:52 pm Hi Roy, yes baking time will have to be altered because of the size, and bigger means longer to bake. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-104077) - Mia says November 29, 2021 at 10:14 am ![5 stars](https://www.foxyfolksy.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Hi, thanks for sharing this! 🙂 your recipe looks promising. I have done this a couple of times with YT tutorials but I always end up with wet and sticky coating a little over a minute after baking. It just got worse the next day. Super sticky! Where did it possibly went wrong? 🙁 [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-107201) - Bebs says November 30, 2021 at 11:59 pm Hi Mia, try this recipe first and let me know how it goes. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-107226) 24. Geet Karu says June 29, 2021 at 7:55 pm ![5 stars](https://www.foxyfolksy.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) It was so good! Reminded me of Roti Boy back in Malaysia. Looking forward to making it again- tomorrow\! [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-102232) - Bebs says June 30, 2021 at 3:15 pm That is great, Geet! Glad you like it. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-102266) 25. Ophel says June 29, 2021 at 3:30 pm I made this today and it was really really soft and delicious! I followed everything including your tips!! It was my first time ever to bake and I’m glad I found this recipe! My family loved it! 😊 [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-102224) - Bebs says June 30, 2021 at 3:16 pm I am happy that you and your family love it, Ophel. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-102268) 26. Ophel says June 28, 2021 at 2:53 pm ![5 stars](https://www.foxyfolksy.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Hi! What kind of milk do you use? [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-102179) - Bebs says June 28, 2021 at 10:34 pm I used regular fresh milk for this one. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-102195) 27. Jo-Ann Saenz says June 20, 2021 at 7:56 am Can I make the dough night before and refrigerate and do last rise in the morning? [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-101931) - Bebs says June 21, 2021 at 11:09 pm Hi Jo-ann, when you refrigerate it overnight it will actually rise in the fridge but very slowly. Then you can bake it in the morning. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-101985) 28. Fathima says June 17, 2021 at 12:33 pm Hi, How long does the crunchy coffee crust remains crusty ? Can u approximately tell for how many hours ? [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-101678) - Bebs says June 17, 2021 at 12:39 pm Depends really, if there is a lot of moisture or high humidity in your area it will soak it up and lose its crustiness faster. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-101680) 29. Rachael says June 15, 2021 at 3:34 am ![5 stars](https://www.foxyfolksy.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Hi! I made these today and they are delicious & I am officially obsessed\! As much as I love them, I am trying to practice self control & not eat all 8 in one sitting so I was wondering what is the best way to store these while I devour them over the next few days? Thank you [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-101603) - Bebs says June 15, 2021 at 5:05 pm Hi Rachael, I have exactly the same problem!😉. You can store them in an airtight container at room temperature for some days or refrigerate for longer, but it will not be the same as freshly baked. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-101625) 30. Sharon says May 12, 2021 at 9:59 am ![5 stars](https://www.foxyfolksy.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I made these today and they were a hit! Thank you for a great recipe\! If I make the buns smaller (half the size), for how long would you recommend baking the buns? [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-98844) - Bebs says May 13, 2021 at 6:04 pm I would say, about 10-12 minutes. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-98903) 31. Jordan Williams says May 12, 2021 at 2:43 am ![5 stars](https://www.foxyfolksy.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Can you re-post the video? I think the link is broken. Thanks\! [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-98827) - Bebs says May 13, 2021 at 6:08 pm It is playing on my end. [Reply](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#comment-98905) [« Older Comments](https://www.foxyfolksy.com/coffee-buns-kopi-roti/comment-page-1/#comments) ![Author photo](https://www.foxyfolksy.com/wp-content/uploads/2020/12/Bebs.png) Good food does not have to be expensive or difficult to make. With our recipes, you can make budget-friendly and restaurant-worthy dishes in no time\! 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Readable Markdown	Ultra pillowy soft coffee buns* with heavenly buttery goodness. It has just the right amount of coffee to tease and wake your senses! The smell of them while baking filling the kitchen was simply divine.* ![Freshly baked Kopi Roti or coffee buns on a basket](https://www.foxyfolksy.com/wp-content/uploads/2020/05/kopi-roti.jpg) They were amazing...and gone too fast! I am not a big coffee fan (tea person here) but these buns are so difficult to resist. I had to admit, I was hesitant to undertake the task of making these coffee buns at first. I mean, how do you make such a perfect dome of a bun that soft and buttery but airy at the same time. And that crispy crust covering the entire thing, it's magic! I love them but I usually just buy them and not make them myself. But after several people have requested it, I finally pick up the courage to do it. As I did my research, I realized that it is not that hard after all. I guess I now have some experience in making yeast bread and sticky doughs, like the one I used for making [Loaf Bread](https://www.foxyfolksy.com/white-bread-recipe/), [Ube Pandesal](https://www.foxyfolksy.com/ube-pandesal-with-cheese/), and [Filipino cheese bread](https://www.foxyfolksy.com/filipino-cheese-bread/). These are all soft and pillowy bread but made using different techniques. But making this Kopi Roti a.k.a. "Rotiboy" buns are more similar to making brioche but with lesser butter and no need for sponge dough. So yes, it is not all that difficult to make.![](https://www.foxyfolksy.com/wp-content/uploads/2020/05/paparoti.jpg) - [What flour to use for Coffee Buns?](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#what-flour-to-use-for-coffee-buns) - [Tips for making the best Kopi Roti](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#tips-for-making-the-best-kopi-roti) - [Printable Recipe](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#printable-recipe) - [Coffee Buns (Kopi Roti)](https://www.foxyfolksy.com/coffee-buns-kopi-roti/#coffee-buns-kopi-roti) ## What flour to use for Coffee Buns? Bread flour is normally used for Kopi Roti. Bread flour has a higher protein content compared to all-purpose flour. This means it produces more gluten and can absorb more liquid. This gives it the ability to rise higher and hold its shape better. This recipe has high butter content for its delicious flavor. But fats inhibit doughs from getting too elastic or to rise too high. So we want a strong dough that would be able to rise high and hold its form well without trading off that buttery goodness. ![Ingredients for Coffee Buns](https://www.foxyfolksy.com/wp-content/uploads/2020/05/ingredients-for-coffee-buns.jpg) ### Can you substitute bread flour with all-purpose flour or vice versa? I get this question a lot for my other bread recipes. The answer is yes, you can. But, of course, the result would not be exactly the same. But sometimes the difference is not that noticeable unless you really are a discerning customer when it comes to bread. The faintly noticeable difference is that dough made with bread flour tends to be slightly chewier with more airy crumbs. And all-purpose flour is cheaper to buy. ![Inside a soft and fluffy coffee bun](https://www.foxyfolksy.com/wp-content/uploads/2020/05/coffee-buns-1.jpg) ## Tips for making the best Kopi Roti - Freeze you butter for the filling after cutting them into cubes. This will ensure that they do not melt into the dough while shaping and waiting for them to rise before baking. - If you are not going to use the coffee topping immediately or it is too warm in your kitchen, refrigerate it so it will not melt. Actually it is better to refrigerate the coffee buttercream topping for a few minutes before adding it to the dough. This way it will not melt too fast in the oven and will form a thicker crispy crust on top of the buns rather than at the bottom on the pan. - Kopi Roti is best eaten freshly baked while still warm. The coffee caramel crust will lose its crunch after some time. You can bake it again for 10 minutes to get that crunch back.![Soft and fluffy coffee buns cut into halves. ](https://www.foxyfolksy.com/wp-content/uploads/2020/05/rotiboy.jpg) ## Printable Recipe ![Homemade Coffee Buns freshly baked](https://www.foxyfolksy.com/wp-content/uploads/2020/05/coffee-buns-640-500x500.jpg) ### DOUGH: - 2 ½ cups bread flour \-presifted - 3 tablespoons caster sugar \- or granulated sugar - 1 teaspoon salt - 1 tablespoon [instant yeast](https://amzn.to/2UiIasv) - 220 ml lukewarm milk - 1 large egg \-beaten - 60 grams unsalted butter \-softened ### FILLING: - 80 grams butter \-cut into 8 cubes and frozen. See NOTE 1 ### COFFEE CARAMEL TOPPING: - 1 tablespoon strong instant coffee powder \- See NOTE 2 - 1 tablespoon hot water - 60 grams unsalted butter \-softened at room temperature - ¼ cup caster sugar \-or granulated sugar - 1 large egg \-room temperature. See NOTE 5 - 1 teaspoon dutch-processed cocoa powder \-optional - ⅔ cup cake flour See NOTE 3 ### TO MAKE THE DOUGH: - In a large bowl, mix together bread flour, sugar, and salt. Then sprinkle instant yeast and mix again. - Pour in lukewarm milk and add the beaten egg. Mix for a minute until a sticky dough forms. Add the softened butter and fold it into the dough with your hands until well combined. It will be very greasy in the beginning. As you knead the dough in the bowl, it will be less and less greasy or sticky. Knead for about 10-12 minutes or until the dough becomes smooth and elastic. - Cover the bowl with a plastic wrap and let the dough rise until it almost doubles in size. - Gently punch down the dough and tip it on a flour surface. Cut the dough into 8 equal parts. - Take one a piece of the dough and shape it in a small disk. Place a cube of frozen butter in the middle and enclose it by pulling the seams of the dough over and around it. Shape into a ball and place on baking sheet lined with parchment paper. Let at least 3-inch space around each buns as they will expand during the second rising and while baking. - Cover the shaped buns with kitchen towel and let them rise until they almost double in size. Meanwhile prepare the coffee buttercream topping. ### COFFEE BUTTERCREAM TOPPING (while waiting for the dough to rise) - In a small bowl, dissolve the coffee powder in hot water. Set aside. - In a bowl, cream the butter and sugar using a whisk or hand mixer (low speed). Add the egg and whisk until smooth but not frothy. Add the cocoa powder and mix again. Pour in the dissolved coffee and mix until well blended. - Sift the cake flour while adding it to the mixture. Fold in using a spatula until well combined. Transfer the mixture in a piping bag or a sandwich bag and cut a small opening. ### ASSEMBLE AND BAKING - Preheat oven to 180°C/ 355°F. - Pipe a layer of coffee buttercream on top of each bun, in a coil-like pattern. Starting from the center going out until the top half is fully covered. - Bake the buns for 15 minutes. Turn of the heat and leave the buns in the oven for another 10 minutes. Take them out and transfer to a cooling rack. - Serve the buns while still warm and enjoy with a cup of hot coffee or tea or chocolate. NOTE 1: Remember to freeze the butter for the filling after cutting them into cubes. This will ensure that they do not melt into the dough before baking. NOTE 2: You can also use brewed coffee from ground coffee. Just make sure it is strong and not too watery, use about 1 ½ tablespoon. NOTE 3: If you do not have cake clour, just make one. Take a cup of all-purpose flour, and remove 2 tablespoons of it. Replace the 2 tablespoons with corn starch. Mix very well. Take ⅔ cup of this for the recipe. NOTE 4: If you are not going to use the coffee topping immediately or it is too warm in your kitchen, refrigerate it so it will not melt. If you use it soft and melt as soon as you put the buns in the oven, the chances for a nice thick crispy top is lesser. NOTE 5: Make sure that the egg is at room temperature to prevent curdling when it is added to the creamed butter. Calories: 428kcalCarbohydrates: 49gProtein: 8gFat: 23gSaturated Fat: 14gCholesterol: 77mgSodium: 385mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 699IUCalcium: 48mgIron: 1mg
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