Coffee buns also popularly known as rotiboy buns in Singapore and Malaysia. The tangzhong method used yielded softer buns, which stayed fresh and soft longer.

This recipe makes 20 buns.

Water Roux/Tangzhong - flour:liquid 1:5 ratio
* 40 g bread flour
* 200 ml water

The Topping
* 6 tsp coffee + 4 tbsp hot water
* 1 tsp vanilla extract
* 2 eggs
* 120 g unsalted butter
* 120 g icing sugar
* 140 g flour

The Filling
* Cubed salted butter (5g x20)

The Bun
* 400 ml milk
* 2 eggs
* 80 g unsalted butter
* 2 tsp salt
* 80 g sugar
* 760 g bread flour
* 4 1/2 tsp dry instant yeast

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