Wednesday, September 21, 2005


Years ago this bun is known as the Mexican bun. When a friend asked if i know how to make rotiboy, i had to look it up and found that rotiboy is mexican bun.The rotiboy consists of three parts: the filling, topping, and sweet dough. The filling and topping can be prepared beforehand and kept in the refrigerator until ready for use. The ingredients and instructions for preparing each of the three parts are given as follows. Please don't be put off by all the steps, it is very detailed. The aroma fills your home while the buns are baking and i would suggest eating them fresh when they come out of the oven.

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170g unsalted butter, softened

1/2 teaspoon salt


100g butter, softened
100g confectioner's sugar(powder sugar), sifted
1 large egg + 1 egg yolk, lightly beaten
1 tsp coffee emulco + 1 tablespoons instant coffee powder dissolved in 1 tbsp warm water
(a pinch ground cinnamon can be added)
100 g all purpose flour

Sweet dough
480 g bread flour
20 g soya bean flour
20 g powdered milk
70 g sugar
6 g salt
8 g instant yeast
1 large egg slightly beaten
270 g water
25g butter
6 g bread improver


For Filling:

Beat butter in electric mixer on medium speed with the paddle attachment for three minutes.

Blend in salt and refrigerate until firm.

Divide mixture into 10 g portion into ball. Keep refrigerated until ready to use.

For Topping:

Beat butter and icing sugar in electric mixer with the paddle attachment on medium speed for five minute until mixture is light and fluffy.

Gradually beat in eggs.

Mix in coffee mixture.

Sift in flour and mix on low speed until combined.

Refrigerate until ready to use.

For Sweet Dough:

Mix 1/2 of the flour, soya bean flour,castor sugar, yeast and salt in electric mixer with paddle on low speed for one minute.

Add egg and water and mix on low speed for another minute.

Mix in butter.

Mix on medium speed for eight minutes until dough forms like spider web.

Change to dough hook and add the rest of the flour slowly.

Mix five minutes more on medium speed until soft, smooth and elastic(but not sticky) dough forms.

Remove dough from mixture and shape into a ball.

Divide the dough into 55 g portions(should get 17 portions).

Roll each portion into a ball. Cover the balls of dough and leave to rest for 10 minute

To shape the buns:

Flatten a ball of dough with the palm of your hand.

Place a ball of filling in the centre of the dough.

Gather the edge and pinch to seal. (Be sure to seal well or the filling will leak out during baking.)

Pat into shape and place on a greased baking tray.

Repeat with remaining portions of dough.

Place each bun about 7.5 cm apart on the baking trays.

Prove for 45 min in a warm place.

Pipe the topping on the buns in a spiral, starting from the centre. (Use a ziplog bag and cut 1/8 inch hole at one corner, pipe until half way down the bun)

Bake in preheated oven at 400 deg f for 12 mins, turn off oven and let the bun continue to brown.



FooDcrazEE said...

wow! u r great! will try ur recipe soon. Anyway, the so called ROTI BOY outlet does not really have much fillings. but the aroma is good. just like famous amos those days.

Thanx for the great recipe.

Anonymous said...


Where I can find bread improver in USA?


Unknown said...


i brought the bread improver from malaysia. i think you can get them online

joy said...

Hmm.. when i was like 9-12 years old, they use to sell them as "Milk Buns" in La Boheme Bakery (the ones they have in Jusco, i cant remember the exact bakery name)

Anyhow thx!

Unknown said...


any bread dough if kept in the fridge for as long 3 days, would be preferable. when you need to bake them, put a tray of hot water in the lowest rack of oven and the shaped buns in the middle rack until buns are thawed and turned fluffy. pipe the topping and bake.

Anonymous said...

hi lily,

what is coffee emulco and where do i get it?

ps: i love your recipes!

Unknown said...


coffee emulco or any other emulco is an artificial essence which is very thick and concentrated.

you could use very very thick coffee instead

Anonymous said...

Hi Lily,

Thank you for all your recipes. I really miss all these good food back home. I am so deprived of Singapore/Malaysia food here in Canada. I tried the rotiboy recipe today but I am not sure what I've done wrong, my dough is sticky... what can I do to solve this problem? I used the measurements as given in the instructions. I am now waiting for the dough to prove for 45 minutes...not sure how they'll turn out because the dough is sticky.

Unknown said...


you could have added more liquid than the flour needed. i hope i am not too late, you could add more flour to create a more pliable dough although the taste might be altered but at least the texture of bread is good

Anonymous said...

Thanks for the advice Lily. I didn't have the chance to add more flour so I just try to mould the sticky dough...they turned out looking pretty ugly... but the taste is good :P

I will try them again soon and hope I succeed next time. I am also going to try the red bean bun *yummmm*


Unknown said...


this is not the easiest bread to make, i admire your attempt.

better luck next time around

Anonymous said...


Can you tell me, what is soya bean flour? Thank you.

Unknown said...


just like flour is milled from wheat, soya bean flour is from soya bean.

if not available, you can omit it and still make a very good soft bread

KWF said...

lily, I tried doing this today using my own dough recipe, but it ended in failure. :( My bread started opening up during baking though I've taken care to seal them up properly. Any technique on how to prevent it from opening up? Can we use any sweet bun dough for this bread?

Thanks for your help.

Unknown said...


yes, you can use any sweet bread recipe.

when the edges have touched the filling which is butter, it will not seal. put the filling in the fridge or freezer until it has harden and does not smear.

KWF said...

Thanks lily! I will definitely try again. This time I'll remember your tips. Err..the butter need not be in round shape right?

Unknown said...


the butter will melt into the bread. just make sure it is hardened so it is easier to handle and will not smear.

Anonymous said...

Hi Aunt Lily.

Is it possible for you to explain how I can use thick coffee to substitute the coffee emulco? I couldn't find any in Canberra.

Unknown said...


perhaps add a little bit more of instant coffee.

Anonymous said...

Hi there again Aunt Lily!

I just finished my exam.
Can't wait to try and make this buns.

Just a few quick questions.

Will there be a difference if I use margarine instead of butter?

Is plain flour the same as all purpose flour?

And can I use normal sugar instead of confectioner's sugar?

I'll be kneading the bread by hand. Hopefully it won't be too tough! :S

Thanks! :)


Unknown said...


all purpose flour is plain flour

normal sugar is too coarse, perhaps you blend the normal sugar to very fine, then it will be close enough.

margarine is fine, you are just not getting the buttery taste

happy kneading

Jo said...

Hi Auntie Lily

Thanks for the all the wonderful recipes on your site. I would like ttry to make the Rotiboy bread but is just wondering if I omit the soya bean flour do i subsitute it with All purpose flour or omit it totally? Thanks and can't wait to try this recipe.

Unknown said...


just replace the soya bean flour with all purpose flour.

Anonymous said...

How many pcs can be made by this ingredients?

Unknown said...

sow ling

if you weigh them into 55 gm each, you should get 17 portions

Anonymous said...

what is powdered milk? can it be replace by others?

can i replace coffee emulco with cappucino paste?

Thank you.

Unknown said...

sow ling

powdered milk is milk in full cream formula like the ones you would feed the baby. you could omit it or replace the water with whole milk.

the coffee emulco is just to enhance the topping's color. I have not used cappucino paste before and i am sure it is fine.

Danishia said...

Hi. Ive got a few questions.
Is bread improver the same as emplex or soft pro? (I cant seem to find the answers to my questions on the net!)

Because my aunt to us to the baking supplies shop and told us to get this.
Does it work the same? Do i use a combination of both? is it ok if i use emplex alone?

Please and thank you. :))

Also is this a difficult bread to make for a first-timer in bread making? Ive only done my fair share in cakes, brownies, cookies, muffins and those sorts. should i start with something simpler? :S

Unknown said...


i think emplex is for making cookie crispy and soft pro is a bread improver and will keep bread soft and can keep on the shelf longer.

bread making is very interesting and would be easier if you have a bread machine.

Sumin said...

HI..Your bread looks great and I would like to try your recipe. Can I make the dough one day ahead and freeze it? How should I do to freeze the dough?

Unknown said...


if you need to do it the next day, dough will be excellent if kept in the zip-log bag/tightly sealed plastic bag in the fridge - freezing is for when you need to make it for very much later.

Unknown said...

Hi there, how can I learn and get your contact . Pls email me at Cheers , Enni

Unknown said...

enni ax

what do you want to learn?

my email is write to me with your questions and i will try to help

dream said...

Hi there, is it possible for me using buttermilk instead of water? If using buttermilk I need to add in baking soda? Thanks.

Unknown said...


I have no idea if it would work but you could use milk for sure. I know buttermilk does have a different reaction to leaveners than milk.

However, I do know that buttermilk can be easily used up in a number of ways! Make biscuits, waffles, or pancakes! Pancakes can also be frozen and then reheated for a quick workday breakfast. You can make buttermilk sherbet, use it in a smoothie, or make a tea bread. You can even freeze it to use later. Buttermilk also keeps for quite a long time in the fridge, so there's no real hurry to use it up now.

Anonymous said...

Thank you for the recipe, I tried to make it today and it tasted fantastic! One question is that my butter melt into the bread and the bottom of bread become rather oily, it is suppose to be like this or was it because I didn't freeze my butter (I only refrigerate it)?

Unknown said...


the butter will certainly melt into the buns and flavoring it. it is not so much as to be oily. if you do not like the melted butter, you can omit it but the bun will be quite bland with only the topping as flavor

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