Kimbula buns Recipe

Kimbula Banis is the name of this bun in Sri Lanka. Its a long and slim bun with some sugar on it. Its a very popular bun among the kids and even the adults.

Ingredients

(makes 5)

300g all purpose flour
4g instant dry yeast

1 tsp salt 
40g sugar
10g butter
100ml warm water
2 tbsp milk powder
1/2 cup water for brushing and coating the sugar

Extra sugar for coating as required

Directions

1. To begin making these delicious dough rolls, start by gathering all of the dry ingredients in a large mixing bowl. Be sure to include flour, sugar, salt, and any other dry components needed for the dough. Once all of the dry ingredients are in the bowl, stir them together gently to ensure that they are well combined.
2. Next, gradually add the water to the dry mixture, a little at a time. It’s essential to incorporate the water slowly to avoid adding too much at once. As you add the water, mix the dough until it becomes soft but not sticky. If, at any point, the dough feels very sticky, you can sprinkle in a little more flour, one tablespoon at a time, until it reaches the desired consistency.
3. Once the dough has come together and is no longer sticky, it’s time to begin kneading. Turn the dough out onto a clean surface and knead it for about 8 to 10 minutes. As you knead, you should notice the dough becoming smoother and more elastic. This step is important because it helps to develop the gluten in the dough, resulting in a soft and airy texture once baked. Continue kneading until the dough forms a smooth ball and easily pulls away from the sides of the bowl.
4. Once your dough is smooth and elastic, place it into a lightly greased bowl. Turn the dough over in the bowl so that it is completely coated with a thin layer of oil or grease. Cover the bowl with plastic wrap and place it in a warm, draft-free area to rise. Allow the dough to rise until it has doubled in size, which should take about 45 minutes to 1 hour depending on the climate you live. This rising process is essential for giving the rolls their light and airy texture.
5. After the dough has risen, gently turn it out onto a clean, lightly floured surface. Press down on the dough gently to remove any air pockets. This step helps to ensure that your rolls will have an even texture throughout. Once the dough is ready, divide it into 90g portions. For the best results, it’s important to weigh the portions of dough to ensure they are evenly sized, so each roll will bake at the same rate.
6. Take one of the 75g portions and roll it into a round shape. Repeat with the remaining pieces of dough. After you’ve shaped all the portions, let them rest for about 15 minutes. Resting the dough will make it easier to roll and shape later.
7. Once the dough has rested, it’s time to shape each roll. Using a rolling pin, gently roll one of the dough balls into a thin, triangle shape. Take care not to make the dough too thin, as this can cause it to tear. Once you’ve rolled the dough into a triangle, begin rolling it tightly from the wider side to the narrower end, similar to how you would roll up a croissant. This step helps to create the characteristic layers and a light, flaky texture once baked.
8. Place each rolled dough piece onto a baking tray that has been well buttered to prevent sticking. Arrange the rolls with some space between them, as they will expand as they rise. Once all of the rolls are on the tray, cover them lightly with a clean cloth and let them rise again for another 15 to 20 minutes, or until they’ve doubled in size.
9. While the rolls are rising, preheat your oven to 200°C (392°F). Once the rolls have risen sufficiently, brush the tops of each one with a mixture of water and sugar to create a shiny, sweet coating once they bake. This will give them a beautiful golden finish.
10. Place the tray of rolls into the preheated oven and bake them for about 15-20 minutes, or until they are golden brown. 
11. Once the rolls are golden and fully baked, remove them from the oven and allow them to cool for about 10 minutes before serving. This resting time allows the rolls to set and makes them easier to handle. Serve the rolls warm and enjoy their soft, delicious texture!