Healthy Low in Sugar Red Bean Buns/ Rolls

My hubby and I fell in love with the softness of cinnamon apple rolls. That got me thinking why don't I recreate my favourite red bean bun using similar dough?


The end result was good. The buns remain soft on second, third and even on forth day. The bread texture is close to the old fashion kopitiam bread (or even KFC rolls). 

As of now I am happy with the end result. It's still light and soft compared to the one I can find here. 


for red bean paste
170g red beans (soaked overnight)
60g sugar*
40g oil
1 tbsp flour
  1. Boil the beans in pressure cooker for 5 minutes. Drain
  2. Blend in blender.
  3. Transfer the beans into a pot. Fold in sugar and oil. 
  4. Spoon in flour. Make sure all ingredients are well combined. Cook over medium heat
  5. Transfer in large bowl. Set aside
  6. Once cool, divide the paste to 30g each. Roll into ball shape
* The read bean paste is low in sugar version. You may want to increase sugar to 90g or more

for the dough
325g strong white flour
50g brown sugar
60g butter
150g milk
1.5 eggs (keep the other 0.5 for glazing)
0.5 tsp salt
A pinch ground cinnamon 
Sesame seeds
  1. Place all ingredients in breadmaker. Run on dough mode. Mine takes about 2 hours (including proofing time)
  2. Once dough is ready, turn it onto a floured surface. Degas the dough
  3. Divide the dough to 50g each. Rolls into ball shape
  4. Flatten one of the bread dough and wrap a ball of red bean paste. Seal it properly into a ball shape again
  5. Gently flatten the dough again. Make sure the paste do not ooze out from the dough
  6. Use a knife to cut 4 straight lines in the middle of the dough
  7. Hold each end of the dough and twist the dough into spiral shape. End with a knot. 
  8. Repeat step 4 - 7
  9. Let the dough proof for an hour or until the dough double in size
  10. Brush all dough with egg wash. Sprinkle white sesame. Bake the dough in preheat oven (200 degree) for 12 to 15 minutes.

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