How to Make Buttermilk Bun (Traditional & Healthy Version)
Buttermilk Bun, known locally as Roti Buttermilk, is a beloved Malaysian bakery treat that captures the essence of our multicultural cuisine. Soft, fluffy, and lightly sweet, these buns blend the creamy richness of buttermilk with the subtle aroma of pandan—an ingredient cherished throughout Malaysia for its unmistakable fragrance. Often enjoyed as a breakfast staple or an afternoon snack, Buttermilk Bun reflects the country’s passion for inventive bread-making and the fusion of flavours from its diverse communities. In Malaysia, Roti Buttermilk is more than just a bakery item; it’s a comforting food that brings people together, whether at bustling pasar pagi (morning markets) or cozy home kitchens. Made with wholesome, locally-sourced ingredients and a touch of health consciousness, this version ensures you can indulge without guilt. The result is a tender, golden bun with a classic Malaysian twist—perfect for anyone seeking a nutritious yet satisfying bite.
Ingredients
- 1 cup High-protein bread flour (tepung roti)
- 1/2 cup Buttermilk (susu mentega)
- 1/2 teaspoon Pandan extract (air pandan)
- 1 teaspoon Yeast (instant) (yis segera)
- 1 tablespoon Coconut sugar (gula kelapa)
- 1/4 teaspoon Salt (garam)
- 1 tablespoon Light olive oil (minyak zaitun)
- 1 Egg (large) (telur)
- 1 teaspoon Sesame seeds (bijan)
- 1 tablespoon Low-fat milk (susu rendah lemak, for brushing)
Step-by-step instructions
Step 1 · Mix bread flour
Mix bread flour, yeast, and coconut sugar in a large bowl. Add salt and whisk to combine.
Step 2 · Warm buttermilk gently (not hot)
Warm buttermilk gently (not hot), then add pandan extract and egg. Whisk well.
Step 3 · Pour wet mixture into dry ingredients
Pour wet mixture into dry ingredients. Stir until a soft dough forms.
Step 4 · Knead dough on a lightly floured surface for 8–10 minutes until smo...
Knead dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
Step 5 · Shape dough into a ball and place in a lightly oiled bowl
Shape dough into a ball and place in a lightly oiled bowl. Cover with a damp cloth and let rise in a warm place until doubled in size (about 1 hour).
Step 6 · Punch down risen dough
Punch down risen dough. Divide into two equal pieces and shape each into a smooth bun. Place on a lined baking tray.
Step 7 · Brush buns with low-fat milk
Brush buns with low-fat milk. Sprinkle with sesame seeds if desired. Allow to rest 10 minutes for a final proof.
Step 8 · Bake in a preheated oven at 180°C (356°F) for 15–18 minutes until g...
Bake in a preheated oven at 180°C (356°F) for 15–18 minutes until golden brown. Cool slightly before serving.
Why this recipe is healthy
Unlike traditional bakery buns, this recipe uses less sugar and fat, focusing on nutrient-rich ingredients like high-protein flour, buttermilk, and natural sweeteners. Olive oil replaces butter for a heart-healthy fat profile, while pandan delivers both aroma and antioxidants. The buns are portion-controlled, making them ideal for weight management and balanced snacking. This healthy approach supports your fitness goals without compromising authentic Malaysian flavours.
A note on tradition
Buttermilk Buns are especially popular in urban Malaysian areas like Kuala Lumpur and Penang, often found in local bakeries and family-run shops. They bridge traditional Malay bread-making with modern influences, reflecting the nation’s multicultural heritage. Commonly enjoyed with kopi (Malaysian coffee) during breakfast or teatime, these buns evoke nostalgia for many locals and are a symbol of Malaysia’s fondness for wholesome, comforting baked goods.