Pineapple Buns

In a large mixing bowl, combine 300g Bread flour, 40g Caster sugar, 4g Instant dry yeast, and 3g Salt. Mix well.

Add 120g Milk and 50g Egg to the dry ingredients. Mix until a shaggy dough forms, then turn it out onto a clean surface and knead for 10 minutes until smooth.

Gradually incorporate 30g softened Unsalted butter into the dough, kneading for another 10-15 minutes until the dough is elastic and passes the windowpane test.