Roti Sobek

2010 June 11

It is probably not a really good idea trying to bake bread on a cold winter day. Because of the low temperature, the dough needs longer times to double its size. Anyway, it was actually worth the wait for those warm springy chocolate filled breads in the middle of the night. Yes, I baked them around 12 o’clock at night. Thank God, it only needs around 20 minutes to bake. Next time, I will try to make them with different filling like pineapple jam, fresh coconut or cheese.

Another thing I want to warn you is that, don’t try to fit them all in one baking tray like mine. Because after about 10 minutes, all the middle buns slightly dropped and sunk.  The middle part tasted really doughy and under cook. I had to be honest though, I only baked mine for 15 minutes because I was distracted by my toddler who woke up in the middle of the night. So, I just kinda took them out of the oven, because I didn’t want the bread to be dried and over baked. So, I think that was one of the reason the middle part dropped. However, I will do them in loaf pan to be safe.

This is the looks just before the middle part slightly dropped.


Recipe adapted from Rumah Ningnong : Roti Sisir, for details click here

  • 500 gr high protein flour/bread flour
  • 100 gr sugar
  • 1 sachet dry yeast
  • 5 gr bread improver (I didn’t use this)
  • 5 gr salt (I didn’t use this)
  • 1 tbsp emulsifier (TBM/Ovalet/SP)
  • 50 gr egg yolk or about 3 egg yolks
  • 75 gr reduced salt butter, melted
  • 175 ml water
  • chopped dark chocolate for filling
  • fresh milk for brushing


  1. Mix all the dry ingredients together.
  2. Add in egg yolks and melted butter into the dry mixture, stir until well combined.
  3. Add in emulsifier.
  4. If using a dough mixer, mix them for at least 6 minutes or until springy to touch.
  5. Take out the mixture and put them in the bowl. Cover them with plastic wrap and let them sit for at least 30 minutes or until double in size.
  6. Give the mixture some punches, and weight the dough into small balls about 40 gram each. Let them rest for 30 minutes or until they are almost double in size.
  7. Flat the small balls a bit to put the filling inside and place them in a baking tin (which has been buttered).
  8. Heat the oven at 170 C.
  9. Let them rest for at least 30 minutes or until double in size.
  10. Put them in the oven and cook for about 15 to 20 minutes.

Cooking time (duration): 30

Culinary tradition: Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

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