This is a sweet bun recipe that is so good that I wanna share with all the rest in case some of you have seen it at Happy Homebaker's blog but somehow had overlooked it.
Besides the difference in recipe proportions, and using honey instead of sugar as the sweetener, the method is the same as our usual sweet bread, no sponge dough or overnight proofing involved. Yet it yields amazing results, soft and spongy. I find that some commercial breads can either be too spongy (that has no bread structure) or too dense. This bread has just the right amount of softness and structure.
I really couldn't resist eating the same bread for 3 consecutive days and it still remained as soft. :) Thanks Happy Homebaker for sharing. Do hop to her blog for the recipe!