I craved for some sweet buns, so I bought a pack of pork floss and set to work on it. :P
I used the water-roux method for the dough and it turned out really great. Proofing was a breeze but I was lazy... did not glaze the top of the buns before baking them. Anyway, I'm pleased with the outcome. The bread is nice and fluffy. Thanks SD for sharing his recipe.