Roti Sisir - Indonesian Pull-Apart Bread

Two loaves of roti sisir on a cooling rack.

5 from 1 vote

Roti Sisir - Indonesian Pull-Apart Bread

Roti Sisir is a soft, buttery Indonesian pull-apart bread that’s as fun to eat as it is nostalgic. Fluffy and golden, each slice is brushed with butter, then topped with sugar, chocolate, or cheese. One bite, and you’ll be reaching for another!

Prep Time2 25

Cook Time20

Total Time2 45

Course: Bread and Buns

Cuisine: Indonesian

Servings: slices

Calories: 181kcal

Author: Claudia

Equipment

2 baking pan 22x12x5 cm

Ingredients

350 gr bread flour
15 gr milk powder
50 gr sugar
5 gr instant yeast
220 gr milk
2 egg yolks
45 gr butter
5 gr salt

Instructions

Sift the flour and milk powder into a mixing bowl. Add the sugar, instant yeast, egg yolks, and milk. Mix on medium speed until the dry ingredients are fully incorporated. Then, add the butter and salt.
Continue mixing until the dough is smooth and elastic. To check, take a small piece of dough and gently stretch it—if it forms a thin “windowpane,” it’s ready (Image 6). Cover the bowl and let the dough rest for 30 minutes. After resting, transfer the dough to a lightly floured work surface.
Divide the dough into 20 equal pieces. Cover with a cloth and let rest for 15 minutes. Take one piece, flatten it with your hand, roll it out with a rolling pin, then fold it lengthwise. Place each piece upright in a loaf pan, with the seam side (opening) facing down.
Repeat with the remaining dough. Let the shaped dough proof for 1 hour, or until doubled in size. Bake in a preheated oven at 338°F (170°C) for about 20 minutes or until golden brown. While still hot, brush generously with melted butter and remove from the pan to cool.

Video

Notes

Use room-temperature ingredients – Cold milk or eggs can slow down yeast activity. Let everything come to room temp before mixing.

Don’t rush the kneading – A well-kneaded dough should be smooth and pass the windowpane test. This ensures a fluffy, airy crumb.

Rest = better shaping – Letting the dough rest before shaping makes it easier to roll and fold without tearing.

Line up the folds properly – Place the folded dough seam-side down and neatly lined up to get that classic “sisir” (comb) look after baking.

Brush while it’s hot – For that glossy, buttery finish, brush the top with melted butter as soon as it comes out of the oven.

Keep it soft longer – Store in an airtight container once cool. You can also lightly warm it up the next day for that just-baked softness.

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