Pappa Roti (Coffee Buns aka Mexican Buns)

If your kitchen ever needed a reason to smell like a café, Pappa Roti is it. These golden, crackly coffee buns (also known as Mexican Buns or Rotiboy) are everything you want in a pastry: soft bread, a buttery heart, and a crisp coffee-scented crust that melts into caramelized bliss.

The first bite hits you with coffee aroma, the second gives buttery sweetness, and by the third… you’re wondering if it’s legal to eat three in a row.

Fluffy, Buttery, and Caffeine-Kissed

No one warns you about the emotional damage that happens when you pull apart a Pappa Roti. 

The first time I made these, I legit gasped out loud — full rom-com moment. The kitchen smelled like a café had just fallen in love with a bakery. So yeah, this recipe comes with a side effect: you may develop an unhealthy attachment to your oven timer.

🫶 Hui

🧪Recipe Test Log

• Test #1: Piped too much topping — full-on coffee lava explosion. My tray turned into a coffee swimming pool, but I’m not even mad about it… I 100% grabbed a spoon and ate them all LOL.
  
• Test #2: Nailed it. Fluffy inside, crisp top, perfect aroma.

Lesson learned? Cold butter + half-top piping = café-level Pappa Roti.

Taste and Texture

Your first bite? A delicate crack from that glossy coffee crust. Then, fluffy, cloud-light bread that practically melts away, giving way to the warm, gooey core of butter that’s been hiding inside.

It’s sweet but not cloying, rich yet airy, with that deep roasted coffee aroma that wraps around you like a hug. Pair one with milk tea or a cup of hot coffee, and congrats — you’ve officially unlocked “main character in a slow Sunday montage” energy.

Ingredients in Pappa Roti

Here’s everything you’ll need for your Pappa Roti moment

Coffee Buns

• Bread Flour: Gives that bakery-soft structure and chewy crumb.
  
• Milk & Water: Keeps the dough moist and tender.
  
• Milk Powder: Adds richness and flavor depth to the dough.
  
• Instant Yeast: The lift behind that pillowy rise.
  
• Butter (softened): Makes the dough rich and elastic.
  
• Sugar & Salt: Flavor balancers — sweetness up top, salt for contrast.
  
• Egg: For color and structure.

Coffee Topping

• Butter (softened): For that crisp outer shell.
• Sugar: Sweetens and helps caramelize.
  
• Eggs & Espresso: The liquid gold combo that gives aroma and depth.
  
• Flour + Cocoa Powder: Texture, structure, and a hint of chocolate warmth.
  
• Salt: Because butter and coffee always taste better with a pinch of salt.

How to Make Pappa Roti (Quick Guide)

1

Make the Dough

Mix bread flour, milk, water, milk powder, sugar, egg, and yeast. Knead until smooth, then add butter and salt. Knead again for 15–20 minutes until the dough passes the windowpane test. Let rest for 1 hour.

2

Whip the Coffee Topping

 Beat butter and sugar until fluffy, then add eggs and espresso. Fold in flour, cocoa powder, and salt. Transfer to a piping bag and chill.

3

Shape the Buns

Punch down dough, divide into 9 pieces, and rest 20 minutes. Flatten, add a cube of chilled butter, wrap tightly, and shape into smooth balls.

4

Proof

 Let rest 30 minutes in a warm spot (82–91°F / 28–33°C). Place a bowl of warm water in the oven if your kitchen’s cool.

Pipe & Bake

Preheat to 350°F (180°C). Pipe topping in a spiral covering only the top half (it’ll spread like magic). Bake 15 minutes, or until golden and aromatic.

Cool & Devour

Let rest a few minutes — then tear one open and brace for buttery bliss.

Substitutions/Variations

Pro Tips!

• Always test dough stretch (windowpane = ready). To check dough readiness, stretch a small piece between your fingers—if it forms a thin, see-through sheet without tearing, it’s ready.
• Cozy and nice resting spot for your dough. Cool kitchen? Don’t worry! If your kitchen is cool, place the dough in the oven (turned off) with a bowl of warm water to help it rise. 
• Crispy Topping Secret: Make sure the butter is softened and whipped properly. Gently fold the dry ingredients in—do not overmix or your topping will turn hard.
• Keep butter cubes chilled until the second they’re wrapped.
• Only go about halfway when piping the coffee topping. It will spread during baking and cover the top evenly without overflowing. Because when you are baking the bun, the topping will melt and spread evenly and cover the bun. Like magic! So if you pipe for the whole bun, it may cause overflow. 

FAQ and Tips

If you make these Pappa Roti, comment below so I can drool right along with you. Warning: your kitchen will smell like heaven, your neighbors might knock, and your willpower = gone!

Pappa Roti (Coffee Buns aka Mexican Buns)

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Resting time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 9 coffee buns

Golden, crackly, coffee-scented buns with a surprise buttery center — these Pappa Roti (coffee buns) fill your kitchen with the irresistible aroma of freshly brewed coffee and caramelized sugar. Get ready to pull one apart and watch that fluffy goodness!

Print Recipe Pin Recipe

Pappa Roti (Coffee Buns aka Mexican Buns)

Ingredients

  

Dough

• 3 ½ cup Bread flour
• ½ cup Milk
• ¾ cup Water
• ¼ cup Milk powder
• 6 Tablespoon Granulated sugar
• 1 Eggs
• 1 teaspoon Instant yeast
• 3 Tablespoon Unsalted butter, softened
• 1 teaspoon Salt

Topping

• 1 stick Unsalted butter, softened
• ½ cup Granulated sugar
• 2 Eggs
• 3 Tablespoon Espresso
• ⅔ cup minus 2 teaspoon All-purpose flour
• 1 Tablespoon Cocoa powder
• 1 teaspoon Salt

Filling

• ¾ sticks Unsalted butter, cubed into 9 equal portions and chilled for later use, 0.3 oz (9.5g) per cube, salted or unsalted, depending on your preference

Method

 

Dough kneading

1. In the bowl of a stand mixer, combine bread flour, milk, water, milk powder, granulated sugar, egg, and yeast.
   3 ½ cup Bread flour, ½ cup Milk, ¾ cup Water, ¼ cup Milk powder, 6 Tablespoon Granulated sugar, 1 Eggs, 1 teaspoon Instant yeast
2. Using the dough hook attachment, mix on medium speed for about 3 minutes, or until a rough dough forms.
3. Add softened unsalted butter and salt, then continue kneading on medium speed for 15–20 minutes, or until the dough becomes smooth and elastic and passes the windowpane test.
   3 Tablespoon Unsalted butter, 1 teaspoon Salt
4. Cover the bowl with plastic wrap or a clean kitchen towel, and let the dough rest in a warm spot (82–91℉ / 28–33℃) for 1 hour. While the dough is resting, prepare the topping.

Prepare the Coffee Topping

1. In a mixing bowl, add softened unsalted butter and granulated sugar.
   1 stick Unsalted butter, ½ cup Granulated sugar
2. Use a hand mixer to beat the mixture until the butter becomes light and fluffy.
3. Add egg and espresso, and mix until fully incorporated.
   2 Eggs, 3 Tablespoon Espresso
4. Sift in the all-purpose flour, cocoa powder, and salt. Gently fold the dry ingredients into the butter mixture using a spatula until just combined.
   ⅔ cup minus 2 teaspoon All-purpose flour, 1 Tablespoon Cocoa powder, 1 teaspoon Salt
5. Transfer the topping into a piping bag and set aside for later use.

Shaping and baking the Coffee Buns

1. After resting, gently press the dough to release the air.
2. Divide it into 9 equal portions, each about 1.6–1.7 oz (46–48g).
3. Roll each piece into a smooth ball. Cover loosely with plastic wrap and let them rest for 20 minutes.
4. Flatten each dough ball and place a small piece of chilled cubed butter in the center. Wrap the dough around the butter and seal tightly.
   ¾ sticks Unsalted butter
5. Arrange the bun on a baking tray lined with parchment paper. Place the tray in an unopened oven at a temperature (82–91℉ / 28–33℃), and let the buns proof for 30 minutes. Tip: Place a bowl of warm water inside the oven to achieve the proofing temperature
6. After proofing for 30 minutes, take out the baking tray. Preheat the oven to 350℉ (180℃).
7. Pipe the topping in a spiral motion, covering only the top half of each bun.
8. Bake for 15 minutes, or until the buns are golden and the topping has spread and crisped up beautifully.

Notes

1. Always test dough stretch (windowpane = ready). To check dough readiness, stretch a small piece between your fingers—if it forms a thin, see-through sheet without tearing, it’s ready.
2. Cozy and nice resting spot for your dough. Cool kitchen? Don’t worry! If your kitchen is cool, place the dough in the oven (turned off) with a bowl of warm water to help it rise. 
3. Crispy Topping Secret: Make sure the butter is softened and whipped properly. Gently fold the dry ingredients in—do not overmix or your topping will turn hard.
4. Keep butter cubes chilled until the second they’re wrapped.
5. Only go about halfway when piping the coffee topping. It will spread during baking and cover the top evenly without overflowing. Because when you are baking the bun, the topping will melt and spread evenly and cover the bun. Like magic! So if you pipe for the whole bun, it may cause overflow.

Storage: 

1. Store leftovers in an airtight container and refrigerate for up to 3 days. Store in the freezer for up to 1 month. Reheat with an air fryer or oven at  350℉ (180℃) for 5-8 minutes.