This recipe is taken from here but I have converted them into Jam Filled Bun since a certain ingredient is not available at my pantry.
It is semi rich dough, won't rise much and you can bake them using lightly greased silicone mold or muffin pan. The easiest way to fill the bun is by flattening the dough then place the jam in the middle, close the edges, shape back to a ball. I shaped the dough into a coil about 10 inches long. Choose one that you are comfortable with, either way they turned out fabulous though.
JAM FILLED BUNS
Yield : 9 buns
2 C all purpose flour
1/2 C evaporated milk
4 TB soft butter
3 TB sugar
3/4 tsp salt
2 tsp instant yeast
1/4 C fruit preserve/jam
In a small bowl, combine milk, sugar and butter. Heat the mixture in a microwavable bowl until warm to touch.
Place flour and instant yeast in a mixing bowl, stir to combine.
Now add the milk mixture and salt, forms into soft dough.
Transfer onto floured work space and knead by hand for 6-8 minutes. If too sticky at a tablespoon of flour.
Place the dough into greased and covered bowl for 1-11/2 hour until puffy, may not double in bulk.
Divide dough into 9 balls. Flatten each ball and stuff with a teaspoon of jam, roll back into a round again. Or. make coil by rolling the ball between your hand about 10 in long. Coil dough strip with the folded side down onto baking sheet. Make a deep indentation in the middle and fill with jam.. Let sit for 1 1/2 hours. Towards the end of rising time, preheat oven @ 180 C.
Bake the buns for 20-25 minutes until golden brown.
Linking to Yeastspotting 10-21-11