Lately I’ve been making my own buns. Tried and tested a few recipes; here’s a fool proof version with some tips.
| Prep Time | 20 min |
| Cook Time | 15 min |
| Passive Time | 45 min |
| Servings |
buns
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Ingredients
- 3-4 Cups Flour
- 1.5 Cups Water more hot than warm
- 1 teaspoon Salt
- 1 Tablespoons Dry active Yeast can be 1.5T
- 1-2 Tablespoons Caster Sugar
- 3 Tablespoons Butter softened
- 1 teaspoon Cream *optional
Ingredients
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Recipe Notes
- Mix the warm water, sugar & yeast together and leave to proof for about 5min* till its nice and foamy
Using electric mixer
- Add 1 cup of flour and mix on low till combined
- Add 2 T Butter and another cup of flour keep mixing go from low to medium for about 2min
- If adding cream add it now with the 3rd cup of flour
- Add the 4th cup of flour slowly, keep an eye on the dough now
- Scrap the mixture off the sides and once the dough forms a ball and doesn't stick to your fingers its ready to let rest
Cover the dough and leave it in a warm space to rise about 20min. It should double in size
Oil a baking tray & set oven to 200˚C
- Turn out the dough onto a floured kitchen bench
- Knead the dough form into a loaf or round ball
- Using a bread knife and cut into 16 equal parts
- Roll into balls and line into the oiled tin
- Let rise for another 20min - the raw buns will be smooching each-other
- Butter the tops of the rolls bake for 15min
They will have a golden look and if you tap the tops with your nail, they will have a nice sounding knock when ready.
- Lather another spread of the softened butter across the tops once they're out and sprinkle with some sea salt
Serve & Enjoy
SaltedYeti
*If the kitchen is oddly cold or its a wintery day, you can leave the covered bowl in a basin filled with hot water