Soft white buns.

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• ⅛ kg flour
• 1 g active dry yeast
• ⅔ g sugar

Mix all dry ingredients.

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• 3⅓ g active dry yeast
• ⅛ egg
• 33⅓ ml milk

Add egg, yeast and milk and knead until it starts getting smooth.

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• 10 g butter

Add the butter and continued kneading until you get a nice smooth elastic consistency. (If the dough gets to dry then you can add small amounts of water but be careful not to over hydrate)

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Cut off small pieces of dough weighing approximately 55g. Softly roll them into balls.

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Leave the dough balls to rise for 20 minutes. (Cover them with something to avoid loosing moisture. )

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Softly roll the dough balls again then roll them into a longer shape. Place them on an oven tray on some baking paper. (Leave room for them to grow slightly)

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Mix one extra egg and brush each shaped dough ball softy with this egg mixture.

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Leave the newly shaped dough balls to rise again for 60minutes (Cover them with something to avoid loosing moisture. Make sure this does not touch the dough balls)

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While they are rising preheat your oven to 240 degrees Celsius

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After they have rested and risen for 60minutes, bake them in your preheated oven for 7 to 10 minutes on 240 degrees Celsius.

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After baking remove them from the oven and let them cool down. Enjoy!

Enjoy your meal!