Soft white buns.
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Step 1/ 11
- ⅛ kg flour
- 1 g active dry yeast
- ⅔ g sugar
Mix all dry ingredients.
Step 2/ 11
- 3⅓ g active dry yeast
- ⅛ egg
- 33⅓ ml milk
Add egg, yeast and milk and knead until it starts getting smooth.
Step 3/ 11
- 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)
Step 4/ 11
Cut off small pieces of dough weighing approximately 55g. Softly roll them into balls.
Step 5/ 11
Leave the dough balls to rise for 20 minutes. (Cover them with something to avoid loosing moisture. )
Step 6/ 11
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)
Step 7/ 11
Mix one extra egg and brush each shaped dough ball softy with this egg mixture.
Step 8/ 11
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)
Step 9/ 11
While they are rising preheat your oven to 240 degrees Celsius
Step 10/ 11
After they have rested and risen for 60minutes, bake them in your preheated oven for 7 to 10 minutes on 240 degrees Celsius.
Step 11/ 11
After baking remove them from the oven and let them cool down. Enjoy!
Enjoy your meal!