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