Soft white buns.

Step 1/11

• 1 kg flour
• 15 g active dry yeast
• 10 g sugar

Mix all dry ingredients.

Step 2/11

• 50 g active dry yeast
• 1 egg
• 500 ml milk

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

Step 3/11

• 150 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.