Yield 12 large buns
So basically I wanted to make these rolls last night, as they are so tasty, and I thought I had a already posted them. I know I have posted various pics of them on my FB group page, but obviously never realised that i hadn't posted them. If you like a bun that is buttery, feather light, and works beautifully overtime then try these. Ironically they look more amazing if cut into squares with a knife before baking, as it gives you a layered looking bun. Anyway, they are very very tasty, and work well even with a super beefy burger.
- 250g milk
- 45g powdered milk
- 5g bread improver
- 70g tasty honey
- 1 sachet yeast
- 100g butter cubed, (plus extra for melting and brushing on tops of buns)
- 630g bakers flour
- 1 tsp pink Himalayan salt flakes
- Mixed seeds to top if desired
- Preheat oven to defrost temp
- Add milk, powdered milk, yeast, bread improver, and honey to mixer
- Cook 2 minutes / 37 degrees / speed 1
- Leave to rest with lid on for 5 minutes, until yeast is foamy
- Add 100g cubed butter and your flour
- Mix 30 seconds / speed 2
- Knead 5 minutes / dough setting
- Dough should be slightly tacky when you pull it from the bowl, if it is too dry or wet, adjust with a little extra butter and milk, or flour, if too wet.
- Place dough ball on lightly floured thermomat, brush with a little melted butter, cover with thermomat and place in oven for 45-60 minutes until doubled in size
- Then roll out your dough on lightly floured bench top, roughly 1-1.5 inches thick, cut into squares, or use a pastry cutter to make rounds. Place on Baking trays that are covered with lightly greased baking paper
- Spray the tops of the buns lightly with cooking spray, and top with seeds if desired
- Cover lightly with cling wrap and place bake into oven, on defrost setting for another hour to rise
- Remove from oven
- Preheat oven to 170 degrees celsius
- Cook buns for 12 minutes.
- Brush or mist with melted butter when out of the oven.
- You can eat them straight away too