SOFT WHITE BREAD BUNS

SOFT WHITE BREAD BUNS

I make these at least twice a week for the family. The trick to getting equal sized buns is to weigh the bread dough and divide the number by 10 then weigh each ball of dough, sounds quite fiddly, but its worth it I think. Before proving I like to brush the buns with a little egg yolk and sprinkle with sesame or poppy seeds.

INGREDIENTS

- 500g Strong white bread flour
- 1tsp Salt ‘Preferably fine sea salt’
- 1tsp of Sugar
- 7g Fast Action Yeast
- 30g Unsalted Butter Cubed
- 75ml Warm Milk
- 250ml Warm Water
- Oil for greasing

THINGS YOU WILL NEED

- Clean hands
- 1 large baking tray lined or greased
- Damp tea towel
- Cling Film
- Warm place to prove the dough 
- Mixing bowl
- Scales
- Measuring jug

HOW TO:

1. Using a whisk mix together dry ingredients, the whisk helps break up any lumps in the flour. 

2. Rub the cubed butter into the dry mixture until it resembles coarse breadcrumbs.

3. Mix the warm milk with the water, make sure its not too hot before adding as this will kill the yeast. It should be blood temp.

4. Add the milky liquid to the flour mixture and mix together with your hand until the dough is well combined. Bring the dough together into a ball.

5. Flour your hands and knead the dough on a clean work surface for 25 minuets ( or in a mixer with a dough hook on medium speed for 15 minuets). Will feel like for ever but the outcome is worth it! The dough should become smooth and elastic.

6. Lightly oil a large bowl and place the dough into the middle and cover with a damp tea towel or cling film. Set aside for 1 and half hours in a warm place until the dough has doubled in size. 

7. Knock the dough back while still in the bowl, turn out onto a lightly floured surface.

8. Separate the dough into eight parts (I usually weigh the whole thing and divide the number by 10) Roll each into a ball and flatten slightly with the palm of your hand. Place 2 rows of 5 dough balls snuggled together on a baking tray and flatten once again. Oil a sheet of cling film and cover the dough, place back into a warm area for an hour till they have doubled in size.

9. Preheat oven to 220C/425F/Gas7. Place a baking tray at the bottom of the oven and fill a jug with water.

10. Place buns into the oven, pour water into the baking tray that's at the bottom of the oven, this will create lots of steam and will help the buns stay soft and give a better rise. Bake for 8-10 minuets or until golden brown and sound hollow when tapped.