First time I’m doing the buns.
I typically don’t do baking - it requires too much precision - but a very talented colleague shared with me a recipe I had to test.
First time I’m doing the buns.
I typically don’t do baking - it requires too much precision - but a very talented colleague shared with me a recipe I had to test.
Interesting how the recipe varies from one that I found/translated from my (former) home country.
Were the buns relatively puffy with structures inside, it does seem like they were?
The one I used below, leaves somewhat dense buns, I suppose trying to fill you up more in smaller package(if that makes sense?), whilst still having some yeast structure inside.
500g flour (2- 125g).
250g lukewarm milk (62.5g). 50g butter melted (12.5g).
2tsp dried yeast.
2tsp salt.
1tsp sugar.
Mix everything in bowl and leave to rise for 1.5hrs (optionally start yeast early with a bit of flour and water)
Split into portions (8) and forms buns, leave another 30min.
Bake at 200C/390F for 20-25min
Holy molly 200c for so long? Is this for larger size bread maybe? Otherwise it reads close enough for my non-expert eyes ,-) I read that some are using neutral oil instead of butter as well but butter is like a religion to me so…