This week is ’real bread week’ so Singlemade will be all about fresh and homemade bread. I looked for another simple and single-proof bread recipe and found these fun buns. It’s a recipe for 8 buns which might be a bit too much for a single sitting but you can easily freeze the leftovers or finish them the next day.
Alas, my repertoire of easy bread recipes that only take one hour to make, oven time include, has been depleted. You don’t need muscly arms however, just some patience. In true baker style we’ll make it rise two times. It might test your patience a little, but the reward will be all the greater!
And, credit where it’s due, this recipe is based on Recipetineats’s version. But of course I tweaked it before it could earn a spot on Singlemade! ;-p
Dissolve the yeast and the sugar in the water and leave it to rest.
Weigh the flour into a large bowl. Make a dimple in the middle and sprinkle the salt along the edge.
Fill the dimple with the oil, the egg and the milk. Now add the yeast-mush to the dimple and make sure you don’t forget the sugar that’s settled on the bottom.
Little by little, add flour from the outside into the dimple and make a paste. Keep adding flour until you’ve got an even mass of dough. Kneed briefly but thoroughly with your hands or with a large wooden spoon. *
Now drape a towel over the bowl with the dough and set it somewhere warm (for instance next to a radiator) to let it rise for 1 hour.
Prepare a baking tray with baking paper and spread some flour over your work surface. Press the risen dough down in the bowl and pour it out onto the flour on your worktop. Without needing too much, roll the dough into a long sausage and cut it into six equal pieces.
Roll the 6 pieces into balls and lay them out on the baking tray with their seams down. You can either make them into a circle (as shown in the picture) or just make individual buns. In the first case, lay the buns together at 1 cm distance from each other.
Drape the towel over the buns again and let them rise for another 30 minutes.
After 15 minutes, preheat the oven to 180°C.
After half an hour, you can optionally coat the buns with some milk or egg to add an extra nice sheen.
After rising, bake the buns for 15 to 20 minutes in the preheated oven. The buns are done once they turn golden brown and when they sound hollow when you tap their bottoms.
Leave them to cool on a wire rack. Serve them with some (salted) butter or homemade jam or Nutella!
* If the dough is too sticky add a little bit of extra flour (about 10 -20 grams).
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