This week trying my hand making Mini Sugar Buns that I have eaten during my school days. This is a typical bread recipe that requires kneading, shaping and proofing the dough.
I usually make my bread by hand and in small quantity, just enough to feed a small family. Double or triple the recipe to feed a crowd.
Used instant yeast that can be added straight to the flour. If using active dry yeast, activate it by adding sugar and warm water, let the mixture sits until it becomes frothy.
You need to melt the butter then add in the milk. Make sure this mixture should be warm to touch before adding to dry ingredients.
Divide the dough into 9 equal balls but easily turns it into one big loaf if your like. You'll be glad to put in your time making these delicious rolls. There's something about freshly baked Mini Sugar Buns that are perfect for any time.
MINI SUGAR BUNS
Yield : 9 buns
240 g all purpose flour
50 g butter
1 tsp instant yeast
1/2 tsp salt
2 tablespoon sugar
120 ml milk
Milk or egg wash
Place flour, yeast, sugar and salt in a mixing bowl.
Melt butter in a small pan, add in milk. Leave to cool slightly. it should be warm to touch.
Gradually add milk mixture to the dry ingredients and forms into soft dough.
Knead dough by hand for 10 minutes until smooth and elastic. If using a mixer, knead for 5 minutes.
Transfer onto greased and covered bowl, let rise until double for 1 to 1.5 hours.
Gently flatten dough, divide into 9 equal balls. Shape into rounds and place onto baking sheet. Cover with lightly greased plastic wrap, allow to rise for 1 hour. Towards the end of rising time preheat oven @ 180 C.
Lightly brush tops with milk or egg wash and sprinkle with sugar.
Bake for 20 minutes until golden brown.
Transfer onto rack to cool.
Other bread recipes you would be interested:
Braided Nutella Brioche
Braided Masala Breadl
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