Eggless Buns

Eggless Buns

Makes: 6

You will need

225 g refined flour ( maida )
15 g / 3 teaspoon butter
1/2 teaspoon sugar
1/2 teaspoon salt
1 teaspoon active dry yeast
100 ml - 110 ml lukewarm water
2 teaspoon extra butter

Method

Mix yeast in 2 tablespoon lukewarm water and keep aside for 20 minutes ( If the yeast is active it will ferment after 15 - 20 minutes )

Use the remaining lukewarm water to dissolve sugar and salt.

Sieve the flour and mix with sugar - salt solution, add fermented yeast and make into a soft dough.

Knead with butter again and make a very soft dough.

Divide the dough into 6 portions.

Make round balls and shape them into desired shapes and sizes.

Place on greased baking tray and leave in a warm place with a wet cloth wrapped over it.

Keep aside for 2 hours ( until it doubles in size ).

Knead again gently each ball and keep aside for 1 hour.

Brush with little milk on the buns and bake at 230 * C or 450* F for 10 - 15 minutes till golden brown.

Remove and brush with melted butter.