Soft Bun

Homemade Soft Bun (This is a basic recipe for bun, bread roll, dinner roll)

A piece of advice at the start itself (this is the lesson learnt from my many disasters) – If the yeast is not fermenting as described / also shown in the picture – never go any further. The flour won’t rise. Get a new pack of yeast (or  2 different brands) with latest manufacturing date and start all over again. 

Makes: 8

Please use standard measuring cups and spoons. Fresh ingredients for best results.

Ingredients

 2 cups all purpose flour (maida) Indian standard measuring cup of 200 ml / 8 oz capacity

2 teaspoon butter

50 ml milk + extra 3 teaspoon

1/2 teaspoon salt

1 egg, beat well

1 teaspoon extra butter (to grease baking tray)

1  egg (for final stage of baking) 

1 teaspoon milk

For the  yeast:

5 tablespoons warm water (75 ml)

3 teaspoons (1 tablespoon) sugar

1 1/2  teaspoon active dry yeast (please use fresh packet)

Method

For yeast:

Dilute 1 1/2 teaspoon active dry yeast with 5 tablespoons warm water and 3 teaspoons (1 tablespoon) sugar. Gently stir well. Let it stand for 15 minutes, until it fermented and doubled in quantity (see the photo).

For the dough:

Ingredients

Melt 2 teaspoons butter in 50 ml medium hot milk and keep aside.

Beat 1 egg  (small size egg) with 1 teaspoon milk and keep aside for final stage of baking (egg wash ).

Place 2 cups of flour in a large bowl (or first add 1 1/2 cups of flour and later adjust with remaining 1/2 cup flour), and stir in salt. Make a well in the center, and pour 50 ml milk – butter mix , fermented yeast mixture and beaten egg. Knead into a dough. Sprinkle 2 - 3 teaspoons of reserved milk if required until you have a soft moist dough that can be handled well and soft. Turn out onto a floured surface, and knead for at least 10 minutes (make an extra soft dough – softer than a soft toy). Return to the bowl, cover with a wet towel, and let rise until doubled in size, about 1 to 1 1/2 hours. Wet towel or Cling film / Plastic wrap should not touch dough.

Punch dough down. Turn onto a floured surface; cover and let rest for 15 minutes. Divide into 8 parts. Shape each into a round bun / roll. Repeat with remaining dough.

Place on greased baking sheets or grease baking tray with 1 teaspoon oil. Cover and let rise in a warm place until doubled, about 30 minutes. Leave 1 - inch gap between each bun.

Preheat oven (OTG) at 375 * F or 190 * C.

Beat egg with 1 teaspoon milk; brush over rolls / buns. Bake at 375° *F or 190 *C for 18 - 22 minutes or until golden brown. Remove from pan to a wire rack to cool. Serve with any accompaniment of your choice.

Tip: To get additional shining and flavour for buns, apply normal butter (@ room temperature) lightly on buns when it's very hot.