- Prep Time:15m
- Cook Time:12m
- Total Time:2h 15m
- Serves: 4
- Yield: 12 mini buns
Ingredients
- 375 g all purpose flour
- 7 g salt
- 12 g sugar
- 8 g instant yeast
- 265 mL milk (I used 2% milk) + more for brushing
- 20 mL water
- 54 mL olive oil (or other vegetable oil) + more for brushing
Instructions
Make the dough
- Combine the flour, salt, sugar and yeast in a large mixing bowl.
- In a microwave proof bowl, combine the milk, water and oil. Heat until lukewarm to the touch.
- Make a well in the center of the flour and pour the lukewarm liquid. Knead the dough using your fingers and base of your palm.
- It might seem too wet and oily, but keep at it, and the flour will absorb all the liquid and the longer you knead, the more firm the dough will get.
First rise
- Cover the bowl with a damp cloth and place in a warm spot to rise and double in size for an hour.
- Transfer the risen dough onto a well-floured surface and knead for 5 minutes until the dough is light, airy and springy to the touch.
- Use a weigh scale and weigh the dough. Divide in 12 equal parts using the weigh scale. Roll each piece into a smooth round ball.
- Line a 9" baking tin with parchment paper. Grease the sides with oil.
Second rise
- Place the 12 dough balls in the prepared baking tin. Don't worry if there are spaces between the dough pieces.
- Cover with a damp cloth and and let it rise again for 30 minutes. It should double in size and fill all the gaps.
Bake!
- Preheat the oven to 400°F/200°C.
- Brush the risen dough with milk. This will give it a nice golden brown crust.
- Bake in the preheated oven at 400°F/200°C for 10-12 minutes until golden brown on the top and sounds hollow when you knock on the bread.
- Transfer immediately to a wire rack and brush the tops generously with olive oil. Let it cool completely, and it will get softer as it cools.
- Store at room temperature, covered in foil or brown paper. Eat within 2-3 days.
