These buns are super soft and made with honey which makes it healthy for children too. In the bowl of a stand mixer, add in high gluten flour together with instant yeast and sugar then stir slightly with a spatula just to mix the yeast and sugar in the flour. Break-in one large egg and add it to the flour mixture together with 30 grams of honey and lastly add ice milk which has just been taken out of the refrigerator.
Hook the dough attachment to the stand mixer and knead the dough on low speed, as everything starts to come together, increase the speed and knead the dough for about 5 minutes until the dough is smooth. Add half a teaspoon of salt and 20 grams of unsalted butter and knead the dough again on low speed for 2 minutes then increase the speed and knead the dough for another 5 to 8 minutes until the dough is very smooth and elastic.
Roll, the dough into a ball and place it in a lightly oiled bowl, cover with a damp cloth and let the dough proof for 1 hour or until it doubles in size. Once proofed, transfer the dough onto a lightly floured surface and lightly knead it to remove air trapped in the dough then divide the dough into 6 equal parts.
Knead each part of the divided dough to a round ball and cover them with a plastic wrap for 15 minutes. Take the first dough after 15 minutes and roll it into a long thin strip with a rolling pin then roll it up from one end into a cylinder shape. Cut it into 2 pieces and put set them aside. Grease a 15 by 22 cm pan with unsalted butter then line the prepared dough in the pan and cover them with a plastic wrap and let them proof for the second time for an hour.
After proofing, brush the top of the dough with egg wash then put 10 grams of chopped butter into the gap between the bread dough then bake the buns in the middle rack of a 340 degrees Fahrenheit (170C) preheated oven for 20 minutes.
Once the buns are bakes and out of the oven, brush the top with honey water so that the fragrant of honey may be stronger. Place the buns on a wire rack to cool a little bit then serve. You can serve them plain or with your favorite spreading. Enjoy.
- 250g/ 8.8Oz (1cup+1/2cup)Bread Flour
- 3g/ 0.1Oz (1tsp)Instant Yeast
- 20g/ 0.7Oz (1tbsp+1/2tbsp) Sugar
- 1 Egg
- 30g/ 1Oz (1tbsp+1/2tbsp) Honey
- 110g/ 3.9Oz (7tbsp+1tsp) Ice Milk
- 3g/ 0.1Oz (1/2tsp) Salt
- 20g/ 0.7Oz (1tbsp+1/2tbsp) Unsalted Butter
- 10g/ 0.4Oz (0.7tbsp) Unsalted Butter to place them in the small gaps once the dough has been placed in the baking tin.
- Honey Water (1：1 Honey+Water)
- Preheat the Oven on 170°C (340℉) bake for 20 minutes