These sweet and soft buns tear like a tiny cloud. They are made with honey, serve them with more honey, butter or the way they are with a cup of tea. In a mixing bowl add one cup of fresh milk together with one egg, 3 tablespoons of honey and instant yeast then whisk it well to combine everything. Add in all-purpose flour, sugar and a teaspoon of salt then mix to incorporate into a dough.
Halfway through, add a third cup of softened butter and continue to knead. The dough may look dry during this process but do not add any liquid in the dough, just knead until the dough is formed. If you are using a stand mixer, this will be easy and the dough will come together in about 5 minutes when kneading with the hook attachment on medium speed.
Place the dough onto a lightly floured surface and knead the dough until it is smooth and elastic. You can do a windowpane test to make sure your dough is well kneaded by stretching it and when it’s not tearing easily when stretched the dough is ready. Roll the dough into a ball then place it in a lightly oiled bowl and cover the dough then let it proof for about 1 hour or until the dough doubles in size. Once the dough has chilled, punch it to remove the gas then lightly roll the dough and divide it into 15 equal pieces.
Depending on the size you want your rolls to be, they can be more or less. Take each cut dough and form it into a ball then line in a baking tray or a 10 by 7 inches baking dish. Cover the rolls again and let them rest for 1 hour or until they have doubled in size. Brush the top of the rolls with egg wash then bake in a preheated oven at 350 degrees Fahrenheit for 20 to 25 minutes.
Once the rolls are out of the oven, brush the top with melted butter while still warm, this way the rolls will remain soft for days. Serve these super soft and fluffy honey buns while still warm. Enjoy.
- 1 cup fresh or long-life milk (250ml) (room temp to lukewarm)
- 1 egg
- 3 tbsp (45g) honey
- 2 and ¼ tsp (7g) instant yeast
- 3 cup (375g) all-purpose flour
- 2 tbsp (30g) sugar
- 1 tsp (5g) salt
- 1/3 cup (70g) softened butter (unsalted)
Eggwash: 1 egg + 2 tbsp milk