These buns are based kneaded in the evening then baked in the morning. They are crispy on the outside and very soft on the inside. In a large bowl, add flour, yeast, salt and sugar then give then mix well. Pour 210ml of milk and start kneading with a spatula just to bring everything together. If you have a stand mixer, you can knead it which will be quicker. Once the dough starts to come together, add 15gram of olive oil or softened butter and continue kneading by hand until the dough comes together.
If you are using a stand mixer, you will knead the dough for 10 minutes. Knead the dough by hand until the dough is very soft, smooth and not sticky. Place the dough in a lightly oiled bowl, cover it and place it in a warm place for 2 hours. Prepare a 25cm baking pan by lining the bottom with parchment paper, Once the dough has proofed, place it on your work surface and lightly knead it to remove air in the dough then divide it into 16 equal parts.
Take each cut dough and fold it then round it until smooth then place the round dough in the baking pan. Continue with the rest of the dough until you are done then brush the surface of the dough with olive oil. If you will be baking these buns in the morning, wait until morning before baking them to brush them with oil. Cover them with plastic wrap and put them in the refrigerator at 4degrees Celsius to ferment for 12hours.
Once chilled, take them out of the oven remove the plastic wrap, preheat the oven to 4oo degrees Fahrenheit (205 degrees C) and bake for 10 to 12 minutes. Once baked, brush the top with olive oil or butter then let them cool down before serving them.
- Bread flour or all-purpose flour 300g(2cups)
- Instant yeast 3g(1tsp)
- Salt 3g(1/2tsp)
- White sugar 12g(1tbsp)
- Milk 210-220ml
- Olive oil or butter 15g(1tbsp)
Bake at 205 degrees Celsius or 400 degrees Fahrenheit for 10-12 minutes