Ingredients

For the dough

2⅔ cups (350g) all-purpose flour

3 tbsp white granulated sugar

2 tsp (1 packet / 7g) dried yeast (any dried yeast is fine—active or instant)

⅔ tsp salt

¾ cup + 2 tbsp (200g) whole milk, luke warm

2 tbsp  (¼ stick / 30g) unsalted butter

Method

For the dough

In a large bowl combine flour, sugar and salt together.

Warm the milk and add the yeast.

Combine the dry ingredients and wet ingredients.

Knead the dough on a work surface for 10-15 minutes. If you choose to use a stand mixer knead the dough on high for 3 minutes.

Add the softened butter and continue kneading the dough for another 3 minutes or until the butter is fully combined.

Transfer the dough to a greased bowl, cover and allow the dough to rise for 2 hours.

Shape the buns and place them onto a baking sheet lined with parchment paper. Cover and allow these to rise again on your kitchen counter for another 45 minutes.

Bake the buns in a preheated oven at 320°F (160°C) for 18-20 minutes.

Tips

The consistency of your dough may vary depending on the protein content and other aspects of your flour. If your dough seems dry, you can add up to 2-3 tbsp more milk until the dough comes together. Start by adding JUST 1 tbsp more milk and adjust from there.

Categories: Bread, Homemade Bread, Milk Bread