1. Prepare the Dough:
1. In a large mixing bowl, combine 2 cups of the flour and the yeast.
2. In a small saucepan, heat the milk until warm but not boiling (about 110°F). Remove from heat.
3. Add the warm milk, sugar, melted butter, and salt to the flour mixture. Mix until well combined.
4. Beat in the egg until the mixture is smooth.
2. Knead the Dough:
1. Gradually add the remaining 2 cups of flour, 1/2 cup at a time, mixing well after each addition.
2. Once the dough starts to pull away from the sides of the bowl, turn it out onto a floured surface.
3. Knead the dough for about 5-7 minutes, until it becomes smooth and elastic.
3. First Rise:
1. Place the dough in a greased bowl, turning once to grease the top.
2. Cover with a clean kitchen towel and let it rise in a warm place until doubled in size, about 1 hour.
4. Shape the Buns:
1. Punch down the dough to release the air.
2. Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces.
3. Shape each piece into a ball and place them on a greased baking sheet, spaced evenly apart.
5. Second Rise:
1. Cover the buns with a kitchen towel and let them rise again until doubled in size, about 30-45 minutes.
6. Bake:
1. Preheat the oven to 375°F (190°C).
2. Bake the buns for 15-18 minutes, or until they are golden brown on top.
3. Remove from the oven and let them cool slightly on a wire rack.
7. Serve:
Enjoy the buns warm, perhaps with a pat of butter or a drizzle of honey. They’re perfect for breakfast, as a side with dinner, or just as a delicious snack.
These buns are best enjoyed fresh from the oven, but they can also be stored in an airtight container for up to 3 days. You can even freeze them for longer storage. Just reheat before serving to enjoy that fresh-baked goodness all over again.
Tips:
– For a richer flavor, you can brush the tops of the buns with a little melted butter right after they come out of the oven.
– Add a sprinkle of sesame seeds or poppy seeds on top before baking for a decorative touch.
Happy baking!
ADVERTISEMENT
