Ingredients:
Ingredients (a)
3/4 teaspoon dry yeast
Sugar 35g
honey 55g+ milk 150g mix well
0.5 teaspoons salt
egg 65g
Bread flour 260g & top flour/low protein flour/cake flour 115g, plus extra if necessary (if dough is too wet)
butter 25g ( room temperature)
(b) topping:
1 teaspoon of olive oil, water & honey, mix well.
Method:
1. Mix (a) except butter until the dough comes together. If using a standing mixer, knead the dough with the dough attachment until elastic. If not, knead the dough on a lightly floured surface until soft and elastic. Do not add too much flour! The dough will become more workable the longer you knead.
2. Add butter and knead til soft and elastic again. (This is called Direct straight method).
3. Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap and a clean kitchen towel. Let the dough rise in a warm area until it doubles in size, about 1 hour.
4. Punch dough down, divide into 12 (or more) equal portions, and shape each portion into a round ball. Place in a pan (or on baking sheets). Cover with a kitchen towel and let it rise for another 15 minutes. You may make your own shape for your buns then let them rest and rise for 45mins to 1 hour.
5. Preheat oven to 170°C.
6. In a small bowl, combine (b). Brush over the rolls. Bake for 12-15 minutes or until lightly browned. Serve warm or at room temperature.
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