These no-knead buns are perfectly soft and chewy and are surprisingly easy to make. Simply combine the ingredients in a bowl and mix with a wooden spoon - that's it! This is the easiest bun recipe in the world!
*INGREDIENTS
+SMALL BREADS:
°1 tsp dry yeast (Note 1)
°55 g / 1/4 cup powdered sugar (superfine sugar), or sub with normal white sugar
°1/2 cup / 125 ml lukewarm water (Note 2)
°600 g / 20 oz bread-flour
°1 1/2 tsp salt
°1 cup / 250 ml of milk, lukewarm, whole or low in fat, (Note 2)
°50 g / 3.5 tsp. Un-salted butter, melt & cool
°2 eggs, at room temperature, beaten with a fork
* INSTRUCTIONS
Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in the water. Let stand 5 minutes until it foams.
Place the flour, the rest of the sugar and the salt in a bowl. Stir to combine.
Make a well in the center. Add the milk, butter, eggs and pour in the liquid yeast, including all the foam.
Stir until combined with a wooden spoon - it will be like thick muffin batter.
INCREASE N ° 1:
Leave the dough in the bowl, cover with a damp (clean) tea towel and place in a warm (25 ° C / 77 ° F +) place to rise for about 1 1/2 to 2 hours or until almost tripling in volume . See note 4 for how I do this (you'll laugh - but it works every time!). The surface of the dough should be bubbling ().
Line a 31.5 x 23.5 cm / 9 x 13 "baking sheet with parchment paper with an overhang.
Remove the tea towel and punch dough to deflate it, then mix briefly in the bowl to remove bubbles from the dough.
Sprinkling work surface with flour, scrape dough on work surface. Dust the top of the dough then shape into a log. Cutting log into 4 pieces, then cut every piece to 3 pieces (12 in total).
Take a piece and press down with the palm of your hand, then use your fingers to form a ball, flip (the smooth side is up), then roll the dough briefly to form a ball. This stretches the dough to one side and this is how I get a nice smooth surface on my roller. (For this step, use as much flour as needed to handle the dough and avoid puncturing the inside in the wet dough)
Placing ball with smooth side up on pan. Repeat with rest of dough. Line them up 3 x 4.
INCREASE N ° 2:
Spray the surface of the rollers (or cling film) with oil (any one), then place the cling film on the platen.
Return the platter to a warm spot and let stand, 30 to 45 minutes, until the dough has increased by about 75% (less than double the size).
Halfway up Rise # 2, preheat oven to 390 ° F / 200 ° C (standard) or 350 ° F / 180 ° C (fan / convection).
Bake for 15 to 18 minutes or until the surface is golden and the roll in the center sounds hollow when patted.
Remove the buns from the oven. Brush with melted butter.
Use the overhang to lift the rollers onto a cooling rack. Let cool to reheat before serving.
Enjoy !
