Ingredients
- 1 Egg
- 2 tablespoons Oil
- 1 kilogram Seeded Strong bread flour
- 3 teaspoons Sugar
- 3 teaspoons Salt
- 1/4 cup Yogurt
- 300 millilitres Hot water
- 300 milligrams Milk
- 42 grams Fresh Yeast or 2 x 7g dried yeast
Instructions
- In a large bowl add the flour, sugar, salt and oil.
- In a jug combine hot water, milk an egg and yeast. Whisk until the yeast and egg has dissolved.
- Pour the wet mixture into the flour and mix with a wooden spoon once it comes together use your hands to form a ball. Depending on the flour you may need a few more tablespoons of water.
- Knead for 10 minutes. Cover with cling film and leave to prove anything form 30 minutes to 2 hours depending on the weather and how warm your kitchen is. The dough should double in size.
- Alternatively use a stand mixer . Put dry ingredients in the mixer bowl, pour the wet mixture in. with a dough hook attachment mix on low until the mixture forms a ball and the bowl comes clean from the sides.
- cover and leave to prove.
- Once risen punch down to remove air. Form into 18 small buns put onto baking trays leaving enough space for it to rise.
- Allow the buns until doubled in size before placing the baking tray into the oven.
- Bake at 180 degrees for 30 minutes. Remove from the oven and brush with milk and cover with a tea towel.
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