We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine the flour, instant yeast, sugar, and salt in a large bowl.
/warm water Add the warm milk and egg. Mix until a dough starts to form.
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes.
Add the softened butter and continue kneading until the dough becomes smooth, soft, and elastic.
Place the dough in a lightly greased bowl, cover, and leave somewhere warm for approximately 1–1½ hours, or until it has roughly doubled in size.
Gently deflate the dough and divide it into 8 equal portions.
Shape each piece into a smooth, elongated bun and place them on a lined or greased baking tray.
Cover and let the shaped buns rise for another 30–45 minutes, until noticeably puffy.
Preheat your oven to 180°C.
Brush the tops lightly with milk or beaten egg.
Bake for approximately 15–18 minutes, or until beautifully golden brown.
As soon as they come out of the oven, brush the tops with a little melted butter.
Cover loosely with a clean kitchen towel for about 10 minutes to help keep them soft.
Want to keep this recipe for later? We can email it to you!
Don’t make your milk too hot—it should be warm.
Don’t add all the water at once.
Knead until the dough is smooth and elastic.
Give the dough enough time to rise.
Don’t overbake—this helps keep the buns soft.
What should the temperature of the milk be?
The milk should be warm, not too hot.
How can I tell if the dough has risen enough?
The dough should roughly double in size during the first rise.
What is the purpose of brushing the buns with milk or egg?
Brushing with milk or egg helps achieve a golden brown color.
Why cover the buns with a towel after baking?
Covering with a towel helps keep the buns soft.
Can I use a stand mixer for kneading?
Yes, a stand mixer can be used for kneading the dough.
