I started making bread because I wanted to offer my family wholesome ingredients free of preservative and additives. A simple loaf of bread should only contain flour, yeast, salt, sugar and water. Grocery store brands have preservatives for extending shelf life, artificial flavours, colour and GMO products. If you really don’t have time to bake bread, buying it from a bakery is a great option. I progressively stopped buying bread and every few days a fresh batch of bread would magically appear and vanish before I could get a taste. I had one happy family. These buns store well in an airtight bag in the freezer, and only take a few minutes to defrost.
3/4 tsp active yeast
1 cup warm milk (or water)
2 tbsp sugar
1 tsp salt
3 tbsp melted butter
1 egg, beaten
3 1/4 cups flour
1 tbsp olive oil (for greasing the bowl and for brushing the individual buns for second rising stage)
1 tbsp milk
1 egg yolk
sesame seeds/onion flakes/flake salt/poppy seeds
1-Combine yeast with water and sugar and allow to rest for 10-15 minutes, it should start foaming up.
2-Add the salt, melted butter and egg.
3-Add flour (one cup at a time), kneed by hand until the flour is incorporated and the dough feels elastic and not tacky.
4-Place dough in a greased glass bowl and cover dough with plastic wrap. Allow dough to rise until double in size. This should take about an hour.
5-Once dough has doubled, turn on to a floured surface and kneed for a few minutes until you form a ball. Divide dough into 15 even portions. Tucking lose ends into the bottom of the bun to form a soft ball, flatten and place on a cookie sheet lined with paper, leave 1 inch space between the buns. Brush with olive oil, cover and allow to rise for 30 minutes.
6-Brush with the egg wash and sprinkle with your choice of garnish.
7-Bake for 13 minutes or until they are golden brown.
Note: Elastic vs Tacky dough. Tacky dough will stick between your fingers and palm of your hand while an elastic dough will be sticky but keep its form.