One of the things I love doing is baking. Cakes, cookies or bread doesn’t really matter, as it’s the act of baking that’s such a joy. But, one thing I’ve heard a lot of people say they struggle with is baking bread. So I thought I’d share this easy recipe for buns that was the first one I learned when I was a kid in the kitchen with my mom.
Ingredients – 8 buns
2 dl lukewarm water
25 g of fresh yeast
50 g of melted butter
Pinch of salt
Pinch of sugar
7 dl of all purpose flour
Melt the butter.
Mix the yeast and the lukewarm water until all the yeast is dissolved.
Add the butter – Remember if the butter is too hot it will kill the yeast and the bread wont rise, so make sure the butter is only lukewarm.
Add the egg, salt and sugar.
Start adding the flour, a little at a time. When the dough is firm but still very sticky you put some flour on the table and place the dough on it. Sprinkle flour on top and start kneading it.
A good dough is ready when it’s firm but still have a slight sticky feel to it. Remember you’d rather have it a bit too sticky than dry.
Put it back in the bowl and let it rest on the table for 45 min.
When the dough have rested you’ll want to carefully “beat” it down, meaning knead it a few time. Then part it into equal size buns, and place them on a baking tray.
Let them rest another 25 min, then brush them with a beaten egg and put into a preeheated oven at 175C for approx. 12 min. They should have a nice golden color and sound “hollow” when tapped on the bottom.
Let them cool and serve.
Goes well with any kind of toppings, from jam to sliced meats, and can be used as a dinner roll too.
Lukewarm when baking means a neutral feel if you put your little finger in the liquid.
If your dough is a bit too sticky after resting and it’s hard to form it into buns you can use a little oil on you hands to prevent it from sticking to your fingers.
If you want to use them as dinner rolls you can sprinkle some salt flakes or herbs on top before baking.
If you don’t want to use eggs to brush on your buns you can use some strong cold coffee instead. Both will give that golden crust but personally I prefer the egg.