Tuesday, December 3, 2013

Homemade buns and twist

Nothing like the smell of the hot buns, it can take you out even from your worst mood. For breakfast, in your lunch box or for a late night sandwich it is fitting excellent. This buns will be soft and good the next day to, sure if you wont eat them while they are still hot.
You can make it at home very easy, no need to wake up early morning and go to buy it, even you know that store buns are full with different types of additives. 


150 ml milk
150 ml water
200 gr melted butter
100 gr sugar
3/4 teaspoon salt
500 gr flour
3 teaspoon dry yeast (or 15 gr fresh yeast)
1 egg yolk + 2 tablespoon milk 

1. Place the yeast with half teaspoon sugar in a mug, add the warm (not hot!!) water, let it to stand for 5-10 minutes.

2. In a large bowl place the flour, sugar and salt mix it.

3. Pour the yeast mixture on the flour, pour the warm milk and butter to, mix it well. Start kneading until you get a soft and elastic dollop. You should knee for 5-10 minutes.

4. Place the dollop in a floured bowl, cover with a kitchen towel, place the bowl in a warm place and let it to stand for 1 hour.

5. Divide the dollop in 10-12 parts (depend how big buns you want), shape each part of dollop in balls, place them in greased baking sheet, let it to stand for 20 minutes more. You will need to let space between them, because they will grow while they are in the oven to.

6. Brush the top with the egg yolk milk mixture, sprinkle with sesame seeds and bake on 180 C for 25-35 minutes, until the top is golden.



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