This is another recipe from my time in the Bistro. Those buns were made to go with Chili con Carne and honestly, they do very well. However, if you need some buns for any occasion, these are the go to ones. They are fairly simple to make I find if you are ok with yeast dough. I know my mother doesn’t like that type of dough and I believe neither does my grandmothers. There is always the chance of killing the yeast, which can happen quickly. I am not saying that I am an expert with this, I had some accidents myself already. Practice is the key word, as always.
I tried these before with only whole wheat flour and they were not as light. I assume that’s because whole wheat flour is heavier and thus one needs more yeast or liquid or both. Whoever knows how to do that, let me know, I am all ears.
- 16g yeast
- 1 tbsp. sugar
- 1 1/2 cup warm water
- 5-6 cups flour
- 1/2 cup milk
- 2 tbsp. sugar
- 3 tbsp. butter
- 2 tsp. salt
Mix the yeast with sugar and stir slightly into the warm water. Let it rise, once it’s nice and bubbly then it’s good to use. While your yeast is activating, add the rest of the ingredients into a bowl or mixer with a dough hook. Add the yeast and mix. Make sure the dough is somewhat sticky but not too much. (This is the part where you need experience to know what is the right consistency.) Form little buns either by eye measure or on your scale. The way I do it is a bit difficult to explain, I not just roll a ball. I take the ends and tuck them in at the bottom, if that makes sense to you.
Place the buns on a baking sheet lined with paper and let them rise for a while. If you oven is on, on top is the perfect place. Cut a cross into those buns and brush them with milk. Bake at 180°C until golden brown (I believe mine were about 30 mins or so.) Best served warm and goes well with chili.