#plainbuns

What you’ll need:

2 cups all purpose flour

1 tbs caster sugar

1/2 tsp salt

1 1/2 tsp active dry yeast

1/4 cup warm milk

1/4 cup warm milk mixed with 1/4 tsp lemon juice (substitute for buttermilk)

3 tbs softened butter

Method:

1. Dissolve the sugar into the plain fresh milk, and sprinkle the yeast and leave it to bloom for about 10 minutes.

2. In a large bowl, combine the dry ingredients  and mix.

3. Make a well in the centre, and add the milk/yeast mixture and the milk/lemon juice mixture. Combine using a spatula or a wooden spoon.

4. Once mixed, transfer to a lightly floured surface and knead by hand for about 10 minutes until you get a smooth surface.

5. Start adding the butter amount gradually. Each time you add butter, knead for about 5 minutes until the butter is all well combined with the dough. Continue to do so until all your butter amount is fully incorporated with the dough.

Note the dough is quite sticky bit super smooth and stretchy. To test how stretchy it is, use your fingers to stretch a small part of the dough. It should expand without breaking, showing a smooth texture. If you don’t get this texture, continue to knead by stretching and folding into the centre from all sides.

6. Lightly grease a large bowl, and transfer the dough. Lightly grease the surface of the dough, cover it properly with cling film and a towel, and pop it into a warm, dark place to proof for about 2 hours. Best place to proof any dough is your turned OFF oven.

7. Once all beautifully risen, transfer the dough into a surface and lightly knead for 2 minutes. cut the dough with a knife to make about 12-14 equal sized balls (each roughly weighing 25-30 grams). Cover the balls with a towel to rest for further 10 minutes.

8. You can stuff the dough balls with mozzarella cheese, cheese and spinach, cheese, spinach and Italian sauce, or basically any stuffing you like. You can even make it a sweet dish by stuffing it with cheese and drizzling honey after baking.

9. Back to further proofing, transfer the dough balls into a baking tray lined by parchment paper, shaping them in a similar manner to a hexagon, but ensure to leave about 2cm space between each. (They will really puff up).

10. Lightly brush them with warm water, and pop them into the oven at about 40c to proof further in a warmer temperature. Make sure your oven is NOT hot that it may start cooking them. The point is to accelerate the proofing process at this stage. Keep checking until the balls are nearly doubled in size. Make sure the surface doesn’t dry out, so feel them by the tips of your fingers and lightly brush them again with water if needed.

11. Now that they proofed further, you can brush them with either eggs (for a deep golden brown top, or olive oil (for a smooth lightly brown top) or salt water (for a soft brown top). I also sprinkled dried oregano on the top.