Soft and Fluffy Morning Buns
Making Soft and Fluffy Morning Buns (Hand Kneaded)
Enjoy incredibly soft and fluffy morning buns made from scratch with hand kneading. These buns are wonderfully moist and flavorful, perfect as a breakfast staple or a delightful snack. Discover the joy of baking your own tender, cloud-like morning buns!
Ingredients (Makes approx. 12 buns)- 160ml Milk, lukewarm (around 105°F/40°C)
- 5g Instant Dry Yeast (approx. 1.5 tsp)
- 40g Sugar (approx. 3 tbsp)
- 5g Salt (approx. 1 tsp)
- 1 Room Temperature Egg
- 310g Bread Flour (approx. 2.5 cups)
- 35g Unsalted Butter, softened at room temperature (approx. 2.5 tbsp)
- Melted Unsalted Butter, for brushing
Cooking Instructions
Step 1
In a small bowl, combine the lukewarm milk (160ml) with the instant dry yeast (5g). Stir gently and let it sit for about 5 minutes until it becomes foamy. This indicates the yeast is active and ready to use.
Step 2
In a large mixing bowl, add the bread flour (310g), sugar (40g), and salt (5g). Whisk the dry ingredients together. Then, pour in the activated yeast mixture and the room temperature egg (1). Mix with a spatula or your hands until a shaggy dough forms and no dry flour remains.
Step 3
Turn the dough out onto a lightly floured work surface. Knead the dough by pushing it away with the heel of your hand, folding it over, and repeating this motion for about 10 minutes. Continue until the dough becomes smooth and less sticky.
Step 4
Once the dough is smoother, add the softened unsalted butter (35g). Continue kneading for another 10-15 minutes until the butter is fully incorporated and the dough becomes elastic. You’ll know it’s ready when you can stretch a small piece of dough thinly into a windowpane without it tearing.
Step 5
Place the kneaded dough into a lightly greased bowl. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm place (around 75-85°F/27-30°C) for about 1 hour, or until it has doubled in size. A poke test with your finger should leave an indentation that springs back slowly.
Step 6
Gently punch down the risen dough to release the trapped air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball by cupping it in your hands and rotating it on the work surface. This process is called ’rounding’ and helps create a tender crumb.
Step 7
Cover the dough balls loosely with plastic wrap or a damp cloth and let them rest for 10-15 minutes at room temperature. This intermediate rest allows the gluten to relax, making the dough easier to shape.
Step 8
Gently shape the rested dough balls again, ensuring a smooth surface. Arrange them on a baking sheet lined with parchment paper, leaving enough space between each bun as they will expand during baking.
Step 9
Cover the shaped buns with plastic wrap or a damp cloth again. Let them undergo a second rise in a warm place for about 40-50 minutes, or until they have increased by about 1.5 to 2 times their original size.
Step 10
Preheat your oven to 170°C (340°F). Bake the morning buns for 8-10 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Baking times may vary depending on your oven, so keep an eye on them.
Step 11
As soon as the buns come out of the oven, brush the tops with melted unsalted butter while they are still warm. This adds a wonderful sheen and a touch of rich flavor.
Step 12
Enjoy your delicious, homemade morning buns! They are perfect with a glass of milk or a cup of coffee for breakfast or a delightful afternoon treat.
