Soft and Fluffy No-Knead Morning Buns
Effortlessly Delicious Homemade Morning Buns: A Simple No-Knead Recipe
Tired of tiring kneading sessions, especially during hot summer days? This recipe significantly reduces the hands-on time, allowing you to create delightful morning buns that taste freshly baked right in your own kitchen. With just a little bit of shaping and subsequent proofing and forming steps, you’ll achieve wonderfully soft and fluffy morning buns. Start your mornings with the warmth, sweetness, and rich buttery aroma of homemade buns!
Morning Bun Dough Ingredients
- 300g Bread Flour
- 3g Salt
- 25g Unsalted Butter, softened at room temperature
- 5g Instant Dry Yeast
- 25g Sugar
- 1 Large Egg, at room temperature
- 140g Milk, lukewarm (warmed for about 20 seconds in the microwave)
Cooking Instructions
Step 1
In a large bowl, combine the bread flour, sugar, and salt. Make a well in the center and add the instant dry yeast. Be careful not to let the yeast come into direct contact with the salt. Pour in the room temperature egg and the lukewarm milk (ensure it’s not too hot; it should feel comfortably warm to the touch, around 20 seconds in the microwave is usually sufficient). Using a spatula or your hands, mix everything until a shaggy dough forms and no dry flour remains.
Step 2
Once the dough comes together into a cohesive mass, add the softened 25g of unsalted butter on top. Gently knead the dough by pressing and folding it with your hands until the butter is fully incorporated. The dough will become smoother as the butter is absorbed.
Step 3
Shape the dough into a rough ball. Place it in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let it undergo its first proof in a warm place for about 30 minutes. The proofing time can vary depending on the season and room temperature, so look for the dough to increase in volume by about 1.5 to 2 times.
Step 4
After the first proof, gently punch down the dough to release the trapped gases. Transfer the dough to a lightly floured work surface. Perform the ‘folding’ technique: stretch the dough outwards and fold it into thirds, like folding a letter. Rotate the dough and repeat this folding process about 10 times. This step helps develop the gluten structure, leading to a chewier texture.
Step 5
After the folding, shape the dough back into a smooth ball. Place it back into the bowl, seam-side down, cover with plastic wrap or a damp kitchen towel, and let it proof at room temperature for another 30 minutes. Observe the dough’s progress; time may need adjustment based on conditions.
Step 6
Gently deflate the dough after the second proof. Divide the dough into 9 equal portions. Shape each portion into a neat ball (this is called ’rounding’). Cover the dough balls with plastic wrap or a damp kitchen towel and let them rest at room temperature for about 15 minutes. This resting period, known as ‘bench rest,’ makes the dough more pliable for the next shaping stage.
Step 7
Lightly deflate the rested dough balls again and shape them into your desired morning bun form. If using a square pan or muffin tin, generously brush the inside with melted butter beforehand to prevent sticking. Cover the pan with plastic wrap or a damp kitchen towel and let the buns undergo their third proof (or second bulk proof) for about 40 minutes. The goal is for the dough to fill about 80% of the pan.
Step 8
Once the third proof is complete, bake the buns in a preheated oven at 170-180°C (340-350°F) for approximately 18-20 minutes. Adjust the baking time and temperature according to your oven’s specifications. Bake until the tops are a beautiful golden brown.
Step 9
Immediately after taking the hot buns out of the oven, brush the tops with melted butter using a pastry brush. This adds moisture and a lovely sheen, making them even more appealing. Enjoy them while they are warm for the best flavor and texture!
