Good and healthy bread is important, and I love making it. But yesterday, I really had a bad craving for wonderful, fluffy buns. Also, we run out of bread. Being me, I didn’t have half of the ingredients at home.
Luckily, my husband went shopping and brought me all I needed: eggs and flour (because again, being me, I only had rice flour, rye flour, wholewheat flour, and buckwheat flour at home. Not because I’m so health-catious, but also because I happened to run out of wheat flour and didn’t notice it). So I whipped together these beauties, and just one of them, filled with chocolate cream, was enough to satisfy my cravings.
Another problem is that I haven’t really suceeded in making buns so far. But then I found this recipe. I adapted it and can honestly say that it’s the best buns recipe I’ve tried so far.
Directions (yields 12 buns)
1 cup luke-warm milk
8 tablespoons sour cream (the original recipe calls for butter, but I forgot about buying it)
3 tablespoons sugar (you can add less)
3/4 teaspoon salt
1 sachet instant yeast
For the egg wash:
1 egg with one tablespoon milk (I totally forgot about the egg wash and they were delicious anyway)
Dissolve the yeast in the one cup lukewarm milk. Sit for 5 minutes until bubbles appear. If using butter, melt it, if using sour cream, just add it. A few lumps are fine.
In a bowl, beat the eggs and add to the yeast/milk/butter mixture. Add salt.
Cup after cup, add flour, and start kneading. Knead and knead and knead until all the flour is incorporated.
Put it in a bowl to rise, and cover the bowl with a clean towel to prevent the dough from drying out.
Let it rise for an hour, until doubled in size.
Divide the dough into 12 little balls, and put on a baking tray around 1 cm away from each other. Let the buns rise again until they touch each other. It should take around 45 minutes.
If you won’t forget the egg wash, now’s the time to use it.
Bake in a preheated oven at 180 centigrees for 20-25 minutes. Because I wanted these buns to be really fluffy, I didn’t preheat the oven prior to putting the buns in. That allowed for some additional rising time and required fluffiness- they baked for a little bit longer.
I will definitely make these little wonders again, they were delicious. And luckily for me, they need to be eaten quickly or else they’ll dry out. And now excuse me, I have some delicious buns to eat.