Prep time: 1 hour
Yield: 12 Buns
Yield: 12 Buns
- 290 ml hot water
- 56g brown sugar
- 16g instant dry yeast
- 85g unsalted butter *bring to room temperature before using*
- 400g plain flour
- 70g bread flour
- 6g baking powder
- 9g salt
- 2 tsp white vinegar
- In a mixing bowl, combine the hot water and brown sugar and butter (cut into cubes) and stir till butter is fully melted.
- Test the temperature of the mix with your finger to ensure it is warm and no longer hot. Mix in the yeast and leave it in a warm place for 5 to 10 minutes, or until frothy.
- In a large bowl, sift in the bread flour and salt. Pour the yeast mixture over the dry ingredients and form a dough. Turn the dough out onto a clean work surface and knead the dough until smooth and elastic, about 5 to 10 minutes. Roll into a ball shape.
- Place the dough in a lightly greased bowl, cover with a plastic wrap or tea towel and leave in a warm place to prove for 30 minutes, or until doubled in size.
- Oil your hands and remove dough from bowl. Place dough onto a lightly floured work surface and knead the dough till you reach the thin membrane stage. Once it is soft and pliable and no longer sticking to your hands, you may begin to shape the bread.
- Cut the dough into two equal portions. Roll each into a ball shape. Place the dough balls on a lined baking tray, cover with plastic wrap and leave in a warm for about 20 minutes.
- The sugar water shouldn’t be over 40C / 105F, otherwise the yeast will die.
- You can make shape the dough well ahead and wrap with plastic wrap separately. Store in freezer until you’re ready to make buns / pizzas. When you’re ready, just remove the dough disc from freezer and let it rest at room temperature for about 15 to 20 minutes until soft. Sprinkle toppings and pop it into oven to bake as instructed in the referred recipe.