Soft Homemade Morning Buns
Delicious Freshly Baked Morning Buns with All-Purpose Flour: A Hand-Kneaded Recipe
Achieve bakery-quality results at home! Try this recipe for soft and delightful morning buns made with all-purpose flour and hand-kneading. Enjoy the authentic aroma and taste of freshly baked bread right in your own kitchen.
Morning Bun Dough Ingredients
- 160g Warm Milk
- 5g Instant Dry Yeast
- 310g All-Purpose Flour (sifted)
- 5g Salt
- 40g Sugar
- 1 Large Egg (at room temperature)
- 35g Unsalted Butter (softened at room temperature)
Cooking Instructions
Step 1
In a small bowl, combine the warm milk (160g) and instant dry yeast (5g). Stir well and microwave for about 30 seconds to help activate the yeast. Once the yeast is dissolved, cover the bowl with plastic wrap and set aside while you prepare the other ingredients.
Step 2
In a large mixing bowl, whisk together the all-purpose flour (310g, sifted 2-3 times), salt (5g), and sugar (40g). Mixing the dry ingredients beforehand ensures they are evenly distributed throughout the dough, making kneading easier.
Step 3
Create a well in the center of the dry ingredients. Add the room-temperature egg (1) and gradually pour in the warmed milk and yeast mixture. Using a spatula or your hands, mix everything together until a shaggy dough forms. Don’t worry if it seems a bit wet at this stage.
Step 4
Once the dough comes together, begin kneading it on a clean surface until it becomes smooth and elastic. Push the dough away from you with the heel of your hand, fold it over, and repeat. This process develops the gluten, resulting in a springy dough.
Step 5
When the dough has reached a relatively smooth consistency, it’s time to incorporate the softened butter (35g).
Step 6
Continue kneading, folding, and stretching the dough until the butter is completely absorbed and integrated. It’s crucial to knead thoroughly so the butter becomes one with the dough, rather than staying on the surface.
Step 7
Once the butter is fully incorporated and the dough is smooth and elastic, shape it into a neat ball. Place the dough in a clean bowl, cover it with plastic wrap, and begin the first proofing.
Step 8
The first proofing involves letting the dough rise until it doubles in size. A warm environment is ideal for fermentation. You can place the bowl over a larger bowl of hot water or in a warm spot (like a turned-off oven with the light on) for approximately 1 hour. Proofing time can vary depending on the room temperature.
Step 9
To check if the first proof is successful, gently poke the dough with your finger. If the indentation remains, or if you gently stretch the dough and it forms a thin, web-like membrane, the proofing is complete.
Step 10
Gently punch down the risen dough with your fist to release the accumulated gas. Be careful not to over-deflate it, as this can affect the final texture.
Step 11
Divide the deflated dough into equal portions of approximately 40g each. Using a knife or dough scraper will help ensure consistent sizes.
Step 12
Shape each portion of dough into a smooth ball. This ‘shaping’ step helps create a tight surface tension, which prevents the buns from bursting during baking and results in a more appealing shape.
Step 13
Place the shaped dough balls onto a baking sheet lined with parchment paper, ensuring there is ample space between each bun to allow for expansion during the second proof and baking.
Step 14
Now, begin the second proof. Preheat your oven to a low temperature (around 100°F or 38°C) and then turn it off. Place the baking sheet with the dough inside the oven along with a small dish of hot water. Close the oven door and let the buns proof for about 50 minutes. This warm, humid environment is excellent for the second rise.
Step 15
After the second proofing, when the buns have puffed up nicely, gently brush the tops with milk. This step gives the buns a lovely sheen and a softer crust.
Step 16
Bake in a preheated oven at 180°C (350°F) for approximately 20 minutes, or until the tops are golden brown and look beautifully baked.
Step 17
Please note that baking times and temperatures may vary depending on your oven’s specifics. Keep an eye on the buns to prevent them from burning.
Step 18
Once removed from the oven, you can brush the warm buns with a little more butter or milk for an extra soft and glossy finish. These morning buns are delicious on their own, but they are also wonderful served with jam, or for a more substantial treat, with a spread of red bean paste and butter.
