Do you also like soft white buns? With this recipe you can make them yourself quickly and easily. With a handy step by step video.
What a party this time at the foodblog swap where we can cook every month from a blog from another food blogger. This time I was allowed to cook from the blog of slowfoody (Dutch foodblog) and what a nice blog. As the mother of 3 sons (very recognizable) she tries to put something tasty on the table every night. And given the delicious recipes on her blog, she gets that mission done.
And when I was browsing her blog and came across the recipe for the soft white buns, I was immediately sold. Tasty soft buns, warm from the oven. I would love to eat that every day. And they're actually very easy to make. Slowfoody used an instructional video of YouTube to see how she could make the buns, so that's why I made the video for you. You no longer have to search for the edit on YouTube. And of course I also have some useful tips below. That way it certainly can't go wrong.
- In the recipe, add lukewarm milk and sugar to the yeast. This way you can quickly and easily test whether the yeast is still working. If you don't see any bubbles after 5 minutes, it's better to use a new packet of yeast. The sugar is added as "food" for the yeast.
- Use lukewarm milk and soft butter and make sure both are at room temperature. Yeast works best at 37 degrees Celsius and this way the rising starts quickly.
- Do you find it difficult to determine whether your dough is ready? Take in account that you will have to knead the dough for 10 minutes if using a mixer and 15 minutes when kneading by hand. You can feel very well whether the dough is ready because the dough then feels very smooth and elastic.
- Add the salt after 5 minutes kneading. Yeast definitely cannot handle concentrated salt. By adding it after five minutes, the yeast is already well distributed in the dough so there is little or no effect.
- During rising, cover the dough with a slightly damp tea towel and then with a plastic foil. This way your dough will not dry out.
- When you make the bns, you first shape them into a ball. Then press with your thumb at the bottom in the middle and pull the dough down on all sides down. Take your thumb out and close the hole tightly at the bottom. That way you get a nice and smooth ball.
- By brushing the buns with the melted butter after baking, you get a soft topping. If you don't brush, the buns will get a hard top.
- By substitute the milk by soy milk and butter by margarine this recipe becomes lactose-free
- These white buns are delicious with cheese, ham or jam. But everything tastes great with that doesn't it 😉
- Normally you'll eat the buns the same day, because they'll get stale.
- In a special bread container bread will stay fresh up to 3 days.
- Don't store bread in the refrigerator. Because of the moist in a refrigerator, the bread gets a different structure. Not really tasty.
- Bread can be frozen quite well up to two weeks. Take the bread of the freezer 3 hours before you're planning to eat. If you want to eat your bread warm, you bake it 3 minutes at 180 degrees Celsius (right out of the freezer).
It's a good taste!
Recipe soft white
Soft white buns
This recipe is:
- Baking tray
- Baking paper
- optional: mixer with dough hooks
- plastic foil
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
- 400 grams flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 240 ml milk lukewarm
- 12 grams dry yeast
- 45 grams butter room temperature
- 1 egg beaten
- vegetable oil for greasing
- 15 grams butter melted, before covering
- flour to sprinkle your work surface
- line the baking plate with baking paper.
Until the first rise
- Pour 120 ml of the lukewarm milk into a small bowl and add the yeast and the sugar. Mix briefly and let stand for 5 minutes until the yeast is dissolved and bubbles are formed.
- Place the flour in a large bowl.
- Add the rest of the lukewarm milk, the yeast-milk mixture, the egg and the butter. Knead the dough well by hand or by using the mixer with dough hooks for about 5 minutes.
- Add the salt after 5 minutes and continue to knead. When you knead with the mixer knead another 5 minutes, by hand you should knead for 10 minutes. The dough then feels soft and elastic. If the dough is still sticky, add some flour.
- Grease a large bowl with some vegetable oil and put the dough in it. Turn the dough once and cover the bowl with a slightly damp dishcloth and then with plastic foil.
- Let the dough rise for 90 minutes in a warm place until it has doubled in size.
Until the second rise
- Sprinkle flour on your work surface.
- Squeeze the air out of the dough and place it on your work surface in front of you. Divide the dough into 12 pieces that are approximately the same size. If you want to do it very precisely, you weigh the dough and divide that number by 12. Every piece of dough should have that weight.
- Roll each piece of dough into a ball. Then place your thumb at the bottom of the ball and pull the dough downwards. Take your thumb out and close the hole in the bottom of the dough.
- Place the balls on the baking sheet. Make sure you keep enough distance between the balls. They will get bigger when rising.
- Cover the balls with the slightly damp dish cloth and then with the plastic foil.
- Let the buns rise in a warm place.
Baking the buns
- Preheat the oven to 190 degrees after 30 minutes of rising time.
- After the last rise, slide the baking sheet into the oven and bake for 20 minutes.
- Remove the buns from the oven and brush them immediately with the melted butter.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.