Soft Buns

This soft bun recipe is simple to make especially if you are using a mixer attached with a dough hook. These soft buns can be served in multiple ways. If you make the buns by adding raisins or other dry fruits serve it with butter, jam or a buttercream made with butter and icing sugar. 
If you make it plain without adding raisins or other dry fruits, it can be used as dinner rolls, burger buns, savoury buns or Indian pav with homemade patties and chutneys.

500 g all purpose flour (separate 3 tbsp)

2 eggs

1 cup or 250ml warm milk
2 1/4 tsp active dry yeast

75 g sugar

75 g butter softened

1 tsp salt

optional 
raisins or other dry fruits such as cranberries

Before baking optional 
milk and seeds such as sesame seeds, poppy seeds or nigella seeds

In a saucepan whisk to combine half the milk and 3 tbsp of flour.  Turn on the heat and whisk the mixture until it thickens to a runny paste. This will happens within a minute or two so take it off the heat soon and set it aside to cool.

Mix the rest of the milk, half the sugar and yeast in a bowl and leave for about 10 minutes or until bubbles froth. 

In a mixing bowl, mix the flour, rest of the sugar, salt, eggs, and softened or melted butter. With the dough hook turned to low, add the paste and the milk yeast mix in to the flour and mix until the dough comes together.

Knead the dough for about 10 to 15 more minutes on low. The dough should stick to the dough hook and the bottom of the bowl when kneading. This dough will be very soft and smooth, and a little shiny when done kneading. The dough will slightly stick to fingers, but comes off cleanly. 

If you want add raisins or dried fruits add it towards the last 5 minutes of kneading. 

Cover the bowl and leave it in a warm place to double in size, which would take at least 1 hour. Punch the risen dough down and divide the dough into equal portions about 60 to 65 g which will make about 15 to 16 buns. Shape it to form balls by cupping your hands without using too much pressure and place the buns on a baking tray with parchment paper. Leave space for the dough to rise about double in size for about 45 minutes to an hour. These buns don't need an egg or milk wash and will still have a beautiful golden top. 

If you want to add sesame seeds or any other seeds on top of the buns before baking apply milk and the seeds this is optional.

Bake in a 350F preheated oven for 15 to 20 minutes until the buns are golden brown on the top. If you want to check if the buns are cooked inside you can check with a digital thermometer and it should be at least 190F. 

Allow the buns to cool for about 20 minutes before using. 

These buns stay well in the fridge in a covered container for about 2 to 3 days. Before serving warm it up for 15 seconds in the microwave.

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