In my home bread doesn’t seem to last anymore, everybody that doesn’t like bread is now eating it. And I guess it’s only because they smell that beautiful aroma and can’t resist eating it. My hubby says I am getting him fat although I haven’t offered him any bread I bake. For the record, he helps himself to it. Today he couldn’t resist having one straight out the oven. Although I made just enough for burgers tonight. Anyway I am not complaining, I love it when my family or anyone for that matter, is happy with my cooking and baking. For me that’s a good sign. My hubby said it’s the best buns I’ve made.
A few days ago I chatted to a few professional bakers and they advised the trick to baking light, soft buns or bread is in the hydration. Clearly I was too afraid to add too much liquid because when I see sticky dough that puts me off. But how wrong I was. Yes I will admit it is difficult to knead by hand when the dough is sticky, that tempts you to add more flour. So I do recommend a stand mixer for this recipe. If you are really going to knead by hand you may have to add a little more flour and risk losing the soft texture of these buns. You can maybe oil your hands if kneading by hand, that should help you a little. I have measured everything from what I have learnt about bread baking the past few days and I must admit taking the time to learn all the little tips and tricks makes all the difference. I kneaded my dough for 12 minutes in the stand mixer, at first the dough will be really sticky. It’s why I felt I needed just 2 more tablespoons of flour. But as you let the mixer run the dough will become better and silky smooth by the time it’s fully kneaded.
Your dough has to rest for an hour and a further half hour after you have divided them into balls. The rising stage is also important, do not be tempted to take half measures. I know the wait can be painful but it’s a labour of love. I also find a lot of recipes use far too much yeast, it’s what I probably have done in the past too. Yet all we require is 1/2 teaspoon of instant yeast per cup of flour. Sugar and salt is required for making any kind of bread that requires yeast. Salt helps regulate the action of the yeast and the rate of fermentation. Sugar provides food for the yeast and gives the bread a slightly sweet taste. I hope you try this recipe. Trust me it is so worth it. Let me know how it turns out. Happy Baking! More Bread Recipes to try: Soft Fluffy Hotdog Rolls Easy No Yeast Naan Bread Soft Butter Rotis : South African Recipe If you loved this, please share!
