No fail, Just follow this step-by-step instructional video with a secret way to keep the buns super soft and fluffy longer than 2 days. Then, you will never buy buns from the bakery once you try these!
Makes 12 Slider Buns | Dinner Rolls
1 cup warm milk 40°C
1 tsp active yeast
1 tsp sugar
2 cups bread flour
2 tbsp sugar
1 tbsp golden syrup
+ 1 tbsp water
Brush after middle baking and before 5 mins done.
and can brush again after baking.
*For the shine, you'd have to brush it on after baking.
1 cup warm milk + 1 tsp sugar + 1 tsp yeast, stir well.
Cover with the glass lid until the bubbles are on the top.
In a large bowl, add 2 cups bread flour, 2 tbsp sugar, and then add the (A) yeast mixture
to the flour and mix well. Finally, add the 35g butter, and knead until well combined.
Cover the dough with the lid and allow to cold rise in the lower part of a fridge overnight.
Take the dough out of the fridge. Cover with a wet and hot tea towel,
let it warm up, and it will help to balance the rising temperatures. rest for 1 hour.
Use your finger test for dough, it will helps you to know exactly when bread has risen enough.
Transfer the soft and sticky dough on a clean, floured work surface, then kneading well and beat the dough by hand until it is smooth, soft and elastic. You can also check the gluten development with the windowpane Test: pull off a chunk of dough and stretch it with your hands. if it break, repeat step. It should stretch to form a very thin translucent sheet, without tearing.
Roll & Cut the shape as you desired. Covered with a wet hot towel.
Allow to rise again (ideally in a warm place) until they double or triple in size.
Preheat the oven to 150°C, Bake for 30 minutes. In a small bowl, add 1 tbsp golden syrup + 1 tbsp water, and stir well. Brush after middle baking and before 5 mins done and can brush again after baking. *For the shine, you'd have to brush it on after baking. Baking time depends on the size and shape of the bread being baked. This bread is traditionally served warmed from the oven.
1) Everyone's oven is different. PLEASE UNDERSTAND YOUR OVEN!
2) If your dough too tough and hard to knead, the problem you adding too much bread flour. If so, You must add warm milk or water to balance and rise again.
3) You can follow these old fashioned hand kneading method or using machine, like stand mixer, food processor and bread machine instead.
4) Brushing the crust with melted butter, milk, whisked egg, or sugar water on the bread surface as you desired.
Brush before baking.
Brush after middle baking
or after baking as you desired.
It will reduce the amount of "crisping up".