I’ve struggled to find something, anything that my 5 kiddos enjoy eating. These buns have been a hit and a regular staple on our Sunday dinner table for several months now – so definitely worth sharing. Not sure if it’s the smell of freshly baked bread or it’s the slightly sweet and fluffy consistency. Either way, they are a hit!
- 1/2 cup milk
- 1/4 cup water
- 1 Tbsp instant yeast
- 2 Tbsp sugar
- 1/2 tsp salt
- 2 Tbsp butter, melted or vegetable oil
- 2 cups flour, divided
- Egg wash (1 egg combined with 1 Tbsp water) and seeds for topping
- More melted butter for brushing
In the bowl of a stand up mixer, combine half the flour, yeast, sugar and salt.
Warm the milk and water to 120°F and add to the mixing bowl along with 2 Tbsp of melted butter. Mix until well combined. Add the remaining flour and mix using a bread hook until a soft dough is formed – about 5 minutes and until the dough has cleaned the edges of the bowl. Cover and allow to proof in a warm draft free area for an hour until doubled in size.
Grease a 8-inch round pan. Turn out the dough and divide into 12 equal pieces. Roll each piece into a tight ball and arrange in the prepared pan. Brush with egg wash if using. Cover and allow to proof in a warm draft free area for an hour or until doubled in size.
In the meantime, preheat your oven to 350°F. Brush with more egg wash and sprinkle with seeds. Bake for 22-25 minutes or until the tops are golden. Remove from oven and allow to cool in the pan for 15 minutes before turning out onto a wire rack. Brush with more melted butter.