Guys, stop all that you’re doing now and get yourself in the kitchen.
Right now, I say. You must make these buns now.
I promise you that these are the very best buns you’ll ever try, thanks to a secret ingredient which makes them super soft and fluffy. And buttery, too. But that’s actually because the butter, not the secret ingredient, you know.
I happened to have some leftover whey from making homemade ricotta (which I have to make again soon, because I ate it all before I got to take any pictures… yes, it was that good), so I thought of using that in place of milk. And, phew, it was a truly brilliant idea, because whey turns these buns into little balls of carb-y heaven. And I love carb-y heaven. A lot.
Now, I’m not the biggest fan of plain, white bread. I actually do prefer seedy, nutty, whole grain textured breads, because I tend to find white bread too plain and lacking flavor. But this one?? Man, it blew my mind. These are the best white rolls/buns I’ve ever come across. And my family should have thought the same, because they didn’t last a second at home… and this recipe makes nine HUGE rolls.
Nevermind, they were all gone in a flash.
I must say they make great hamburger rolls, though. And toast, they’re lovely for breakfast with a dab of butter and fig jam. Oh, that stuff is glorious!
Plus these are super easy to make: the dough practically kneads itself, so I highly recommend them if you’re new to bread baking and are scared of yeast. And if you’re scared of yeast, just don’t. Stop right now. Freshly baked homemade bread is something that you cannot live without, so leave your fears aside and start baking.
Sorry for the bossy post guys, I feel so bossy today.
But you really need to make these.
500 gr. bread flour
2 tsp. salt
1 tsp. sugar
3 tbsp. melted butter
300 gr. whey
25 gr. fresh yeast
Start dissolving the yeast in the warm water. Add a tsp. of sugar to this so the yeast gets foamy faster. Mix flour and salt, and add melted butter and the water/yeast mixture. Mix with a wooden spoon until you get to form a ball. Let it rest for 5 minutes.
Turn the dough to a lighty floured counter and knead for 10 minutes. This dough is so easy to knead that you won’t need to use any special techniques or methods.
Shape it into a ball and place it into a greased bowl. Grease the ball too and cover with a damp towel Let it rise for 1 hour.
Gently deflate the dough and divide it into smaller parts. I made nine balls of dough out of this, but they were huge, because this bread rises a lot, so I think I’ll try to get twelve balls next time.
Shape each part into a ball and place in a baking tray. Cover balls with a towel and let them rise for 45 minutes.
Bake in a preheated oven at 200ºC for about 20-25 minutes.
I hope you love them!
And if you’re looking for a bread with a more complex flavour, don’t forget to try this recipe for whole grain beer bread
. It’s nutty, sturdy and delicious!
I hope you all have a lovely weekend! x