Ingredients
The finished product has a very fine texture and is super soft and stringy. It has not become hard even after being stored for 3 days. It is still soft and delicious, and it is better than the ones you buy!
- 320ml (1 1/4 cups) of milk
- 100g (1/2 cups) of butter (melted)
- 110g (1/2 cup) of sugar
- 2 eggs
- 7g of dry yeast
- 720g (5 3/4 cups) of flour
- 1 egg for egg wash
Instructions
- In a bowl add the milk, butter (melted), sugar, eggs, dry yeast, and mix to combine. Gradually add the flour and when the dough starts to form knead it with hands to obtain smooth dough. Cover with cling film and let it rise for 2 hours, or until is double in volume.
- After time has elapsed transfer the dough to the working surface and cut it into 18 pieces. Form the balls and transfer them to the pan covered with parchment paper. Cover with a cloth and let them rise for 1 hour.
- After 45 minutes brush the buns with the egg wash and transfer to the oven. Bake at 190°C/374°F for 25 minutes.
- Serve them all together and enjoy.
