Soft Milk Mini Buns

This recipe for soft milk mini buns is so easy and I have already made these amazing buns five times. The buns appear to be crispy on the outside and really soft on the inside. It is best to knead your dough in the evening and bake the buns the morning.

In a mixing bowl, add 300g of Bread flour or all-purpose flour, 3g of Instant yeast, 1/2 of Salt and 12g of White sugar. Mix well.

Add 210ml of milk in the mixture and start kneading with a spatula just to bring everything together. If you have a stand mixer, you can knead it which will be quicker. Once the dough starts to come together, add 15gram of olive oil or softened butter. Continue kneading by hand until the dough comes together.

If a stand mixer is used, knead the dough for 10minutes only. Knead the dough by hand until the dough is very soft, smooth and not sticky. Place the dough in a lightly oiled bowl, cover it and place it in a warm place for 2 hours. Prepare a 25cm baking pan by lining the bottom with parchment paper, Once the dough has proofed, place it on your work surface and lightly knead it to remove air in the dough then divide it into 16 equal parts.

Take each cut dough and fold it then round it until smooth, place the round dough in the baking pan. Repeat for the rest of the dough then brush the surface of the dough with olive oil. If the buns will be baked in the morning, wait until morning before baking them to brush them with oil. Cover them with plastic wrap and put them in the refrigerator at 4degrees Celsius to ferment for 12hours.

Once chilled, take them out of the oven remove the plastic wrap, preheat the oven to 4oo degrees Fahrenheit (205 degrees C) and bake for 10 to 12 minutes. Once baked, brush the top with olive oil or butter then let them cool down before serving them.