Categories: baking, bread, buns
Ingredients
- 1 teaspoon sugar
- 1/2 cup warm water
- 1 package active dry yeast
- 1/2 cup coconut milk (I used light)
- 1/2 cup regular milk (I used half and half)
- 1/4 cup butter, cut into smaller pieces
- 3 tablespoons sugar
- 2 teaspoons salt
- 1/2 cup warm water
- 5 - 6 cups all purpose flour
- 1 egg, beaten, for wash (optional)
Directions
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Dissolve the first teaspoon of sugar in the 1/2 cup warm water, then sprinkle in the yeast. Allow to bloom for 10 minutes before stirring. In the meantime, warm both kinds of milk in a flame-proof bowl or saucepan until luke warm, stirring all the while. Stir in the butter, the 3 tablespoons of sugar and the 2 teaspoons of salt, as well as the 1/2 cup warm water.
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Take off the flame, making sure that the milk isn’t hotter than luke warm. Then add in the yeast and 2 cups of the flour. A whisk comes in handy hear to beat the dough until starts to become smooth and elastic.
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At this point, I switched to a wooden spoon and added in about 2 1/2 more cups of flour. Continue to beat until the dough starts to come away from the sides of the bowl. Turn the dough out onto a lightly floured surface and kneed. I kneaded the extra 1/2 cup of flour into the dough, as well as a bit more. Continue to knead until the dough is smooth, elastic and no longer sticky.
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Place the dough in a large, greased bowl and turn so that all sides of the dough are greased. Cover with a towel and allow to double in size, about 1 1/2 hours.
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Preheat the oven to 375F. Punch the dough down, then divide in half, and in half again, and again, until you end up with 16 dough-sections. Roll each section into a bun between the palms of your hands and place on greased baking sheets. Brush with the beaten egg wash.
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Bake for 18-20 minutes, until the buns are a golden brown and sound hollow when tapped on the bottom. Transfer to cooling racks, and enjoy.