No Knead Brioche Buns

Preparation time

10 Minutes

Cooking time

20 Minutes

Serves

12 pieces

Soft, fluffy buns are made without much effort. If you like hassle-free baking, this is your new go-to recipe.

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Prepare those buttery, sweet buns the night before and bake fresh rolls in the morning. The smell of freshly baked bread will bring everybody to the breakfast table. Leftover buns are a great high tea snack and taste great with butter and jam.

Ingredients

200
grams
Butter
, softened
2
tablespoons
Caster sugar
4
Eggs
2 1/2
teaspoon
Yeast
, approximately 11 grams
1
teaspoon
Salt
200
millilitres
Full Cream Milk
500
grams
White Flour
, or All Purpose Flour

Directions

Mix the butter, sugar and 3 eggs in a large bowl.
Add the flour, yeast, salt to the mixture and pour in the milk.
Stir the mixture until the dough is sticky.
Cover the bowl and leave it to proof for 3-6 hours or overnight, until it doubles in size. Do not be concerned if there is a smell coming from the mixture, it is just the yeast fermenting.
Heat the oven to 190 degrees Celsius.
Butter a muffin tray. It should hold 9 to 12 buns depending on the size you would like your buns to be.
Flour your hands, pull off lumps from the dough and shape into balls. Place the balls onto the muffin tray.
Glaze the top of the dough balls with a beaten egg and bake for 20 minutes.
Remove from the oven when the top is golden brown.

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