Time: 13 hours 25 minutes
Complexity: easily
Quantity: 24 buns

Surprise your guests and serve freshly baked homemade buns instead of regular bread at your next holiday dinner. To avoid the pre-holiday rush, bake them ahead of time, but don't fully bake them, then freeze them. Just before serving, pop the buns straight from the freezer into the oven and bake until done. While still warm, brush them with butter. This recipe is also suitable for small families: you can fully bake a few buns at once, then freeze the rest and gradually take them out, ensuring you always have fresh bread for dinner.

Ingredients:

• 1 cup whole milk at room temperature
• 3 tablespoons of sugar
• 1 packet (7 g) active dry yeast (about 2 and 1/4 tsp)
• 6 tablespoons softened unsalted butter + 6 tablespoons melted butter + extra for greasing the bowl
• 3.5 cups premium flour
• 1 teaspoon fine salt
• 1 large egg, lightly beaten
• Sea salt flakes, for sprinkling
• Special equipment: 2 metal molds for 12 muffins

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

yeast dough, eggs, milk

We recommend

Preparation:

Step 1
• In a small saucepan, heat 1/4 cup milk over medium heat to 100-110°F (38°C-43°C). Add the sugar and yeast and let stand until foamy, about 5 minutes. Add the softened butter, half the flour, half the remaining milk, and fine salt. Mix with a mixer on medium-high speed until a dough begins to form.
Step 2
• Add the egg and mix until fully incorporated, then add the remaining flour and milk. Knead with the dough hook attachment on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 5 minutes (the dough will still be sticky).
Step 3
• Lightly grease a large bowl with melted butter and place the dough in it. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
Step 4
• Lightly grease two 12-cup muffin tins with melted butter. Punch down the dough. Divide it into 24 equal pieces and roll them into balls. Dip each ball in melted butter to coat completely, allow any excess butter to drip back into the bowl, and place the ball in the prepared muffin tin. Cover loosely with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.
Step 5
• Position racks in the lower and upper thirds of the oven and preheat to 375°F (190°C). Remove the pans from the refrigerator and let them sit at room temperature for 1 hour (the dough will not rise much). Sprinkle the buns evenly with sea salt and bake, rotating the pans halfway through, until lightly golden but still quite pale, 10 to 15 minutes. The buns will not be fully baked.
Step 6
• Let the buns cool slightly in the pans, then transfer them to wire racks to cool completely. Seal the buns in airtight bags, label them with the date, and freeze for up to 2 weeks.
Step 7
• To serve, preheat the oven to 350°F (175°C) and bake the frozen buns on a parchment-lined baking sheet until heated through and golden brown on top, about 20 minutes. Brush the hot buns with melted butter.

Votes: 2