Makes 12

Prep time: 10 mins , plus proving time

Bake time: 16-18 mins

Flour used: Matthews Cotswold Heritage Fifield Light 

Method:

  1. Add the yeast, sugar, oil and water to the bowl of a mixer fitted with a dough hook and mix. 
  2. Add the flour and the salt and knead for 5 mins.
  3. Leave to prove for a few hours, until doubled in size. 
  4. Divide the dough into 12 balls.
  5. Shape each ball into the desired shape.
  6. Lay them on a baking tray, covered with greaseproof baking paper. 
  7. Cover with a tea towel and leave to prove for 30 mins.
  8. Preheat the oven to 200°C/180°C fan/gas mark 4. 
  9. Brush the buns with some milk and bake for about 16-18 mins until golden.
  10. Enjoy!

 

Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.


Older Post