These tender buns are so good. They do brown more easily so you will be baking them at a lower temperature. I use two forms of milk. I like the results. Use your bread machine to make this dough and let rise in the machine too!
Ingredients
1 1/4 cups milk 305g
1/4 cup melted butter or vegetable oil 57g
1 egg
4 1/4-1/2 cups all purpose flour 510-544g
1/2 cup sugar 100g
1/2 cup dried milk powder 62g
1 tsp salt 6g
2 tsp instant yeast 6g
Instructions
Please read Susy's Tips and Tricks
1. Place ingredients as suggested by your bread machine manufacturer. Use the lesser amount of flour, then see how the dough ball forms. (See notes.) Use dough setting. Let rise in machine.
2. Punch out the gases and shape into round 2 oz 56g balls. And place in pans. Let rise again approximately 20-30 mins. (Do the poke test.) This makes approximately 18 -2 oz buns.
Bake 325F/160C. Bake for 20-25 mins until golden brown.
Susy's Tips and Tricks
A video showing how to shape rolls:
Keep an eye on your dough ball at the 5-6 minutes. You want a dough ball that is moving nicely in the pan. The texture should be smooth and to the touch slightly tacky. You may need to use that extra 1/4 cup of flour. Its possible you may need even more. If your dough ball seems dry. Add a small amount (tsp) of liquid/water to the machine.
This dough is high in sugar; it may take longer to rise fully. Use that poke test to see if its ready for shaping. Poke the dough with a finger and if it springs back right away, its NOT ready. If you poke it and it springs back slowly; its ready. If it only slightly rebounds; its over-proofed. Over-proofed dough can be salvaged with a possible lower rise. Gently punch down the dough again. Keep an eye on it; poke test and then remove air and shape into buns.
Use any milk fat % you have. Often you will only find non-fat dry milk powder. This is due to the fact that fats can go rancid easily, thus non-fat lasts longer.
Butter or stick margarine will work. I prefer butter.
You can use instant or active dry yeast. No need to proof in water either. They can be used dry per KAF. There is no need to adjust the quantity.
Butter can be salted or unsalted. I've had enough feedback that salted works just fine.
Keep an eye on your buns as you get closer to the 20 minute mark. Breads like these tend to suddenly go from golden brown to deep brown.
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