Aromatic butter buns

Because my parents just came back from holidays I decided to celebrate that fact and bake something very ‘homely’. I can’t imagine a nicer welcoming than a house filled with a flavour of butter and freshly baked buns. We ate warm buns with this year’s honey and drunk a strawberry cocktail. For me the revelation!

These buns are great! Very aromatic, soft and quite heavy. The next day still fresh.

Ingredients (make 16 buns)
26 oz (750 g) wheat flour
13 oz (360 g) milk
2 eggs (3/4 to dough, ¼ to brush buns with)
2 oz (60 g) soft butter
1,5 oz (45 g) sugar ( I used one with natural vanilla)
0,5 oz (15 g) salt
1, 3 oz (40 g) fresh yeast


Method
Melt yeast with 2 tbsp warm milk with sugar. Put aside for 10 min until rise. After 10 min. knead the dough until elastic and smooth (you may slightly flour a surface on which you work). Put aside in a warm place for 1 hour. Divide the dough into equal parts (less than 100 g each) and form buns. Place on a lined baking tray. Leave again for 45 min. until doubled size. Brush each bun with whisked egg. Bake at 400F/ 200 oC, for about 15 min.