You know how vital it is for me to offer tasty recipes without too much hassle at the stove, and for the record, I’d like to debunk the myth that something is good and authentic only if it rises for hours and hours!!! Large leavened products are certainly a guarantee of goodness, but in my opinion, you can also enjoy small delights with easier recipes, don’t you think? After all, the motto of my blog would otherwise not be easy cooking! And here we are with these super soft milk buns! Thanks to my walk in the countryside on Sunday, during which I got the idea to have a picnic and prepare them to enjoy in the open air! They are to die for, believe me! Once baked, in fact, your house will be filled with an intoxicating aroma, and after eating one, you won’t be able to stop! Fortunately, the recipe yields about twenty of them, but in my opinion, they are never enough! In the unlikely event that you have any leftovers, store them in an airtight container or in a bread bag. When consuming, heat them for a minute in the microwave, and they will be as soft as freshly baked! They will be perfect as a quick snack, as a snack for kids, in a buffet, or for an outdoor outing. These milk buns are easy to make and you can enjoy them on their own or paired with cold cuts and cheese. Just one warning, be careful because they are addictive!
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 2 Hours 20 Minutes
- Preparation time: 15 Minutes
- Portions: 20
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients:
- 1 2/3 cups Manitoba flour
- 1 2/3 cups Plain flour
- 1/2 cup Milk (lukewarm)
- 7 tbsp Water (lukewarm)
- 3 1/2 tbsp Extra virgin olive oil
- 2 tsp Fresh yeast
- 10 Cherry tomatoes
- 1 tsp Salt (+ to taste)
- 1 tsp Honey
- to taste Oregano
Preparation:
In a large bowl, mix the flours. Add the oil to the edges and form a well (fig. 1).
Dissolve the yeast in the lukewarm milk with the honey, then pour it into the center (fig. 2).
Initially mix with a wooden spoon (fig. 3).
Gradually add the lukewarm water, continuing to mix (fig. 4).
Incorporate the salt and start kneading (fig. 5).
Transfer to a work surface and knead your dough for several minutes (fig. 6).
Form a smooth and homogeneous ball and let it rise in a slightly oiled bowl covered with a dry cloth for 50′ (fig. 7).
After this time, it will have doubled in volume (fig. 8).
Roll out the dough on a well-floured work surface with a rolling pin (fig. 9).
Reach a thickness of 1/4 inch and use a pastry cutter or a glass to cut out your buns (fig. 10).
Place them well spaced on a baking sheet lined with lightly oiled parchment paper. Cover with a cloth and let them rest for 1h and 30′ (fig. 11).
After this time, gently press the surface with your fingers (fig. 12).
Brush them with oil, season with salt and pepper to taste (fig. 13).
Place 1/2 cherry tomato in the center of each bun and sprinkle generously with oregano (fig. 14).
Put in a preheated oven at 356°F for about 20′, then remove, let cool slightly and serve.
The next day, just heat them for 1′ in the microwave and they will be as soft as freshly baked.
And voilà… your milk buns with cherry tomatoes and oregano are ready to be enjoyed!
Bon Appétit from FeFe’s Kitchen!
