Lactose-free milk buns with a seed mix ideal for buffets, soft and fragrant, very simple and quite quick to make. It will only take a couple of hours of rising to get really delicious bread bites. For this recipe, I used lactose-free ingredients, easy to find, and enriched my buns with mixed seeds often used for salads. Here below I leave some recipes for creating buffet buns at home, while at the end of the steps with photos, I answer the most frequently asked questions.

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 2 Hours 30 Minutes
Preparation time: 20 Minutes
Portions: 30 buns
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients

5.3 oz Manitoba flour
12.3 oz all-purpose flour
0.18 oz dry yeast
1.3 cups lactose-free milk
1.8 oz lactose-free butter
3 oz sugar
0.25 oz fine salt
0.7 oz mixed seeds
1 egg yolk
1 tbsp lactose-free milk

Tools

1 Stand Mixer
1 Measuring Cup
1 Kitchen Towel
2 Baking Sheets
2 Parchment Paper
1 Scale
1 Pizza Cutter

Steps

To make the lactose-free milk buns with seed mix ideal for buffets, first dissolve the yeast for long-rise savory preparations in the milk, warming it slightly and stirring with a fork or spoon.
In the bowl of the stand mixer, pour the flours and add the sugar, melted butter, and yeast dissolved in the milk. Knead until these ingredients are quite well combined.
Add the salt and continue working the dough until it is smooth. Quickly work it in the bowl to form a smooth and even ball, cover it, and let it rise for two hours or until it doubles in size.
After this time, take the dough again, add some flour to the work surface, spread it out, add the seeds, and work it into a smooth and even ball again.
Divide the dough into 1 oz balls and shape them. For each ball, fold its edges towards the center. With the palm of your hand and fingers, make small gentle circles until forming a smooth and even ball.
Repeat this operation until the ingredients are finished, placing the balls spaced on a baking sheet lined with parchment paper and cover them with a kitchen towel, letting them rise for another 30 minutes. Brush with the yolk and milk mixture.
Bake in the middle of the preheated static oven at 356°F (180°C) for 30 minutes. Let them cool slightly before enjoying, filled with creams or cold cuts of any kind.