Today I want to share with you the recipe for these super soft buns. They are incredibly easy to make, soft, and tasty. They can be filled with whatever we prefer, to prepare delicious hamburgers, savory with cold cuts and cheeses, and scrumptious with sweet spreadable creams. They are excellent, and I’m sure these buns will win you over. Come with me and let’s start baking.
Happy cooking, Giusi.
If you’re interested, by clicking on Instagram recipe video you will find the video with the entire procedure.
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- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
These ingredients are for 6 buns, you can double the quantities.
- 6 oz oz all-purpose flour
- 5.3 oz oz bread flour (Manitoba type)
- 1 tsp tsp dry yeast (or 12 g of fresh yeast)
- 3 tbsp granulated sugar
- 1/2 cup cup water (Warm)
- 1/4 cup cup milk (Warm)
- 1 tsp salt
- 1.8 oz oz vegetable oil
Steps
If you prefer, you can mix using a stand mixer.
In a bowl, pour the milk, water, one tablespoon of sugar, salt, oil and mix well.
In another bowl, pour the flours, yeast, and the remaining two tablespoons of sugar, mix the ingredients together.
Start pouring the dry ingredients into the bowl of liquids and start kneading. When the dough is formed, move to a floured surface and knead the dough vigorously until you create a smooth and homogeneous dough ball.
Once the dough ball is ready, place it inside a bowl, cover with plastic wrap and let it rise in the oven with the light on for at least three hours.
After this time, take the dough ball, place on a lightly floured surface, and quickly work the dough until it regains its shape. If the dough deflates, don’t worry, it’s normal.
Break off small pieces of dough and weigh them, they should be about 90 g each
Take a piece of dough and fold it onto itself starting from the tips to the center from all four sides, shape it into a round and place it on a baking sheet lined with parchment paper.
Cover with plastic wrap and let rise in the oven with the light on for 30 minutes. After the second rise, brush with a previously beaten egg yolk.
Bake at 356°F (180°C) in a preheated static oven for 25 minutes in the center of the oven.
The super soft buns are ready to be devoured. Below I leave you the two versions, the burger version and the version filled with hazelnut cream.
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Storage
The buns can be stored inside food bags.
They can be frozen once baked, just thaw them at room temperature and enjoy.
If you prefer, you can also choose not to brush them with egg yolk, they will just have a different color on the surface (see photo of the bun filled with hazelnut cream).
