Plain or Chocolatey

These easy-to-make milk buns can be made without a mixer. They were a hit with my daughter and husband, who enjoyed these soft and fluffy rolls.💛

I wrote the recipe while watching the « Idéal Tuto » video on YouTube.

 

 

Step 1: Ingredient Tips

Take the egg and butter out of the refrigerator about 1 hour before starting the recipe.

Step 2: The Dough (Resting Time: 1 hour 30 minutes to 2 hours)

1. Put the packet of active dry yeast in a glass with the warmed milk and a teaspoon of sugar.
   Stir, cover, and let it rest for 10 minutes.
2. In a mixing bowl, combine the flour, salt, and sugar.
3. Add the egg and the yeast mixture to the flour and knead until you have a dough. Incorporate the butter while continuing to knead the dough. Add a little more flour if the dough is too sticky.
4. Cover the mixing bowl with a clean, slightly damp cloth and let the dough rest for 1 hour 30 minutes to 2 hours in a draft-free place.

Step 3: The Rolls (Resting Time: 30 minutes)

1. Knock back* the dough and divide it into 8 or 9 portions, shaping them into small balls.
2. Using a rolling pin, flatten each ball of dough to obtain a small round shape. Roll it up to form a sort of cigar shape (feel free to watch the video for reference).
3. For chocolatey buns, place a chocolate bar on the flattened dough and roll it up as before.
4. Place the buns on a baking sheet lined with parchment paper.
5. Cover them again with the cloth and let them prove for 30 minutes.

Step 4: Baking

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Brush the buns with the egg yolk diluted in a little milk.
3. Using scissors, make small incisions on the top of the buns.
4. Bake for 15 minutes at 180 degrees Fahrenheit, using conventional heat (without convection), on the third rack level for 15 minutes. Keep an eye on the baking time, as it may vary depending on your oven.

 

Bon appétit !💛

Gisou’s Tips and Tricks

• *After resting, the dough will have risen. The yeast creates small bubbles of carbon dioxide. You need to ” Knock back ” the dough to release the excess gas. Simply place the dough on a work surface and knead it by hand for a few moments.
• To ensure the buns are of equal weight, weigh the dough ball and divide it by the number of buns you want to make.
  For a 490 g dough, I divided it into 8 portions to make 8 buns weighing around 60 g each. I roughly divided the dough into 8 pieces and individually weighed them, adding or removing a small amount of dough as needed to get close to the desired weight.
• These buns are very soft when eaten on the day they are baked.
• I recommend freezing some buns once they have cooled down to preserve their softness for later enjoyment after thawing.