This week trying my hand making Mini Sugar Buns that I have eaten during my school days. This is a typical bread recipe that requires kneading, shaping and proofing the dough.
I usually make my bread by hand and in small quantity, just enough to feed a small family. Double or triple the recipe to feed a crowd.
Used instant yeast that can be added straight to the flour. If using active dry yeast, activate it by adding sugar and warm water, let the mixture sits until it becomes frothy.
You need to melt the butter then add in the milk. Make sure this mixture should be warm to touch before adding to dry ingredients.
Divide the dough into 9 equal balls but easily turns it into one big loaf if your like. You'll be glad to put in your time making these delicious rolls. There's something about freshly baked Mini Sugar Buns that are perfect for any time.
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