Butter Buns

One of the best things of being home is that I can bake as my heart desires. I can't tell you how happy I was when I turned the oven on after two weeks. I felt like a child when given a new toy.
These butter buns are my family all time favorites. They are easy to make, the dough is so soft and elastic and the buttery crust makes them irresistible. If you don't like a soft buttery crust you can leave them plain by not brushing them with butter and maybe use some egg wash instead.
I don't remember exactly how these buns came to life but over time I changed the recipe according to my mood: 1 egg, 2 eggs, just egg yolks, milk, water, salted/unsalted butter - one thing was the left the same - they disappear in no time. 

I usually make these once a week, mostly Sunday morning to have them still warm for breakfast. No, I'm not waking up at 4 am on Sundays. Since I'm using rapid rise yeast, it only takes about 2 hours from the moment I get everything out of the pantry and having freshly baked buns on the table. 
 
Still not convinced to try them out? Maybe after reading how easy they are to make you decide to give them a try. 
Let's turn the oven on and make some Butter Buns 
In a bowl mix 1/4 cup water or milk with 1 package rapid rise yeast. 

Stir and let the yeast dissolve. It's going to slightly foam. Don't be scared if it doesn't almost double in volume like the active dry yeast (explained the differences in my yeast tutorial in case you missed it)

In your mixer bowl add 4 cups all purpose flour ( I recommend unbleached AP from Arthur King). Pour the yeast mixture over. 

Add 1 egg or 2 egg yolks 

And 4 tbsp melted butter.

In a measuring cup mix 1 cup of lukewarm milk or water with 1-2 tsp salt. If you used salted butter I advise you not to add any more salt.  Start mixing slowly adding the milk/water.

The dough might need a little bit more milk. Slowly add 1 tbsp at a time until the dough is soft and cleans itself from the sides of the bowl.Put the dough into a greased bowl, cover with plastic foil and leave at room temperature until it doubles in volume. (should take about 30-40 minutes) 


Grease a 11x7 deep dish and put aside. Divide the dough into 16 almost equal balls. Shape them into small baguettes and place them into the baking dish. Cover again with plastic foil and leave at room temperature.
  Turn the oven on and let it reach 375F. The oven should be on for about 10 minutes (plus other 5 minutes until it reaches the desired temperature) before you place the buns in. When your oven is nice and hot and your buns are almost doubled in size brush them with some more melted butter and place them into the oven 

Bake for 23-25 minutes until golden. Brush with some more butter as soon as you take them out of the oven. 

Let the buns absorb the butter and enjoy 

As I promises today I'm going to announce the winner to my giveaway (had so much fun, didn't you? )

The winner is Vicky. Congratulations. You're soon to be the owner of your copy of Mediterranean Cooking Cookbook.