The recipe is in the order that the items are use and I used a stand mixer to mix everything.
3/4 cup of hot water from the tap –
2 tsp. of active yeast –
3 tbsp. of sugar –
2 tbsp. of olive oil
1/2 cup milk
1 tsp. sea salt
2 – 2 1/2 of bread flour, I am using *White Lily flour 🙂 – ( most likely you will need 2 1/2 cups of flour and possibly a little more – it all depends on the climate)
*White Lily bread flour is unbleached wheat flour with malted barley flour .
Using a stand mixer use the dough attachment and combine all the ingredients in the order listed above but only start with 2 cups of flour you will slowly incorporate additional flour until your dough becomes a soft ball, a little stick to the touch. You want to knead this dough in the mixer for about 5 – 10 minutes.
This is what you are looking for as far as shape.
If you don’t have a stand mixer place all the ingredients in a big bowl and mix using your hands.
After it is all kneaded it is time to rest – add a little oil (1 tsp.) to the bowl and toss the dough so it covered with the oil. Place the bowl with a cloth on top in a draft free place (sometimes I place mine in an oven that is off or place it next to the stove in a little corner). This dough will sit for about 1 – 2 hours until it has risen once it has risen you will remove the dough and divide it into 8 sections (these are big buns – but I use them for sandwiches and burgers) or you can divide them into smaller sections. I little to shape my buns into a twist roll, so I shape the sections into a shape of a snake, the twist and tuck the ends. They don’t have to be perfect, mine are not and it’s okay because they are going to sit and rest again and their shape will smooth out.
So you will shape them all and then cover them again and place them on a parchment lined baking sheet in a draft free environment and wait another 1-2 hours, the longer you leave them the puffier they will get and the puffier they are the better the results.
I was in a rush on the ones below and they only sat for an hour.
Bake 350 F for 10 – 15 minutes (these took 15 minutes) and viola ….