These bread buns are so easy to bake and they are delicious. You don’t understand why you ever bought buns after eaten those fresh. 🙂 I baked them this week and served them with a dinner soup we had. Delicious! And they only need to ferment once.
Ingredients (20 bread buns)
- 1 pack dry yeast (8-10g)
- 7 cups (770g) strong white bread flour or all purpose flour
- 1 1/2 tbs sesame seeds
- 1 tbs salt
- 2 1/2 cups cold water
Mix the dry yeast with the flour in a large bowl. I always let the yeast rest with the flour for a couple of minutes. Add the sesame seeds and salt into the bowl. Add the water and mix together with a ladle or spatula until the all ingredients are combined thoroughly. Cover the bowl with cling film and leave the dough to rise for 3 hours (min. 1 hour but I would recommend to leave it for 3 hours for best result).
Heat the oven to 500ºF and cover an oven tray with baking paper. Scoop the dough out onto a well-floured bread board. Use a dough scraper to carefully turn the dough and completely cover un flour but avoid disturbing its delicate airy texture. Divide the dough into 2 pieces.
Stretch one half to 20 inches in length and divide into 10 pieces, cutting on the diagonal. Twist the pieces and place on the oven tray.
Do the same thing with the second dough piece. When you have all pieces on the tray, put the tray in the oven and bake for 9-11 minutes, until the bread buns are nice and golden brown. Allow to cool on the oven tray without covering with a baking cloth.
If any bread buns are left after you have served them, make sure to freeze within in the next 24 hours. Then they will still be fresh when you defrost them next time.