I have been obsessed lately with watching the Great British Baking Show. I absolutely love Mary Berry and Paul Hollywood! They have inspired me to get in the kitchen and try things that I always thought were too hard for me. I think croissants and brioche are scrumptious and now I can make them at home any time I want! I have to say that these rolls were so soft and fluffy and buttery tasting that I just can't get enough of them. They taste so special I want to make them every time I have company!
This is Paul Hollywood's recipe and instructions that I saw on the master class on Netflix if anybody wants to go watch it for the perfect instructions on how to make these.
I did not use the proper tins for baking these buns just a Texas sized muffin tin that I already had in my kitchen.
500 gr. Bread flour or 4 cups
50 gr. Sugar, granulated or 1/4 cup
7 gr. Salt or 1 1/4 teaspoon
10 gr. Fast acting yeast or 31/2 teaspoons
140 ml. Whole milk room temperature
5 Eggs room temperature
250 gr. Butter, unsalted and softened or 2 sticks plus 2 teaspoons
1 egg for an egg wash
Put the flour in the mixing bowl with a dough hook then add the salt and yeast on opposite sides of the bowl and give it a slight mix not lettting the yeast and salt touch each other. Now add the milk, eggs and sugar. Mix with dough hook on low for about 5 minutes. When the dough makes a ball turn up to medium speed and mix for another minute or so.
Add the butter in a big chunk in the middle of the dough and mix on medium speed for 6 minutes.
Move dough into a clean bowl and cover with cling wrap and refrigerate over night.
Roll out dough on floured surface making a cylinder or roll. Cut it into six pieces and out of those pieces pinch off some dough to make the round tops. Using your hands as a cage roll the dough around with floured hands to make a ball. You will have six large balls and six small balls. Place the big ball in a tin and then put the small ball on top by making a slight indentation with your finger in the large ball with it being slightly sticky and then set the small ball on top.
Cover with a bag, I use a clean trash bag, and let rise at room temperature until at least doubled in size. About 45 minutes to an hour.
While they are rising, preheat your oven to 400. Make an egg wash and brush the tops before they go in the oven. Don't let the egg was run down the sides or the buns will stick and they won't come out of the tin properly. Bake at 400 degrees for 15-17 minutes or until golden brown. Serve warm!
