Home » rolls » Professional Buns (Tue 02.02)

Professional Buns (Tue 02.02)

Buns following a ‘professional’ recipe.


  • 450 g water
  • 2 egg yolks
  • 40 g fresh yeast (recipe goes for 60)
  • 1000 g white bread flour
  • 100 g caster sugar
  • 18 g salt (2 teaspoons)
  • 125 g butter diced

1. Combine the water, egg yolks, the yeast and half of the flour in a bowl and mix to a batter consistency.

Leave to rise for 30 – 45 minutes.

2. Mix remaining flour, sugar and salt together. Add everything to the starter dough and mix (in an electric mixer) to an even dough. Consistency will be soft. Continue mixing will adding the butter. Add the butter piece by piece. When all the butter is incorporated in the dough continue mixing for 5 minutes on low speed. Finish by mixing 3 minutes on high speed.

Turn out on a floured surface and form lightly into a ball. Return to a cleaned and floured bowl.

Leave to rise for 40 minutes.

3. Turn out on floured work surface and divide the dough in 2 equal parts.

Form each into a ball.

Leave to rest for 10 minutes.

4. Form into 24 buns and place on a greased baking tin (2 probably).

Leave to rise for 70 minutes in a fairly warm environment.

5. Bake in a preheated oven at 200 C for about 20 minutes.

Leave to cool on a wire rack.


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