Buns… failed ones that is.. ;(
I was soooo looking forward to delicious and fluffy buns on the Sunday morning I made these, but…. unfortunately something went wrong along the way and I am not sure what, so I need your help! I am certainly not an experienced bread baker having baked bread only three or four times so far and well, all of those went fine, so this is the first time it was a failure… 🙁
Firstly I prepared the dough for these white buns the day before we wanted to eat them so on the saturday afternoon. I had heard that it would be ok to store the dough in the fridge until I needed, so I let it sit in the fridge overnight and took it out of the fridge the next morning. Now my guess is that I made some serious mistakes that same next morning…
You know how it is right; you wake up on a sundaymorning, hobble downstairs while Tom was still sleeping and I wasn’t much more awake either… I took the dough out of the fridge and immediately started with processing it further. My guess is that I should have waited until it wasn’t so cold anymore. Is that correct? Then I shaped the still cold dough into balls which didn’t really go very smoothly (again cold dough!) put them on a baking tray and had them rise for another 45 minutes. Now one of my not so good sides I guess, is that I become impatient quickly and early in the morning, 45 minutes is a hell of a long time!!
So after about 35 minutes I thought it should be enough and I popped them in the oven. Considering the fact that it was early in the morning and therefore the house had not warmed up a lot (still winter here!) I am guessing the buns didn’t get enough time to rise and not enough warmth either. I did cover them with plastic and a towel, but still…. And then… my lousy oven took a lot longer then the 15 minutes that it was supposed to take for them to come out all nice and brown. I mean; I have a thermometer inside the oven to make sure the heat is correct but still I always need mostly twice the amount of time for anything to be finished. It’s an old oven and it need of replacement, but since we are saving for a new kitchen… it’s gonna be a while before we will have one! In the meantime I will have to do with this one. So anyone, you can see they are still slightly pale and they must have been in the oven for about 30 minutes. I took them out thinking it should be enough but they were far too firm.
*sigh* So what did I do wrong other then the things I have already figured out myself? What is the ultimate secret to getting delicious and airy and fluffy buns?? I list the recipe that I used below… but I don’t think the issue lies with the recipe, but rather with me! I’ve added a few notes of what I did different compaired to the recipe
- 650 gr flour the recipe called for whitebread flour and I used all purpose... was that wrong too??
- 1 tbsp of salt
- 1,5 tbsp of sugar
- 50 gr butter in cubes
- 7 gr active dry yeast I used instant
- 400 ml lukewarm milk
- sesame seeds
In a large bowl mix flour, yeast, salt and sugar. Rub the butter in with your fingertips until you have fine crumbs. Slowly add the milk to the mixture until you have a soft but dry dough. Add more flour if it is too sticky.
On a floured surface knead the dough for about 10 minutes (I used the Kitchenaid for the first part and ended kneading with my hands). Keep kneading until the dough is very soft and silky and smooth. Put the dough back in the bowl, cover with plastic wrap and let it rise on a warm place until doubled in size. I didn't let it rise outside of the fridge but popped it in the fridge straight away.
Beat down the risen dough on a floured surface and divide into 18 equal portions. Form little balls with your hands of about 10 cm diameter and put them on a baking sheet. Carefully flatten them a little.
Let them rise for another 45 minutes in a closed plastic bag until they double in size (I don't really think mine were doubled in size at all!!) Preheat the oven to 230C.
Once risen brush them with the salted milk and add sesameseeds if using. Bake for 5 minutes in a hot oven, bring the temperature down to 200C and continue baking for another 5 to 10 minutes until golden brown and firlm. Leave them to cool on a rack covered with a dry teatowel so the crust will remain soft. Eat within 24 hours.