Ingredients
For the roux
100 gr whole milk
20 gr white flour
For the dough
300 gr of white flour
100 gr of whole milk
50 gr of sugar
50 gr of melted butter
7 gr dry yeast
5 gr salt
1 pasture raised egg
The roux
For the egg wash
Egg yolk
1 sipe of water
Directions
Step 1
For the roux, on a medium pan on low heat, add milk and flour and mix until it gets thick. Remove from the heat and let it cool down.
100 gr whole milk
20 gr white flour
Step 2
For the dough, in a stand mixer's bowl, add the milk, yeast, sugar, egg, flour, roux, melted butter and salt. Knead on lowest speed for 12-14 minutes, until the dough is elastic and smooth.
100 gr of whole milk
7 gr dry yeast
50 gr of sugar
1 pasture raised egg
300 gr of white flour
The roux
50 gr of melted butter
5 gr salt
Step 3
Round the dough into a tight ball and let it rest in a bowl covered with plastic wrap until the dough has doubled in size.
Step 4
Divide the dough into 80-85 gr pieces and shape each piece into a tight ball shape.
Step 5
Place the balls on a baking tray (lined with a parchment paper) 2 inches apart one from another. Proof the balls for 30 min. In the meantime, preheat the oven to 350°F or 180°C.
Step 6
Brush the buns with the egg wash. Bake them for about 25 minutes.
Egg yolk
1 sipe of water
Step 7
YASSS!
