Warm milk to about 37 degrees and mix in the yeast. Let it stand for approx 10 min until small bubbles form.
2
Melt the butter and let it cool to about room temperature (can also just be left out until soft).
3
Mix all the dry ingredients together.
4
Slowly combine the milk with the dry ingredients and mix for about 10 min (with a wooden spoon or similar - if you have a stand mixer repeat the above but use colder/room temperature milk).
5
After 10 min add in slowly add in the butter, approx 25 g at a time. Mix well in between (this gets a bit messy if done by hand, so you can add the milk and butter at the same time to save time).
6
Keep kneading the dough for about 15 minutes. Add more flour if needed (but not too much - just so it does not stick to surfaces/fingers). The dough is ready when it can be stretched without tearing.
7
Let the dough rise in a warm place for about 1-1.5 hours (until doubled) - ie. in front of a radiator.
8
Divide the dough into equal lumps (approx 20) and roll into buns. You can add raisins/chocolate chips at this stage if you want. Place on a baking tray covered in parchment paper and rest for another 30-60 min.
9
Paint the top of the buns with a whisked egg and preheat the oven to 225 degrees.
10
Bake buns for 8-11 mins (until top is dark-ish brown) and let rest for another 5 mins. Enjoy!
