Today is Wednesday and every Wednesday is half-day till 11.30am for His Majesty (my 5 year old son). I woke up, had my breakfast and started thinking what to cook for lunch for both of us, then I remember seeing a 40 minute bun recipe (some say 30 minutes but that is a bit far-fetched) which went viral in a closed facebook group. It seems a lot of people are making buns following that recipe so I decided to check it out.
I didn't really time how long I took to make this bread, but if you calculate the total time taken, it should take you 15 min (activating the yeast) + 5 min (kneading by machine or by hand) + 10 min (proofing the dough) + 10 to 12 min (baking), a total of 40 min. Well, this is not inclusive of the time taken to divide and shape the dough. In fact, I spent the most time dividing the dough, weighing each piece and shaping them round. I must admit I am a control freak because I need to weigh everything so that each piece weighs the same. ;p
So I woke up, had my breakfast, made the dough, put it in the oven, the buns came out of the oven and my 3-month-old cutie pie was still fast asleep. It wasn't even 10am yet. Was I super-efficient or just plain lucky to have such a wonderful baby? :p
Recipe adapted from Domestic Goddess Wannabe
Ingredients (makes 12 buns)
1 cup + 2 tbsp warm water (280ml)
1/3 cup oil (83ml)
2 tbsp active dry yeast or instant yeast (16g)
1/4 cup sugar (56g)
1.5 tsp salt (9g)
3.5 cup (476g) of bread flour (you can use all-purpose flour too but bread flour is preferred)
1. Preheat oven to 220C or 428F.
2. Combine water, oil, yeast and sugar in a bread machine bowl (big mixing bowl if you are kneading by hand), mix well and allow it to rest for 15 min. (Do not add salt at this time, otherwise it will kill the yeast.)
3. After 15 min, the batter would become foamy. Add in salt, egg and bread flour. Knead with dough hook until it forms a smooth dough which comes away from the sides of the bowl. The dough will still be a little bit sticky. This will take around 3 to 5 min if you knead using bread machine. If you are kneading by hand, just knead for 5 min will do. If it is too wet, add a little flour and knead a few times more. (Do not over-knead as this is a quick bread.)
4. Divide dough into 12 equal portions, shape each into a ball and place in a greased 9 x 13 inch pan, cover with greased clingwrap or damp kitchen towel and allow to proof for about 10 min in a warm draught-free place. (I did not use a 9 x 13 inch pan but I used the oven tray instead. My dough weighed 888g, divide by 12 makes about 70 to 75g per piece. Note that you should not proof for >10 min as this is a quick bread, it will become hard if you over-proof.)
5. After proofing, brush each bun with egg wash (1 egg beaten with few drops of water) and bake for 10 to 12 min on the middle shelf until golden brown. (I baked mine for 10 min only.)
This 40-min bun or bread roll was really quick and easy, and the taste was pretty good too, they were fragrant and soft, although I think they were not as soft and fluffy as sweet bread dough or hokkaido milk bread, but still given the short time, the result was already quite good. This kind of soft bun is what we called a "sandwich" in Belgium. We finished 10 buns for lunch and there are still 2 left for tomorrow. I will let you know how it tastes like tomorrow, if I managed to get up in time before the rest. :p
I am submitting this post to YeastSpotting.