Pillowy Soft Yogurt Buns

Step 1

Place all ingredients from (A) into mixing bowl - mix for 30secs/SpLet rest for at least 15-20 minutes to autolyse. Refer to notes regarding autolyse.

Step 2

Mix yeast with room temp water, and add into dough mixture then knead for 1 min.

Step 3

Add salt - knead 30secs 🌾.

Step 4

Add butter and let knead for 4mins. 🌾.

Step 5

Place all ingredients from (A) into mixing bowl and mix together until well combined. If using a bread machine, select the "dough" mode, let knead for 3-5 minutes, then stop the machine. Let rest for at least 15-20mins to autolyse. Refer to notes regarding autolyse.

Step 6

Mix yeast with room temp water, and add into dough mixture and knead using dough hook attachment for 2-3 minutes. If using bread machine, restart the "dough" mode, let knead for 3 minutes.

Step 7

Add salt, knead for a further 2 minutes. If you're using bread machine, the dough mode would rest for approximately 5 minutes at this stage.

Step 8

Add butter and knead on stand mixer for 12-15 minutes until achieve window pane. For bread machine users, after the first rest, add butter and let kneading cycle is complete.

Step 9

Transfer dough to a pastry mat, shape into ball and let proof in a warm place covered loosely with clingwrap/damp towel until doubled in size (approx 45-60 mins).

Step 10

Punch down dough to deflate. Divide dough into 8 equal portions (approx 48g each) and roll into round balls. View video tutorial here for how to shape into round balls.

Step 11

Grease an 8” round cake tin, and place the dough balls around the pan in a circular pattern.

Step 12

Let proof for approximately 40mins. I usually heat up a cup of water in the microwave for 45 seconds then proceed to leave my dough inside the microwave to rise. During last 15 minutes, preheat oven to 180°C.

Step 13

Lightly sift some flour over the dough and bake at 180°C for 15mins until golden brown.

Step 14

Remove from tin and allow to cool completely on a cooling rack before serving.