Soft buns

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Step 1

Sieve the flour and salt into a bowl. Add the sugar. Rub in the butter. Dissolve the yeast in the tepid milk. Add the beaten egg to the yogurt. Pour the milk, then the yogurt into the flour, knead in the food mixer with the dough hook fitted for 5-6 minutes. Cover and leave to rise until the dough doubles in size – this takes about 1 hour. Knock back, divide the dough into 4 pieces, shape each into a roll and divide each into 6 pieces about 2oz (50g) each.

Step 2

Roll each piece in a ball, then flatten with the heel of your hand. Put 6 buns on a baking tray. Cover and allow to rise for about 1 1/2 hours (they don’t rise too much). Brush them gently with egg wash.

Step 3

Preheat the oven to 230°C / 450°F / Gas Mark 8, open quickly and spray the inside of the oven well with water, close the door then put tray in at once and cook for 10 minutes.

Step 4

Spray with water twice more during baking – around the oven, bottom, sides and over the buns. Reduce the temperature to 200˚C / 400˚F / Gas Mark 6 and continue to cook for a further 8-10 minutes.