Call me cheap - I prefer frugal but I actually resent paying $4-$5 for 6 bread rolls for a hamburger etc. I know you can get cheaper ones but for my hamburgers I do like them a little on the sweet side - sweet-ish bread rolls can make such a difference when serving chicken burgers in particular so I last week I made some and I'm going to make some again this week to stash.
They are very filling and not too sweet - they are lovely toasted. Give them a try if you feel like baking!
1/2 cup warm water
3/4 cup milk
4 tsp yeast
1/4 cup caster sugar
5 cups plain flour
Combine the water, milk and yeast in a bowl/jug - leave to sit for 5 minutes until it froths
In a mixer with a dough attachment or a large bowl combine sugar and flour, add your yeast/milk mixture and mix well and knead in your machine for about 3-4 minutes or by hand for about 8 minutes. Place in a greased (I just spray with canola) and cover with clingfilm or a damp tea-towel.
Allow to rise until it doubles in size (whoah baby!)
Preheat oven to 190 degrees c
Divide the dough into 8 or 10 equal portions (depending how big you want your buns to be) and slit the tops by slightly crossing them with a sharp knife.
Transfer to well greased baking trays and set aside for a second proving for about 30 minutes. Place them close-ish together so they rise UP. Brush with milk and place in the oven and bake for about 15-18 minutes.
Allow to cool before packaging in airtight container/ziplock bag to store on counter for 2 days or in the freezer for 2 months.
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