Simply Perfect Milk Buns

Ingredients

• 1.2 lb (550g) all-purpose flour
• 3 oz (90g) sugar
• 1.7 oz (50g) powdered milk
• 0.5 oz (16g) yeast
• 0.25 oz (7g) salt
• 2 eggs (1 for dough and 1 for brushing)
• 1.7 oz (50g) unsalted butter
• 10 fl oz (300ml) milk

Instructions

1. Place all ingredients in the bowl of a stand mixer fitted with a dough-hook attachment. Mix on medium speed for 15 minutes.
2. Grease a bowl with vegetable oil and transfer dough to it. Brush dough with vegetable oil and cover the bowl with plastic wrap.
3. Let it rest (in a warm place) until it doubles in volume.
4. Dust a working surface with flour and tip the risen dough on it. Shape it into a log and cut it in 16 pieces of the same size (start by cutting in half, then each half in half again untill you have 16 pieces - this is the easiest way).
5. Open each piece of dough with a rolling pin to a size of around 7 inches long and 3 inches wide, then roll it onto itself, like you make it with a crescent roll.
6. Place each rolled bun side by side in a greased baking pan - we used a 15in x 10in (38cm x 25cm) baking pan.
7. Let them rest until doubled in size (40 minutes to 1 hour).
8. Preheat oven to 400F (200C).
9. Beat remaing egg and brush buns with it.
10. Bake for 20 minutes at 400F (200C)
11. Remove from oven and place buns on a cooling rack.