Honey and Oat Buns

Instructions

1. 1

   Warm the milk to 40°C and mix with the yeast and 1 tablespoon of honey. Let it sit for 5 minutes until foamy to activate the yeast.

   Tip: If the mixture doesn't foam, your yeast may be expired. Start fresh with new yeast.

2. 2

   In a large bowl, combine the flour, rolled oats, and salt. Make a well in the centre and pour in the yeast mixture, melted butter, beaten egg, and vanilla extract.

   Tip: Using room temperature ingredients helps the dough come together more smoothly.

3. 3

   Mix with your hands or a wooden spoon until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.

   Tip: The dough should be slightly sticky but hold its shape. Add a little more flour if too wet.

4. 4

   Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 60 minutes until doubled in size.

   Tip: A warm oven with the light on works well as a rising environment.

5. 5

   Punch down the dough and divide it into 8 equal pieces. Shape each piece into a smooth ball and place them on a baking tray lined with baking paper, spacing them 5 cm apart.

   Tip: Shaping buns gently creates a uniform rise and attractive appearance.

6. 6

   Cover the buns with a cloth and let them rise for another 30 minutes until puffy.

   Tip: They should nearly double in size but still hold their shape when gently pressed.

7. 7

   Preheat the oven to 190°C. Brush the top of each bun lightly with the remaining 30 ml of honey mixed with 15 ml water.

   Tip: This creates a beautiful golden glaze and adds subtle sweetness to the crust.

8. 8

   Bake for 22-25 minutes until the buns are golden brown and sound hollow when tapped on the base.

   Tip: If the tops brown too quickly, tent them loosely with foil for the last 5 minutes.