Soft Honey Butter Buns

Instructions

1. 1

   Combine warm milk, honey, melted butter, eggs and vanilla extract in a large mixing bowl, whisking until well blended.

   Tip: Warm milk should be around 40°C to activate the yeast properly without killing it.

2. 2

   In a separate bowl, whisk together flour, instant yeast, salt and cinnamon. Gradually add dry ingredients to wet ingredients, stirring until a shaggy dough forms.

   Tip: Don't overmix at this stage - just combine until no dry flour remains.

3. 3

   Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky.

   Tip: If too sticky, add flour a tablespoon at a time. If too dry, add milk drop by drop.

4. 4

   Place dough in a greased bowl, cover with a damp cloth and let rise in a warm place for 90 minutes until doubled in size.

   Tip: A warm oven (turned off) or sunny windowsill works well for rising.

5. 5

   Punch down dough and divide into 8 equal pieces. Shape each piece into a smooth ball by tucking edges underneath.

   Tip: Roll between your palms in a circular motion for uniform, round buns.

6. 6

   Arrange buns on a lined baking tray with about 5cm between each one. Cover loosely with a damp cloth and let rise for 45 minutes until puffy.

   Tip: Buns should increase in size noticeably but still have space to expand in the oven.

7. 7

   Preheat oven to 190°C. Brush tops of buns with melted butter, then bake for 22-25 minutes until golden brown and a skewer inserted into the centre comes out clean.

   Tip: Don't overbake or they'll become dry. Look for a rich golden colour on top.

8. 8

   Transfer buns to a wire rack. Brush warm buns with a little more melted butter for extra shine and softness if desired.

   Tip: Serve warm or at room temperature with jam, honey or just on their own.