I am trying to bake buns which are not only soft but which can remain soft till the 3rd or 4th day. I have been experimenting in my kitchen. Using my basic recipe for buns I modified the ingredients (adding and reducing) in the recipe. I did this recipe three times to get my end result; the Cheesy Whole Wheat-Wholemeal Buns were very soft up till the fourth day.
Ingredients:
- 210 g whole wheat flour
- 60 g wholemeal flour
- 70 g bread flour
- 6 g yeast
- 3 g sea salt
- 20 g brown sugar
- 22 g olive oil
- 55 g egg
- 200 ml whole milk
- 10 cubes of Mozzarella cheese,15 mm x 15 mm x 15 mm each
Method:
- Add whole wheat flour, wholemeal flour, bread flour, yeast, salt and brown sugar to the bowl of a stand mixer.
- Start the mixer on low speed to mix the ingredients.
- Add the olive oil to the mixing bowl.
- Crack an egg into a bowl. Whisk it lightly and add it to the mixing bowl.
- Add milk to the mixing bowl slowly. You may not need all the milk depending on your flours.
- Knead the dough till it becomes a round ball.
- Transfer the dough to a greased bowl.
- Let it proof for an hour or till it doubles in size.
- Punch the dough down to let out the gas.
- Divide the dough into the number of buns that you want. Roll them up into balls.
- Flatten each dough ball and put a piece of cheese onto it.
- Bring up the sides of the dough ball to seal it.
- Roll it into a ball again and put it onto a cake liner.
- Repeat till all the dough balls have been completed.
- Let the dough proof till double in size.
- Bake in pre-heated oven at 175 deg C for 20-25 minutes.
- When the buns are baked, remove them immediately from the oven.
- Transfer them to a metal rack for them to cool down immediately.