Name: Whole Wheat Milk Buns recipe by Priyanjali Joardar at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Ingredients: Tangzhong Method:; Water 4 tablespoon; Milk 4 tablespoon; Wheat flour 2 tablespoon; For the Dough; Whole wheat flour 2 and 1/2 cups; Sugar 1/4 cup; Milk powder 1/4 cup; Salt 2 teaspoon; Instant yeast 1 teaspoon; Milk 3/4 cup approximately; Egg 1; Butter 2 tablespoon; Olive oil 2 tablespoon

Ingredients Serving: 8

Tangzhong Method:
Water 4 tablespoon
Milk 4 tablespoon
Wheat flour 2 tablespoon
For the Dough
Whole wheat flour 2 and 1/2 cups
Sugar 1/4 cup
Milk powder 1/4 cup
Salt 2 teaspoon
Instant yeast 1 teaspoon
Milk 3/4 cup approximately
Egg 1
Butter 2 tablespoon
Olive oil 2 tablespoon

Instructions

Tangzhong preparations- Mix water, milk and wheat flour till no lumps remain.
Place it in a sauce pan over medium, stir constantly till it thickens and whisk line leaves the bottom of the pan.
Transfer the Tangzhong to a small bowl and allow it to cool down.
Dough preparation- take the Tangzhong along with all the ingredients mentioned under dough preparation except the butter and oil in a bowl. Combine them well and form a rough dough.
Transfer it to a smooth surface and knead for about 10-12 minutes by the standard stretch and pull method. Knead till the dough bounces back.
Add the butter and oil, knead for another 5 minutes. Keep the dough in an oiled bowl, cling wrap and allow it to proof.
Deflate the dough, knead for a minute. Divide it into 8 equal portions and shape them into a ball.
Place them on a greased baking dish, leaving a little space in between. Keep in a warm place covered with a wet cloth for the second rise.
Brush with milk or egg wash and bake in a preheated oven at 180 degrees C for 25-30 minutes.
Rub butter on the hot buns once out of the oven. Serve after 10 minutes.

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