To make buns, grease a baking sheet or coat with cooking spray. After 1st, punch dough down so large bubbles are gone. Dough will be soft. Using a dough scraper or sharp knife, divide equally into 8 pieces. Cup your hand loosely over a piece and, with a circulare , working into a smooth ball. Place on a greased baking sheet. With the flat of your hand, press down firmly on ball and flatten, pancake style, until dough is about 4 inches wide and 1/2 inch thick. Repeat with remaining pieces, placing edges of flattened balls at least 2 inches apart.
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Cover buns loosely with buttered wax paper. Do not use a tea towel. Let rise until doubled in size about 30 - 45 minutes. Meanwhile pre-heat oven to 350 degrees. When buns have doubled in size, remove paper. Bake in center of pre-heated oven until tops are golden and a knock on the underside of the buns sound hollow, 15 - 18 minutes. Place bun on a rack to cool. Buns will keep in a well sealed plastic bag at room temp for up to 1 day. Wrap and freeze for up to 3 weeks.
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