OVERNIGHT BUNS

These take the guesswork out of rising dough. I can’t stress enough how effortless these buns are. If you need  success with bread dough, this surely is the one to try. Like many bakers, I went through the no kneed phase and found no-kneed-breads and buns wanting. I came to the conclusion that when it comes to texture and longevity, nothing will replace  thorough kneading aka the elastic dough. I don’t think much of unrefined rustic breads and while I still have them among my recipes, I can’t remember the last time I made one. The no-kneed-bread will go down in the history of culinary arts as a fad just like meringue mushroom caps decorated cakes, jellied salads, frosted ribbon loaves and the horror of horrors, the coq au vin [I call it slimy chicken]. If you are any way yeast dough challenged, try this, I can’t think of a way to ruin these buns sort of a power outage.

OVERNIGHT BUNS

3-1/2 cups flour

2 tsp instant dry yeast

3 Tbsp dry milk powder

2 Tbsp sugar

1-1/2 tsp salt

1/4 cup butter, soft

1 cup water

1/2 cup lukewarm milk

1+1 Tbsp butter, melted for brushing

• Combine ingredients and make a very soft, pliable dough. If you are kneading by hand, here is a shortcut: throw the dough down on the counter 100 times, this really helps to develop the gluten.
• Place the dough in a greased bowl and let it rise for one to two hours or until almost doubled.
• Line a larger baking pan with parchment paper.
• Punch down and divide dough into 15 equal pieces and round each into a ball.
• Brush the tops with 1 Tbsp of melted butter.
• Cover completely with plastic wrap and a clean kitchen towel and refrigerate overnight.
• Take the rolls out, uncover and let them sit on the counter for 15 minutes.
• Meanwhile preheat the oven to 350F.
• Bake in the preheated oven for 22-24 minutes or until lightly browned.
• Brush with the remaining melted butter if desired.
• Remove to wire racks to cool.