These are brioche-like buns, but much easier to make. You can also turn it into a large flatbread, but I often make pointed balls with it.
Dissolve the yeast in the warm water and leave to stand for 10 minutes. Add the flour and salt to a large bowl and fold in the butter. Make a ‘well’ in the flour and pour in the yeast and water. Add the eggs and knead the mixture into a pliable ball. Place in a greased bowl, cover with plastic wrap and allow to rise for one hour. Knead again and divide the dough into 8 equal portions. Roll into balls and press the dough on either side between thumb and index finger to create ‘eye-shaped’ buns. Using a sharp knife, score the top of the dough. Lay on greased baking tray and leave to stand for approx. 30 minutes. In the meantime
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