Mini Golden Buns
ready in 1 hr 50 min.
Combine the flour, salt and yeast in a large mixing bowl.
Rub the butter into the flour mixture using your fingertips until it resembles fine breadcrumbs.
Combine the warm milk and water in a jug and pour into the flour mixture, mixing well with a wooden spoon until you have a soft dough.
Turn out onto a lightly floured work surface and knead for 8-10 minutes until you have a smooth, elastic dough.
Place the dough in a large mixing bowl and cover with a damp tea towel. Leave the dough to rise in a warm place until doubled in size; roughly 1 hour.
After doubling in size, remove the dough from the bowl and knock it down using your hands. Divide into 12 and place in the holes of a lightly greased 12 hole muffin tin.
Make cross-shaped incisions in their tops using a sharp paring knife. Cover with a piece of oiled clingfilm and leave them to prove in a warm place for a further hour until doubled in size.
Preheat the oven to 200°C (180°C fan) | 400F | gas 6.
Bake for 14-18 minutes until risen and cooked through; they should sound hollow when tapped on their bottoms.
Remove from the oven and dust with a little extra flour before turning out and cooling on a wire rack.