Seeded buns Use an enriched Dough for this. Ingredients - makes 12 buns For the dough
500g/1lb 2oz strong white flour
50g/1¾oz caster sugar
40g/1½oz unsalted butter, softened
2 free-range eggs
2 x 7g/¼oz sachets instant yeast
2 tsp salt
150ml/5fl oz warm milk
140ml/4½fl oz water
Preheat the oven to 220C/425F/Gas 7.
To make the dough, place all the ingredients into a large bowl, holding back a quarter of the water. Stir the mixture with your hands, then slowly add the remaining water to form a dough and knead in the bowl or mixer for four minutes.
Turn the dough onto a lightly floured surface and knead well for 10 minutes or until the dough is smooth and elastic. Return the dough to the bowl, cover with a damp tea towel and leave to rise in a warm place for one hour.
Divide the dough into 12 pieces, each about 70g/2½oz, then roll into balls and shape. Place the buns onto a greased baking tray, leaving space for them to double in size. Glace with egg yolk and sprinkle any seeds you like. Set aside in a warm place for 40 minutes. They should just touch each other when they’ve risen. Bake in the oven for 10 minutes then set them aside to cool.