Step #1
In a mixer with the hook attachment add the dough ingredients and mix on a slow to medium speed for 8 minutes. Cover tightly with cling film and leave to rest for an hour at room temperature until the dough doubles in size.
Step #2
Prepare an oven proof tray with baking paper.
Step #3
Tip the dough onto a lightly floured surface and split the dough into roughly 10 pieces (around 80g each). Roll the pieces into doughballs and place on the tray for a second proof. Cover and leave to rise for another 30-45 mins until risen and slightly wobbly when you lightly shake the tray. Pre-heat the oven to 190oC-200oC.
Step #4
After the second rise, egg wash twice all the buns for a deeper colour and sprinkle on top any seeds of choice – we mixed sesame and nigella seeds!
Step #5
Bake for 15-18 minutes until golden brown and shiny on top.
Step #6
Let them cool on a wire rack before slicing.
