Sally Lunn Buns (notquitenigella)

1 c milk
3/4 c butter
4 – 4 1/2 c flour
1/3 c caster or superfine sugar
1 T instant dried yeast
4 eggs
2 t salt
1 egg mixed with 2 T milk for egg wash

In a small saucepan, heat milk and melt butter on low heat until butter melts but do not boil the milk. Cool for about 15 min. Beat eggs in a bowl with a whisk until light and fluffy. Mix flour, sugar and yeast in the bowl of an electric mixer fitted with a dough hook. While mixing on the lowest speed add the butter mix and then the eggs and mix for 6 min until it becomes elastic. In the last minute or so add the salt. It will be a wet and sticky mix but don’t fret, it is meant to be like that! Grease a very large bowl with butter and place the now very sticky dough in the bowl and cover with cling film. Allow to rise for 60 – 90 min in a warm space in a draught free room. It will really rise up high! Punch it down and knead the dough for 2 min.  Can make these using greased 12 cm baking tins as they looked neater that way, or you can make these free form and they will spread out more but won’t quite get the hamburger bun shape. Divide the dough into about 10 – 12 buns and allow to rise for another 30 min. Preheat oven to 380 F. Just before they are ready, brush buns with the egg glaze and bake in oven for 15 – 20 min. Serve warm or toasted with just about anything!

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