How to make
Dissolve the yeast and sugar in half of the slightly warmed milk. Cover with a towel and let it activate for about 5-7 minutes.
Sift the flour into a bowl and make a well in the middle. Pour the activated yeast, remaining milk, oil and salt into it. Knead a smooth and non-sticky dough, put it in the bowl, greasing its surface so that it does not form a crust. Leave it to rise in a warm place for 40 minutes to 1 hour.
Form 4 balls from the risen dough and flatten them into round bread buns. If desired, you can make slits with a sharp knife on their surface. Sprinkle each bread bun with a little flour and put them into two baking bags, two by two, spaced apart.
Put air in the bags so that they puff up and so that the bread buns have room to rise. Tie the ends (I put air in after I tie them, like blowing a balloon through where the bag is tightened, but not all the way). You get air in and then you can tighten even more.
Leave them for another 30-40 minutes in a warm room for the bread buns to double in size.
Place them in a non preheated oven and set it to 370°F (190°C). Bake until golden brown, for about 30 minutes.
Immediately remove the finished bread buns from the bags, so that they do not steam and get moist. Be careful not to burn yourself from the hot steam that will come out.
Cool them on a wire rack and enjoy with your favorite dish. These bread buns are also great for making delicious sandwiches with a stuffing of your choice.
Enjoy your meal!
