Makes: 16
Prep time:
Cook time:
Total time:
  • 184 gr milk
  • 416 gr beer
  • 20 gr dried yeast
  • 30 gr soft butter
  • 15 gr white sugar
  • 1000 gr white bread flour
  • 20 gr salt
  • 1 egg yolk
  1. Warm the milk and beer until lukewarm. Pour the milk and beer in a bowl, add the yeast, butter and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add the white flour and the salt. Knead the dough until elastic and smooth.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 90 min.
  4. Divide the dough in 16 portions, each weighing about 100 gr. Shape them in to a bun and place them on a tray lined with baking paper.
  5. Let the buns prove, in a draft free spot and covered with cling film, until doubled again in size, about an hour.
  6. Preheat the oven to 180˚C.
  7. Brush the buns with the egg yolk and bake the bread for 25 min or until golden and done.
Stuff to know
The milk and beer are at the right temperature when they are not hot nor cold to the touch.
To test to see if the buns are done, tap the bottom. A hollow sound should occur.
Preferably, use special bread flours when making bread.
Top the bread with seeds of your liking like sesame seeds, oats or poppy seeds after the egg wash.