Buns

Instructions

1. Recipe:
   Starter 40:40:40
   Bread flour 40g
   YL Lavender Honey + water
   570g High protein (13.8%) Flour
   290g milk
   75g raw sugar
   4g salt
   40g butter (room temperature)
   Hand knead for 20mins. Rest & proof until doubled in size. Punch out air.
   Cut into 12 equal portion & shape. Rest for 60 minutes or until dough rises by 60-70%. Bake at 160 °C for 25minutes.