I love this recipe since it turns out perfectly every time, and the weather is great here in KZN because it’s another sweltering day.
These buns are so good that they stay soft even after several days.
4 cups flour sifted
3 tsp crushed fennel seeds (I blitz them in the coffee grinder)
1 1/2 tsp baking powder
1 packet instant yeast
1 tsp salt
3 tablespoons sugar
1/3 cup melted butte
2 tablespoons oil
1/2cup warm milk
1/3 cup plain yogurt
Enough warm water to form a firm soft dough+-1/2 cup use little at a time
1.) In a mixing bowl, combine all of the dry ingredients. Gently mix them together with your hands, “raising” it through your hands.
2.) In a mixing dish, whisk together the butter, yogurt, egg, oil, and milk. Combine this with the dry ingredients.
3.) Stir in enough water to produce a soft, firm dough.
Knead for 10 to 15 minutes.
4. Wrap in cling wrap and leave in a warm area to proof until doubled in size. Punch down the dough and roll it into a log, then cut it into equal-sized balls and roll it into rolls.
4.) Place one roll in the center of a greased cake tin, then more around it like a flower, and so on until all of the rolls are in the tin. Cover the pan with a dish cloth and set aside for another 20-30 minutes to proof.
5.) Drizzle with sesame seeds after brushing with egg. Bake at 180°F for 20 minutes, or until golden brown and cooked through. After it’s been baked, brush it with melted butter.