Poppy Seed Buns – Page 2

In a small bowl, combine the warm water, warm milk, and sugar. Sprinkle the yeast over the top, stir gently, and let it sit for 5-10 minutes until the yeast is frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, the softened butter, and the egg.
Mix the ingredients together until a dough forms. You can use a wooden spoon to start, and then your hands to knead the dough.
Turn the dough onto a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed, but be careful not to add too much.
Once kneaded, shape the dough into a ball and place it in a lightly oiled bowl, turning it once to coat it in the oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.

After the dough has risen, punch it down to release the air, then turn it out onto a floured surface.
Divide the dough into 8-10 equal portions (depending on how large you want the buns). Roll each portion into a smooth ball.
Place the shaped dough balls onto a parchment-lined or greased baking sheet, leaving about 1-2 inches between each one. If you prefer a more traditional bun shape, you can shape them into slightly flattened discs.
Cover the dough balls loosely with a kitchen towel and let them rise for another 30-45 minutes, or until puffed up.

Preheat your oven to 375°F (190°C).
In a small bowl, mix the milk and water together. Brush the tops of each bun with this mixture to give them a nice glossy finish.
Sprinkle the tops of each bun generously with poppy seeds.

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