-
To make the roux: Mix flour and water in a small pot and cook over low heat until paste reaches 65C. It will look like a thick paste, it will take about a minute. Remove from heat and allow to cool to luke warm temperature before using.
-
Mix the luke warm water and sugar and add the yeast. Allow the yeast to foam
-
Sift bread flour, all purpose flour and salt. Make a well and add one beaten egg, milk and the lukewarm roux. Mix lightly and gradually add the yeasty water to form a soft sticky dough. Knead the dough until its elastic.
-
Knead in butter until incorporated. Form the dough into a round and leave to prove in a greased bowl until its twice the size.
-
Punch down the dough, knead and form into small rounds and place into a greased tin and let them rise to double the size.
-
Beat an egg and brush the buns with the egg wash.
-
Bake in a preheated oven of 375F for 15 to 20 mins.