Slider Buns

Slider Buns by James

I had no Amylase, so i used 8g of honey instead. I warmed the milk to skin temperature before adding the Yeast, Sugar and Honey. At this point, I also added a spoon of the Flour. I allowed the yeast to activate until the wet mixture was an even consistency. (The mixture was like a really thin crepe batter.) I don't have a standing mixer, so everything was done by hand. to make sure the dough was cool, i grated the butter and froze it. This allowed for even dispersal of the butter and a temperature which made the dough easy to work with. When doing this again, I'm ensuring that I have a Baking Pan much higher than the expected proof/spring of the Bread. one side (at the hotspot of the oven) rose further than expected, resulting in the tops getting stuck on the tinfoil cover.

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