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I am revealing the secret to making quick, incredibly fluffy soup rolls/ mini buns/ slider buns that are soft and have no egg in my recipe. I am replacing the egg with milk to make these mini buns with no egg. This small batch recipe makes 11 buns of 30 grams each.
Table of contents:
- Equipment required
- Ingredients required
- Procedure
- Step-by-step picture
- Video Tutorial
- FAQ
- Recommended recipes
- Recipe Card
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What equipment do I need?
Cake tin
Cake tin for baking.
Pastry brush
Pastry brush for milk wash. You want to avoid using a wooden brush oven here. Why? Because your bread is all proofed and happy, and you don’t want to use a rough pastry brush and punch a hole in there! This brush will be gentle on the dough and get the job done.
Dough scraper
Dough scraper for portioning dough. This is essential while making bread. The one I use is from my college days, so you can see it is a one-time investment. I am linking this one over here because it is stainless steel, so the chances of it getting bent are very low. Use it to clean your hands and table while making the dough, cut out portions of dough, lift the dough, and even shape high-hydration dough.
A set of teaspoons and tablespoons
This stainless steel measuring spoon set is perfect. I use the one that my pastry college provided to me. I did use the plastic ones, but let me tell you, yes, they may look boring, but stainless steel is best for long-term and safe use.
Big Bowl
I use this one because, when I shoot videos, it reflects the light, and you also get to see all the ingredients. It can also be used in the microwave.
Baking Tray
My sister uses this baking tray, and she loves it. I use a round baking tray, and I could not find the link to that exact baking tray, probably because I bought it years back. You can check this one out. Out of all the baking trays, I felt this one is the best out there.
Weighing Scale
Not everything good is costly, and this weighing scale is perfect for weighing for all your recipes. I have been using this one for 6 years, and then it broke because I dropped it by mistake. You would think I bought one after that, but no. I decided to use a tape and kept using it for 6 more months until it finally gave up, and I had to buy another one.
What ingredients do I need to make mini buns?
All-purpose Flour
Bread flours are available, but they are costly. You can get beautiful bread using all-purpose flour, too.
Yeast
I am using active dry yeast in this recipe. If you have instant yeast, use 2 grams for this recipe. Instant yeast does not require any activation. This ingredient is important in giving bread its classic flavor and rise.
Salt
Imagine if your bread kept rising and finally burst. Fun? Not much when you want to have bread. Salt is what controls the fermentation of yeast; it also makes the gluten stronger.
Sugar
You can use grain sugar or castor sugar. The sugar is food for the yeast, which helps in adding flavor and the color of the bread.
Milk
Milk is used to make the bread a little richer in taste and contributes to the color, too.
Water
Water helps dissolve all the ingredients and helps in making a dough by creating the gluten.
Step-by-step pictures on how to make these quick dinner rolls?
How to make mini buns without eggs?
Autolyse
Begin by sieving the flour in a bowl. Add the water, mix, cover, and keep aside for 20- 30 minutes. This is called autolyse. It breaks down the starch and protein in flour, which helps in creating gluten. It also makes it easier for us to knead.
Gluten is what gives your bread that chewy texture. Usually, in bakeries, we use an additive called gluten, but since you will bake this at home, I decided to make the dough without any additives.
Activating the yeast
If you are using instant yeast, skip this step. If you are using active dry yeast like me, then in another cup or bowl, mix the yeast, milk, and sugar. Stir to mix well and dissolve the sugar. Cover and let the yeast activate for 5 to 10 minutes.
Here, the yeast is feeding on the sugar to create carbon dioxide and alcohol. You can see the carbon dioxide in the form of bubbles in the mix, and you can smell the alcohol.
Making the dough
Once the yeast mix is bubbly and frothy, add it to the flour mix. If it is not bubbly, please check the expiry date.
Add the oil to it, too.
Start kneading the dough. This recipe is for a small batch of dough and can be easily kneaded by hand. Knead it for 15 minutes.
Add the salt and knead it to form a small, smooth, round ball or “boule.” You will add salt in the end so that it does not create any problem with gluten formation.
Bulk fermentation
Brush some oil in a bowl and place the dough inside. This is to prevent the dough from sticking to the bowl.
Cover the dough with either a damp cloth or a cling film and let it proof in a warm area.
If it is too cold where you are staying, pre-heat your oven for about 5 minutes at 200 degrees Celsius/392 degrees Fahrenheit, and then place the dough bowl inside. Place a cup of water to create some humidity inside, too.
Let it rise for 1.5 hours or till it doubles up in volume.
Shaping
Punch to degas the dough, I know, satisfying! We degas to release the excess amount of gas that has been created in the dough.
If you have a weighing scale [read you should], measure out 3o grams of portions of the dough. In case you don’t have a weighing scale, simply eyeball.
Now roll the dough into cute little roundals and place them on a greased baking tray. Grease using butter or oil.
I used a 22 cm round baking tray for baking, and you can use baking trays of any shape. Just make sure it has enough space for the buns to double up in size.
Preheat the oven to 220 degrees Celsius/428 degrees Fahrenheit.
Proofing
Cover the dough with either a damp cloth or a cling film and let it proof in a warm area.
Let it rise for an hour or till it doubles up in volume. Check for proofing by poking the bun lightly, and it should create a dent that would spring back slowly till halfway.
Baking
Prepare a milk wash by mixing 50 ml of milk with a pinch of salt and sugar.
Gently apply milk wash using a pastry brush. This step makes the buns more golden in color.
Bake your bread at 220 degrees Celsius/428 degrees Fahrenheit for 14 minutes. Every oven is different, so check it after 10 minutes. In the oven, the proteins and sugars that are in the dough, with the combination of heat from the oven, brown. This is called the “Maillard reaction” and is what makes the buns so visually appealing.
Brush it with some oil or butter immediately after taking it out of the oven. This keeps the buns soft.
Mini buns are ready! You can use it with soups, make pav bhaji like I did [YUM!], serve with the main course, or make mini burgers- in short, go crazy.
Bake these mini buns with me.
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Other bread recipes for you to try:
[ CLICK ON THE IMAGE FOR THE RECIPE]
Frequently Asked Questions:
Can I freeze dinner rolls?
Yes, you can freeze it in air-tight containers. Preferably freeze it the moment it cools down after baking.
How do I reheat it?
You can reheat it in the oven for 5 minutes at 200 degrees Celsius/392 degrees Fahrenheit or microwave it.
How do I store it?
Store it in air-tight containers.
How long will it last?
If stored well, it will last for a week.
Can I make dinner rolls ahead?
Yes, make it and store it in the freezer.
Are these vegan?
No, these are not vegan. I used cow milk to make these buns; you can go ahead with any plant-based milk, but I am not sure how the taste will be as I have not tried it. If you make it, do share in the comments.
Are these sweet?
No, they are not.
Is it dairy-free?
No, it uses milk.
Why is my bread dense?
There could be several reasons:
-Not enough kneading
-Not enough water
-Under-proofing
-Over kneading the dough.
Why did the buns sink?
If you overproof the buns, it will sink in the oven.
Why are the buns not proofing?
This usually happens if the weather is too cold or the yeast is not active.
Recipe:
How to make mini buns without egg
I am revealing the secret to making quick, incredibly fluffy soup rolls or mini buns or slider buns that are soft and have no egg in my recipe.
Ingredients
- All-purpose flour: 200 grams
- Water: 100 ml
- Active dry Yeast: 3 grams (Note: Use 2 grams of instant yeast for this recipe if you are using that)
- Sugar: 12 grams
- Milk: 25 ml
- Refined oil: 12 ml
- Salt: 4 grams
Directions
- Step 1 Begin by sieving the flour in a bowl. Add the water, mix, cover, and keep aside for 20- 30 minutes.
- Step 2 If you are using instant yeast, skip this step.
- Step 3 If you are using active dry yeast like me, mix the yeast, milk, and sugar in another cup or bowl. Stir to mix well and dissolve the sugar. Cover and let the yeast activate for 5 to 10 minutes.
- Step 4 Once the yeast mix is bubbly and frothy, add it to the flour mix.
- Step 5 Add the oil to it too. Start kneading the dough.
- Step 6 This recipe is a small batch of dough and can be easily kneaded by hand. Knead it for 15 minutes. Add the salt and knead it to form a small smooth round ball or “boule”.
- Step 7 Brush some oil in a bowl and place the dough inside.
- Step 8 Cover the dough with a damp cloth or a cling film and let it be in a warm area.
- Step 9 If it is too cold where you are staying, preheat your oven for about 5 minutes at 200 degrees Celsius/392 degrees Fahrenheit, and then place the dough bowl inside. Place a cup of water to create some humidity inside too.
- Step 10 Let it rise for 1.5 hours or till it doubles up in volume.
- Step 11 Punch to degas the dough, I know, satisfying!
- Step 12 If you have a weighing scale [read you should], measure out 3o grams of portions of the dough. In case you don’t have a weighing scale, simply eyeball.
- Step 13 Now roll up the dough into cute little roundels and place them on a greased baking tray. Grease using butter or oil.
- Step 14 I used a 22 cm round baking tray for baking, you can use baking trays of any shape. Make sure it has enough space for the buns to double up.
- Step 15 Preheat the oven to 220 degrees Celsius/428 degrees Fahrenheit.
- Step 16 Cover the dough with a damp cloth or a cling film and let it rise in a warm area.
- Step 17 Let it rise for an hour or till it doubles up in volume. Check for proofing by poking the bun lightly, it should create a dent that would spring back slowly till halfway.
- Step 18 Prepare a milk wash by mixing 50 ml of milk with a pinch of salt and sugar. Gently apply milk wash using a pastry brush.
- Step 19 Bake your bread at 220 degrees Celsius/428 degrees Fahrenheit for 14 minutes. Every oven is different so check it at 10 minutes. Once the top is golden brown, it’s done.
- Step 20 Brush it with some oil or butter immediately after taking it out of the oven. This keeps the buns soft.
- Step 21 Mini buns are ready!
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I hope you found my post “The fluffiest Mini Hotdog Buns” helpful. If you have any queries, feel free to post them in the comments below.
Thank You.
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