Ingredients
Method
- Pour the water into a medium saucepan and add half the sugar. Heat over medium heat just until the sugar dissolves, but do not let it get too hot. Wait 5 minutes for the water to cool to lukewarm, then add the yeast and stir with a spoon. Let it sit for 10 minutes to allow the yeast to activate.
- Separately, on a clean countertop, combine the flour with the remaining sugar and salt. Make a well in the center to add the yeast mixture, then incorporate it with your hands, working from the center toward the edges to form a dough. Knead by punching and folding the dough over itself for 10 minutes until it takes shape.
- Stretch the dough slightly with your hands and add half of the melted butter to the center. Fold the edges of the dough inward so the butter remains in the center.
- Knead again for 5 minutes. Then add the rest of the butter and knead for another 10 minutes. While kneading, the dough will feel a little sticky, but it’s important not to add more flour. Continue kneading by slapping it against the counter and folding it over itself, using a pastry scraper to help the dough release (the entire kneading process can also be done in a stand mixer with the dough hook).
- Once ready, shape the dough into a ball and place it in a clean bowl with a little oil to prevent sticking. Cover the bowl with plastic wrap and let the dough rest for 1½ hours until it doubles in size.
- Grease two large rectangular baking pans with a little butter or line them with parchment paper. Once the dough has doubled in size, place it on a clean, floured surface and divide it into approximately 20 equal portions.
- Take a portion of dough and shape it into a ball by tucking your fingertips underneath it. Next, hold the dough ball with all the fingers of one hand and roll it between your palms using firm, circular motions. Place the shaped ball in the pan and cover with plastic wrap to prevent it from drying out. Repeat the same process with the remaining pieces of dough and place the dough balls in the pan close together so they will touch slightly when baked.
- Cover the pan with plastic wrap and let the buns rest again for 1½ hours until they double in size. Preheat the oven to 180°C. Once the buns have doubled in size, bake for 20 minutes until they are lightly golden.
- While they are baking, make the glaze. To do this, place the water and sugar in a small saucepan and heat over medium heat for about 4 minutes, until the sugar dissolves and a light syrup forms.
- Once ready, remove the bread from the oven, brush them with the syrup mixture using a pastry brush, and let them cool for at least 10 minutes before serving. They keep well at room temperature in a tightly sealed plastic bag for up to 2 days or in the refrigerator for up to 1 week.