Welcome to LeGourmet.tv. Today, we are going to make what's commonly referred to around our household as Granny's Buns. So, my yeast is already bloomed. I have already got that ready. But we are going to start with some warm milk, sugar, salt and butter which we just need to mix together until the butter is all melted in.

Now we called them Granny's Buns because my husband's grandmother used to make buns just like these and they became known as Granny's Buns around his family and then, of course, we started making them for my family and they called them Granny's Buns as well and they're always in demand for every family function. So the butter is melted, we'll add the eggs. And now that that's mixed in, we'll add our yeast.

Next stuff, mix it with the flour. My flour already, so I am just going to pour it in and I am going to use -- using my dough hook. Alright, so it's all mixed, it's still very sticky. We are going to continue to add tablespoon of flour at a time until it turns into a ball of dough. We have pulled away from the sides. Alright so that's what we are looking for. The dough is now pulled away. It's a nice ball and we will let it sit for 10 minutes.

Now in this particular instance, I had intended to add about a half of cup, I actually added more than that. You really do need to learn how to get the feel of what dough should be in order to get the right amount of flour. It's really an unpredictable thing, it can't be exactly three-and-a-half cups. So we are just going to let it sit for 10 minutes and then we'll start kneading.

It has been about 10 minutes. At this point, you have options. You can be like granny, you can take it out, put it on the floured surface and knead it for about 10 minutes until it's kind of smooth and elastic right? Or you can be like me, use your stand mixer, knead it for about 6 minutes.

Excellent! Looks good. Alright, so we'll take it out of the bowl. Then put a little flour down because -- do a little hand kneading, because like how much flour to add, it varies from day to day; how much kneading it needs varies from day to day as well.

And by finishing off and doing a few kneads by hand, I know exactly how it feels. So not too much flour, just a little bit on the surface. You just want to keep it from sticking, you don't want to add more flour to it because it should be just -- yeah, it just feels -- it feels great, it's got a very elastic kind of feel to it, very stretchy, very smooth. You can see it's very smooth, it's very stretchy. I think it's ready.

So our next step is to put it into a bowl, which I have already prepared. Put it into a lightly buttered bowl, covered with a damp tea towel or some plastic wrap. It will sit for 1-2 hours somewhat warm, it should double in size. When it reaches that point, when it's doubled in size, we'll be ready for the next step.

It's been almost two hours and we are set to punch it down which is literally just what it says. Give it a couple of good punches, get the air out and then we are going to turn it onto a floured surface. So just put a bit of flour down. Again not too much. Now we want to cut it into our bun size now. Oh, flour all over me.

So it's pretty simple. First start just by cutting in half. Set half of it aside, cut it in half again, and half again, half again. It's a bunch of tiny little dough balls. You just kind of turn them around. It opens the mouth from the bottom. So it's a nice round little ball. Place them in your butter pan one after the other. So when you've completed this task and your pan is full and your dough is gone, simply set it aside, again covering with a tea towel or some plastic wrap and again it should double in size, so it'd take roughly an hour or so.

Alright so, it's been an hour. They have risen up quite nicely, they will go into the oven at 350 for about 20 minutes. Ah! They look excellent! A lovely golden color. Create a stack of buns. Now one of the options you have at this time is to put a light coating of butter with a little bit of sugar in it, melted the butter, add a just wee bit of sugar. You just kind of lightly -- try not to put too much of it on because you end up with pools of it in between. This just gives us a nice little finish when it shows up at the table.

Alright, so now we'd just let it sit for 5 minutes and then we'll turn them out to let them cool and then we'll be ready. You can wait and have them cool right down to room temperature, enjoy them then or you can eat them, well they are nice and warm right now. Thanks for stopping by.