Nalini'sKitchen: Vanilla Sweet Bun/Sweet Vanilla Bun

Today's recipe is a sweet vanilla bun which I tried from Gayathri's space.These buns were crispy outside and soft inside with a mild sweet taste and vanilla flavor.These buns are a perfect tea time snack and it tastes delicious when its served warm.
When I made the dough for this bun and kept it for proofing,the dough was not raised properly even after 11/2 hours.But after rolling and kept it for the second raise it rose well and ended up in a soft,crispy delicious buns.Lets move on to the recipe................................................

Vanilla Sweet Bun/Sweet Vanilla Bun

Basic Information

Preparation time ~ 30 minutes
Proofing time ~ 1 1/2 hours+11/2 hours

Cooking time ~ 20-25 minutes

Makes ~ 12 buns

Ingredients

Ingredient	Quantity
All purpose flour	13/4 cups+2 tbs for dusting
Instant yeast	1 tsp
Unsalted butter	1/4 cup(melted)
Sugar	3 tbs
Milk	1/2 cup+2 tbs (for brushing)
Salt	1/2 tsp
Vanilla extract	11/2 tsp

For the filling

Ingredient	Quantity
Granulated white sugar	1/4 cup
Unsalted butter	3 -4 tbs

Method

Mix in melted butter,sugar,milk and vanilla extract together.Take all purpose flour,instant yeast,salt and in a bowl.To this add the milk and butter,knead it to a soft dough.Knead the dough on a floured surface for 10 minutes till it becomes smooth and elastic.Shape the dough and keep it in a warm place for 11/2 hours or the volume of the dough doubled.

Knead the dough on a floured surface for 10 minutes till it becomes smooth and elastic.Shape the dough and keep it in a warm place for 11/2 hours or the volume of the dough doubled.

After the raise,punch down the dough and divide it to two equal portions.Now divide each portion to 4 equal portion and roll it to around ball.Now on a floured surface,roll each ball to 5-6 inch diameter.Apply a tsp of butter and sprinkle some sugar.Keep it aside.Continue for the rest of the 3 balls.

Now stack 4 layers and roll it to a log from one end,cut it into 5-6 pieces.Continue the same process for the remaining balls .Roll and cut it.

Arrange the cut rolls on a greased round baking tray as shown.Keep it in a warm place for another 11/2-2 hours.Before 10 minutes of the second proofing time pre-heat the oven at 350 F.Brush the rolls with the milk and bake it for 20-25 minutes or a nice golden crust formed.Cool it in a cooling rack.

Serve it warm with a cup of tea or coffee

Since sugar and butter is stuffed inside the roll the top of the rolls become slightly crispy and browned faster.
If you feel the top is getting golden in 10 minutes,wrap the baking pan with aluminium foil and bake it.
Arrange the cut rolls closer to each other,after the second raise it will expand and cover the whole pan.
I didn't warm the milk as the butter was melted and bit hot so added the the milk to it.