No-knead Bread Buns - Parāoa Iti Poke-kore
Light and fluffy no-knead bread buns that are absolutely delicious! Perfect for hamburgers, sliders or a delicious side for any meal.
Servings 12 large buns
Ingredients
The Dough - Te Pokenga
- 2 ¼ C (565 ml) wai aromahana (lukewarm water)
- 2 ½ tablespoon huka hāura (brown sugar)
- 2 ½ teaspoon (8 g) īhi tere (instant yeast) or 16 g (2 tbsp) Surebake/breadmakers yeast.
- 5 C + 2 tablespoon (770 g) puehu parāoa kounga (high grade flour)
- 2 tsp tote (salt, fine) I use Himalayan salt here, if you are using iodised table salt, half this amount.
- 65 g pata kua rewaina (melted butter). If you don't want to use butter, replace it with the same amount of noni (oil).
Instructions
Prepare the Tray:
- Lightly grease a 25 cm by 35 cm tray with a little noni (oil). Try and get a tray close to this size as it helps the buns rise in a more uniform way.
Activate the Yeast:
- Add the wai (water) and huka (sugar) in to a large bowl. Stir it until the huka (sugar) is dissolved.
- Add the īhi horo (instant yeast) and stir it in. Leave the īhi (yeast) to activate for five minutes. The yeast is activated with it has floated to the top.
Add the remaining Ingredients:
- Add the puehu parāoa (flour), tote (salt) and pata (butter).
- Stir it all together with a bread and butter knife for 1-2 minutes until combined. Use your hands to make sure all the puehu parāoa and pata (butter) are combined well. It will be sticky, don't add any more flour.
First Rise:
- Cover the bowl with a bowl cover or tea towel. Leave to rise for 30 minutes.
First Stretch and Fold:
- After 30 minutes, stretch and fold the dough. (Refer to the video for a guide).
- With wet hands, take a handful of dough from the side of the bowl, pull it high in the air and then place it in to the centre of the bowl. Turn the bowl a quarter turn and repeat that process. Every time you place the dough in to the centre it is one count. In total do 30-35 stretch and folds. This should only take a minute or so.
Second Rise:
- Cover the bowl with a bowl cover or tea towel. Leave to rise for 30 minutes.
Second Stretch and Fold:
- After 30 minutes, stretch and fold the dough again. This time do 25 stretch and folds.
Third Rise:
- Cover the bowl with a bowl cover or tea towel. Leave to rise for 15 minutes.
Divide the Dough:
- Tip the risen dough on to lightly floured bench.
- Divide the dough in to 12 equal pieces. Don't be tempted to knead or work the dough again here, we want to handle the dough lightly so the buns stay nice and fluffy.
Shape the Buns:
- Take each piece, fold all the corners in to the centre until you have a tight ball and seal the seams by pinching them with your fingers. (Refer to the video for a guide).
- Flip the dough over and use your hands to tuck it in to a ball shape. Place it on to the oiled tray. Repeat with each piece of dough.
Fourth and Final Rise:
- Cover the buns with a tea towel and rise for 45 minutes.
Preheat the Oven:
- Pre-heat the oven to 175 °C, 15 minutes before the rising time is up.
Bake the Buns:
- Bake for 25 - 27 minutes until baked and golden.
- To test if the buns are done, press the bottom part of one of the buns. If the buns springs back, they are ready. If the dough stays indented when you press it, bake for a couple more minutes.
Glaze the Buns:
- When the buns come straight out of the oven, brush them with a knob of pata (butter) for a glossy finish.
Storing the Buns:
- These are at their best eaten immediately or cut open and toasted the next day.
- I keep my homemade bread buns in a plastic bag for a day or so on the bench. Beyond that I slice them open and store it in the freezer and toast them when needed.