Go Back Email Link
–+ servings
Print Pin
5 from 2 votes

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.
Keyword best hamburger bun recipe, best hamburger bun recipe nz, best homemade hamburger bun recipe, best homemade hamburger bun recipe nz, best no-knead bread, best no-knead bread bun recipe, best no-knead bread bun recipe nz, best no-knead bread nz, best no-knead bread recipe, Best no-knead bread recipe nz, Bread buns, fluffy bread bun recipe, fluffy bread bun recipe nz, fluffy bread buns no-knead recipe, fluffy bread buns recipe, fluffy bread buns recipe nz, fluffy no-knead bread bun recipe, fluffy no-knead bread bun recipe nz, herb bread buns nz, maori, maori baking, maori food, maori kai, maori recipes, no-knead bread bun recipe, no-knead bread bun recipe nz, no-knead bread buns, no-knead bread buns nz, no-knead hamburger bun recipe, no-knead hamburger bun recipe nz, te reo, te reo baking, te reo Māori, te reo maori baking
Prep Time 20 minutes
Cook Time 25 minutes
Total Rising Time 2 hours
Servings 12 large buns

Ingredients

The Dough - Te Pokenga

  • 2 ¼ C (550 ml) wai aromahana (lukewarm water)
  • 2 ½ tbsp huka hāura (brown sugar)
  • 1 sachet (8 g) īhi tere (instant yeast,) or 16 g (2 tbsp) Surebake/breadmakers yeast.
  • 5 C + 2 tbsp (770 g) puehu parāoa kounga (high grade flour)
  • 1 tbsp tote (salt, fine)
  • 65 g pata kua rewaina (melted butter). If you don't want to use butter, replace it with 4 tbsp noni ōriwa (olive oil).

Instructions

The Dough - Te Pokenga

  • Add the wai (water) and huka (sugar) in to a large bowl. Stir it until the huka (sugar) is dissolved. Sprinkle over the īhi tere (instant yeast), stir again and leave until foamy for 5 minutes.
  • 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. 
  • Cover the bowl with a bowl cover or tea towel. Leave to rise for 30 minutes.
  • 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.
  • Cover the bowl again and leave for 30 minutes.
    Then repeat the stretch and fold process. This time do 25 stretch and folds.
  • Cover again and leave the dough for 15 minutes to rise.
  • 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.
  • Tip the risen dough on to lightly floured bench. Divide the dough in to 12 equal pieces. Don't be tempted to knead the dough again here, we want to handle the dough lightly so the buns stay nice and fluffy.
  • Take each piece, fold all the corners in to the centre until you have a tight ball, 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.
  • Cover the buns with a tea towel and rise for 45 minutes.
  • Pre-heat the oven to 175 °C.
    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 when you press it, the dough stays indented, bake for a couple more minutes.
  • When the buns come straight out of the oven, brush them with a knob of pata (butter) for a glossy finish.
    These are at their best eaten immediately or cut open and toasted the next day.