Bistro Buns

1 cup plus 2 tablespoons milk
1 (0.6 oz) cake compressed fresh yeast, or 1 packet (2.25 tsp) active dry yeast
3 cups all-purpose flour
2 tsp kosher or sea salt
3 tbsp olive oil
olive oil, for brushing the bowl and the buns

To make the buns, warm the milk to body temperature adn place in the bowl of a heavy-duty mixer fitted with a dough hook. Add the yeast and stir well to combine. Add the flour, salt, and 3 tablespoons olive oil. Mix on medium speed for 45 seconds. Brush a bowl generously with olive oil, and, using a bowl scraper, transfer the sticky dough to the oiled bowl. Cover the bowl with plastic wrap and set in a warm place until the dough is almost doubled in bulk, about 45 minutes if using fresh yeast, or about 1.5 hours if using dry yeast.

Line a baking sheet with kitchen parchment. Transfer the dough to a lightly floured work surface and sprinkle the dough surface lightly with flour. Divide the dough into 6 equal pieces. Dust your hands with flour and shape each piece of dough into a ball. Place the dough balls on the prepared baking sheet, brush each ball with olive oil, and let rest for 20 minutes.

Preheat the oven to 375 degrees F.

Flatten each dough ball slightly into a bun shape. Bake until golden brown, about 25 minutes. Transfer to a wire rack to cool and brush the buns with a little more olive oil. When cool, slice horizontally in half.

Serving Size: 6 buns

Number of Servings: 6

Recipe submitted by SparkPeople user MANDYMAY13.