Soft buns with barley coffee

These buns with barley coffee are super soft, delicate and delicious. They have an amazing consistency and have a light aftertaste of barley coffee. They are just perfect both for breakfast and for a afternoon snack.
Amazing buns with barley coffee that has soft and suprising texture.
Ingredients
- 500 g bread flour
- 7 g active dry yeast* (see the notes to halve the yeast)
- 330 ml milk
- 40 g butter
- 0.25 cup barley malt syrup (you can substitute it with dark honey)
- 5 tsp instant barley coffee
- 0.5 tsp salt
- 1 egg + 1 tbsp milk (optional)
- Instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Notes
2 hours waiting time.
* To keep your bread, rolls, pizzas, focaccia and other yeast dough recipes soft and fragrant for longer, you need to cut the amount of active dry yeast in half and extend the rising time
Instructions: Soft buns with barley coffee
In a small saucepan heat the milk with barley malt syrup and butter, stir until the lbutter is completely dissolved. Set aside to make it lukewarm.

In a bowl, sift the flour. Add the dry yeast and instant barley coffee and stir.

Add milk mix to the flour and begin to knead. After a couple of minutes, add the salt. Knead the dough until it becomes smooth and elastic.

Create a ball, wrapped in a lightly greased bowl and let rise in a warm place for about 1 hour or until the dough doubles in volume.

The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.

After this time, deflate the dough. Knead briefly and divide it into many equal parts. Create balls of dough and lay them on baking tray lined with some parchment paper, cover with a cotton cloth and let rise for another hour.

Baking time
Brush the buns with some egg mixed with 1 tablespoon of milk. Bake in preheated conventional oven at 190 °C for 20 – 25 minutes.

Remove from oven and let cool completely on wire rack before serving.

lot of love. B.
p.s. If you love mildly sweet buns you should check my Soft brioche buns with ricotta and mascarpone filling (foto below).
