• Measure all of the bun ingredients in the order they are listed, into your bread machine.

  1 1/3 cup buttermilk, 1 large egg, 1 1/4 tsp salt, 2 tbsp granulated sugar, 2 tbsp butter, 3 1/4 cups all purpose flour, 1 1/2 tsp bread machine or instant yeast
• Choose the 'Dough Cycle'.

Shaping the dough:

• Grease a baking sheet with oil.
• Once the dough cycle has completed remove the dough then divide it into 10 equal sized portions.
• Now it’s time to shape the dough into 10 buns: Make sure your hands are lightly floured, then shape each portion of dough into a ball. You want the tops of the buns to be taut, so while keeping the dough in a ball shape, you need to tuck the dough at the bottom of each bun, underneath as you roll. You’ll get the hang of it as you roll them!
• Place the buns onto the greased baking sheet, spacing them out evenly. See images above for reference.
• Brush the tops of each dough ball lightly with olive oil.
• Cover with a clean tea towel and let rest and rise in a warm place for 1 hour, or until the dough has doubled in size. Or see my tip above for proofing!

Baking the buns:

• Preheat your oven to 350 degrees F.
• When the buns are done rising, bake for 20 - 25 minutes. When the buns are done they should be golden brown and sound hollow when you tap the tops.
• As soon as you take the buns out of the oven, brush the tops with butter or olive oil.

  1 tbsp olive oil or butter
• Let the buns rest for about 10 minutes then enjoy!