Buns (makes 6)

INGREDIENTS


300ml of tepid water
tsp of yeast
150g of strong white flour
dsp of fat (we used margarine, but you could use butter or lard)
tsp of salt
A good squirt of "Reggae Reggae" sauce (optional. Can omit, or substitute with other sauces.)

1. Mix the yeast and the water in a jug, and leave for 10 minutes. It should start frothing.
2. Mix the flour, fat, salt and sauce in a bowl until it looks like breadcrumbs.
3. Add the yeast/water solution to the bowl and then knead it. You can do this by either using a planetary mixer with a dough hook, or by hand. The former will take 10 minutes, while the latter will take longer. The dough should be elastic and very slightly sticky, and to achieve this it may be needed to add either more water or more flour.
4. Lightly oil a baking tray.
5. Lightly flour a work surface.
6. Divide the dough into 6 equal pieces, and then roll it on your work surface until they resemble buns.
7. Put the balls of dough onto the baking tray, and then lightly oil some cling-film. Cover the buns with the cling-film with the oiled side facing downwards.
8. Leave them somewhere warm until they have roughly doubled in size.
9. Bake in the oven at 180 degrees Celsius for 20 minutes.

Leaving the buns to rise...