This is a quick and easy bread that gets gobbled up before it's even had time to cool. I love it best with butter and home-made raspberry jam. My entry for this week's Food Photography Contest organized by 
Ingredients
- 2.5 - 3 cups - All purpose flour
- 4 .5 tsp - Quick rise yeast
- 3 tbsp - Sugar
- 3/4 tsp - Salt
- 1 cup - Very warm milk
- 4 tbsp - Butter
- 2 tbsp - Butter for greasing pan & brushing on buns
Instructions
Mix 1 cup of flour, yeast, sugar and salt in a large bowl
warm the milk and 4 Tbsp of butter until very warm
Combine the milk with the dry mixture. Let stand for two minutes
Add 1/2 cup of flour and mix until combined. Gradually add more flour until you have a soft dough
Turn the dough out onto a counter and knead for 6-10 minutes. Knead until the dough is soft, elastic and no longer sticky. You might need to flour your counter and hands a few times while kneading.
Let the dough rest for ten minutes and then cut into 12 pieces and shape into buns
Grease a 10″ cast iron skillet with butter and place 9 buns around the outside & 3 in the centre of the pan
Cover with a cloth and let rise in a warm, draft free location for 45 minutes (until doubled in size)
Preheat your oven to 375F. Melt butter and brush onto the buns
Bake for 18-20 minutes, until golden brown on top
Remove from the cast iron skillet and brush the tops with remaining butter.
Don't leave it in the pan because bread can absorb a metallic flavour if left to cool in cast iron!
Slather with butter and jam and eat warm!
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