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1
Grease 12 jumbo muffin tins.
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2
In a cup or bowl, combine yeast with 1 tbsp sugar in warm water; cover with plastic wrap, and sit for 10 minutes, or until the yeast is foamy.
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3
In the mixer bowl, mix in 3 cups flour, the remaining sugar, melted butter, warm milk, egg and salt.
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4
Add in the yeast/sugar mix.
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5
With a kneader blade fitted on a heavy-duty mixer, knead and gradually add in the remaining flour, until a soft dough sticky is formed (do not add in too much flour, as the baked buns will have a heavy texture).
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6
Remove from the bowl and let rest on the counter for 10 minutes, covered.
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7
After 10 minutes, knead gently for about 30 seconds.
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8
Coat a glass or stainless steel bowl with oil.
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9
Transfer the dough to the bowl.
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10
Cover; and let rise in a warm draft-free area, for 1 hour, or until doubled in size.
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11
Punch down the dough.
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12
Remove from bowl then place the dough on the counter.
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13
Slice the dough evenly in half lengthwise down the middle, set one piece aside.
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14
Shape piece of dough into a chunky long rope using hands.
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15
Slice into 18 even pieces (don't worry if each piece of dough is not the exact same size).
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16
Shape into about 1-1/2-inch balls or a little more.
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17
Place 3 balls into each muffin tin.
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18
Repeat with remaining piece of dough and muffin tin.
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19
Cover the tins with a clean tea towel and allow to rise warm place for 30-40 minutes (rising time will depend on the temperature of your kitchen).
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20
Remove the tea towel; brush tops with melted butter.
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21
Bake at 350u00b0F for 18-20 minutes, or until buns are a dark golden colour.
