Further to a previous post on making the perfect bun, I have had some feed back that some people are having trouble keeping their buns flat enough. Part of that is fear: you really can squish your dough balls flat before you pop them in the oven. They will recover!
However, if it’s really concerning you and you cannot bring yourself to squish all that lovely air out of your buns, make “cut side buns” by rolling the dough (that you have let sit in the bowl to double in size) into a tight sausage (see here for guidance) the same diameter you want your buns.
Slice the sausage into pieces about 3 cm thick and lay them on a baking tray that you have lined with greaseproof paper. Cover them with a tea towel and let them rest 45 minutes. Pre heat the oven to 220 degrees.
Glaze and decorate your buns and then pop them in the oven for 15-20 minutes and then remove and let cool completely. Guaranteed to be flat!
The original recipe for cut side buns appeared in The Book of Buns and there are plenty of other great bun recipes inside! Click here to buy it from Amazon.
