Small Milk Buns with Black Garlic Butter

Preparation

• Milk Buns

  • In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, instant yeast and salt. Add the milk and mix on low speed until the dough comes together. Increase the speed and knead for 5 minutes or until the dough is smooth.
  • With the machine running on low speed, gradually add the butter. Increase the speed and knead for 3 minutes. Shape the dough into a ball. Cover the bowl with plastic wrap. Let rise in a warm, humid spot for 2 hours or until doubled in volume.
  • Generously butter a 12-cup muffin tin.
  • On a lightly floured work surface, cut the dough into 12 equal pieces. Roll each piece of dough against the work surface into a ball using the palm of your hand. Place the balls in the muffin tin. Cover with a damp dishcloth or lightly-oiled plastic wrap. Let rise in a warm, humid spot for 45 minutes or until doubled in volume.
  • With the rack in the middle position, preheat the oven to 350°F (180°C).
  • Using a pastry brush, cover the tops of the dough with milk.
  • Bake for 20 minutes or until the buns are nicely browned. Let cool. The buns will keep for 2 to 3 days in an airtight container at room temperature. You can reheat them in the oven for a few minutes before serving.

• Black Garlic Butter

  • Meanwhile, in a bowl, purée the black garlic cloves with a fork. Add the butter and mix well until smooth. The butter will keep for 3 weeks in an airtight container in the refrigerator or can be frozen. Serve the buns with the black garlic butter.