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 @juliank.

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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[@walkerland ]
Building a greener, more beautiful world one seed at a time.
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You can also find me at: walkerland.ca

Photo copyright: @walkerland