Soft buns with seeds

I have been out of blogging for the last week. Have my reasons, nothing to do with blog or bloggers. Just something personal.

For the next 6 months, it will be like this.
I won't be able to come to all your posts , read and comment. I will try to visit you all when ever i can.
Here I will try to post a recipe once a week. And I am sure six months will just fly and then I can return to my normal space of blog hopping which I love.

Zorra at the great “Kochtopf” is organizing the 4th World Bread Day,the theme is the original recipe is from the Italian blog Peccatid gi gola di.... here

Ingridients.

150 ml of milk
100 of water
2 tablespoons of olive oil
30 g of butter
1 / 2 cube of yeast ( iused 2 tsp dry yeast)
1 teaspoon of sugar
500 grams of flour
200 g of boiled potatoes
1 egg
nutmeg
2tsp salt
Extra milk for brushing
sunflower seeds or varitety of seeds.

In a large bowl of the water and milk , and then mix in the remainder of the ingredients except the sunflower seeds.
Stir until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly floured surface, and knead until it becomes smooth and supple, around 8 to 10 minutes.

Transfer the dough to a lightly greased bowl, cover with a damp cloth, and allow the dough to rise till approximately doubled, about 1 hour.

Divide into 12 equal portions.
Shape each small portion into a ball and cover lightly with plastic wrap.
Let the buns rise until puffy, around 30 minutes.

Brush the top with milk and spread the seed on top.

Bake the buns in a preheated 350°F oven for about 20 minutes, until they’re light golden brown. Remove the buns from the oven, and cool on a wire rack before enjoying them.
These are really soft buns, and I am sure gonna make this again and again.