N00b Makes Buns

Warm the milk until lukewarm, then dissolve sugar in it and sprinkle in the yeast (if using active dry yeast) or simply combine with instant yeast. Allow to sit for 5–10 minutes until frothy and active.

In a large mixing bowl, combine the flour and a pinch of salt, then rub in the softened margarine until the mixture resembles breadcrumbs.

Beat the eggs lightly and add them along with the yeast mixture to the flour mixture, stirring until a soft, slightly sticky dough forms.

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, incorporating the sultanas evenly throughout the dough during the final few minutes of kneading.

Place the dough in a lightly greased bowl, cover with a clean damp cloth or plastic wrap, and leave in a warm place to rise until doubled in size.

Punch down the risen dough, divide it into equal portions, and shape each portion into a smooth ball. Arrange the buns on a greased or lined baking tray, leaving space between them to expand.

Cover the shaped buns loosely and allow them to prove in a warm place until they have puffed up and nearly doubled in size again.

Preheat the oven to 190°C (375°F) and bake the buns for 15–20 minutes until golden brown on top and hollow-sounding when tapped on the base. Transfer to a wire rack to cool.