Masthandane Buns Recipe: Soft, Sweet Township Bakes

• Fluffy, golden-brown buns with a hint of sweetness
• Known across townships for being affordable, delicious, and filling
• Perfect as a snack, school lunchbox item, or tea-time treat
• Best enjoyed fresh with margarine or peanut butter

Ingredients (Makes 12–16 buns)

• 4 cups cake flour
• 1 packet (10g) instant dry yeast
• 1/4 cup white sugar
• 1 tsp salt
• 2 tbsp cooking oil or melted margarine
• 1½ cups warm water (not hot)
• Optional: 1 tsp vanilla essence (for a sweeter, more fragrant version)
• Optional topping: extra sugar for sprinkling or a light milk wash

Instructions

1. Mix the Dry Ingredients:
   • In a large bowl, combine flour, yeast, sugar, and salt.
2. Add Wet Ingredients:
   • Slowly add warm water and oil/margarine to the dry mixture.
   • Mix until a soft dough forms. Add a little more water or flour if needed.
3. Knead the Dough:
   • Knead for 8–10 minutes until the dough is smooth and elastic.
   • Cover with a damp cloth or plastic wrap and let it rise in a warm place for 1 hour or until doubled in size.
4. Shape the Buns:
   • Punch down the dough and divide it into equal balls.
   • Roll into smooth buns and place them slightly apart on a greased baking tray or dish.
5. Second Rise:
   • Cover and let the shaped buns rise again for 30–45 minutes.
6. Bake:
   • Preheat oven to 180°C (350°F).
   • Optional: brush with milk or sugar water for a shiny top.
   • Bake for 20–25 minutes or until golden brown and hollow-sounding when tapped.
7. Cool & Serve:
   • Let cool slightly before serving.
   • Enjoy as-is or spread with margarine, jam, or peanut butter.