Like the recipes in
Kneadlessly Simple, this one requires no kneading or yeast baking expertise whatsoever. Don’t worry that the ice water called for will harm the yeast—as long as you use the fast-rising or bread machine yeast specified and check the package date for freshness, the buns will rise beautifully. But the ice water does help improve their texture and flavor! I’ve not only eliminated the kneading but simplified the hand-shaping so that even those in a hurry or unused to working with dough can proceed efficiently. Elizabeth David mentions using bun moulds for shaping the dough, but since these are not available in this country, I call for simply cutting it into bun-sized portions and patting them into rough rounds.
The buns are best served fresh and warm, so for convenience you may want to use the “extended” refrigerator rise option for the second rise and hold them until needed. Refrigerate the panned buns for up to 48 hours ahead, then let them warm up and double from their original size (usually 1 to 1½ hours) before baking.
Tip: Resist the temptation to toss extra spice into the dough, as it will inhibit the yeast and can result in poor rising. I also love to use ground cardamom, but if you don’t have it, substitute half as much ground cloves.