Step 1

Place the wet and dry ingredients, tutti frutti, in the order required by your bread machine.

Step 2

Close the lid and select the "dough" cycle.

Step 3

Once the cycle completes, remove the dough from the pan on a lightly floured surface.

Step 4

Place the wet and dry ingredients, tutti frutti into the stand mixer bowl.

Step 5

Attach the dough hook and knead on setting 2 for about 12 minutes until the dough is well kneaded and attaches to the hook.

Step 6

Make a smooth dough ball, apply some oil to the bottom of the bowl and place the dough ball in it for rising.

Step 7

Cover the bowl and keep it in a warm place for about 60 minutes until the dough rises and becomes double in volume.

Step 8

Remove the dough from the bowl on a lightly floured surface.

Step 9

Divide the dough into 12 equal parts of about 80 grams each.

Step 10

Shape them into smooth balls and tuck all the edges to the bottom side to make it smooth from the top.

Step 11

Place them in a 13-inch by 9-inch baking tray lined with parchment paper.

Step 12

Cover with a food wrap or a kitchen towel so that it does not dry up.

Step 13

Allow it to rise for about 45-60 minutes until it has doubled in volume.

Step 14

Preheat the oven to 350°F.

Step 15

Remove the food wrap gently and then place the pan in the oven.

Step 16

Bake for about 20 minutes on 350°F or until the crust is golden brown in color.

Step 17

Take the baking tray out of the oven.

Step 18

Apply some butter on top of the buns using a basting brush.