I’ve been on a bread baking kick lately, and since we were having burgers, I decided it was the perfect opportunity to make buns. They are light, and slightly sweet, and are wonderful toasted. You can freeze the leftovers, I’ve used them to make sandwiches. Definitely my go-to recipe for the summer’s cookouts!
- 3 tablespoons warm milk
- 2 teaspoons active dry yeast
- 2 1/2 tablespoons sugar
- 2 large eggs
- 3 cups bread flour
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons salt
- 2 1/2 tablespoons butter, softened
- sesame seeds (optional)
1. In a measuring cup, combine one cup warm water, milk, yeast and sugar. Let stand until foamy, 5 to 7 minutes. In a small bowl, beat one egg.
2. In a large bowl, whisk the flours and salt. Add butter and rub into flour between your fingers, making crumbs. Transfer to the bowl of a stand mixer fitted with a dough hook, stir in yeast mixture and beaten egg until a dough forms, about 6 to 7 minutes. The dough will be sticky.
3. Flour your hands and shape dough into a ball and return it to the bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, one and a half to two hours.
4. Line a baking sheet with parchment paper. Divide dough into 8 equal parts. Gently roll each into a ball and arrange three inches apart on baking sheet. Cover with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to one and a half hours.
5. Set a large shallow pan of warm water on oven floor. Preheat oven to 400º with rack in center. Beat remaining egg with one tablespoon water and brush on top of the buns. Sprinkle with sesame seeds. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool.
Nice!!!
Thanks!