Ingredients
4 1/2 cups white lily all purpose flour (or your favorite brand)
1 1/2 teaspoons salt
31/2 tablespoons sugar
2 teaspoons instant yeast
1 large egg, lightly beaten
1/4 cup butter ,soften
1 1/2 cups milk, at room temperature (no buttermilk for this the taste just doesn't fit)
sesame seeds (optional)
Directions
Mix together the flour, salt, sugar, and yeast in a bowl. Add in the egg, butter, and milk and mix with a large wooden spoon until all the flour is absorbed and the dough forms a nice ball. You can veg.oil if the dough seems stiff and unworkable, until the dough is soft and supple.
I dump the dough onto a lightly floured counter top,(I usually wet the counter with dampened dish cloth then apply wax paper for easy clean-up) here you’ll do your kneading. Work for about 8-10 minutes, until the dough is soft and springy but not sticky. I test my kneading by pulling off a piece of dough, and stretching it if the dough stretches and holds its shape it’s done.
Then I form this into a loaf and cut 10 even size buns from this, patting each one out to about 3/4 of an inch thick. then I take a 4 1/2 inch or (there abouts) plastic bowl and use it like a cookie cutter, cutting each bun into a nice round shape then cover and let rise for about a hour in a room of about 70 degrees f , (less time if warmer or more if cooler)
While these are rising you can make your condiments you can find these over on the right side of the blog.
After the buns raise brush the tops with melted butter and sprinkle with sesame seeds. Pre heat oven to 375 and bake for 12 to 15 minutes till nicely brown.
1 1/2 teaspoons salt
31/2 tablespoons sugar
2 teaspoons instant yeast
1 large egg, lightly beaten
1/4 cup butter ,soften
1 1/2 cups milk, at room temperature (no buttermilk for this the taste just doesn't fit)
sesame seeds (optional)
Directions
Mix together the flour, salt, sugar, and yeast in a bowl. Add in the egg, butter, and milk and mix with a large wooden spoon until all the flour is absorbed and the dough forms a nice ball. You can veg.oil if the dough seems stiff and unworkable, until the dough is soft and supple.
I dump the dough onto a lightly floured counter top,(I usually wet the counter with dampened dish cloth then apply wax paper for easy clean-up) here you’ll do your kneading. Work for about 8-10 minutes, until the dough is soft and springy but not sticky. I test my kneading by pulling off a piece of dough, and stretching it if the dough stretches and holds its shape it’s done.
Then I form this into a loaf and cut 10 even size buns from this, patting each one out to about 3/4 of an inch thick. then I take a 4 1/2 inch or (there abouts) plastic bowl and use it like a cookie cutter, cutting each bun into a nice round shape then cover and let rise for about a hour in a room of about 70 degrees f , (less time if warmer or more if cooler)
While these are rising you can make your condiments you can find these over on the right side of the blog.
After the buns raise brush the tops with melted butter and sprinkle with sesame seeds. Pre heat oven to 375 and bake for 12 to 15 minutes till nicely brown.
No comments:
Post a Comment