Why I Love This Recipe
I found this recipe on Annie's Eats and she adapted it from King Arthur Flour
Ingredients You'll Need
1 tbsp. sugar
2 ¼ tsp. instant yeast
¼ cup warm water (105°-115°)
1 cup warm milk (105°-115°)
1 tbsp. vegetable oil
1 tsp. salt
3 to 3 ¾ cups all-purpose flour
1 egg beaten with 1 tbsp. cold water
sesame, poppy or caraway seeds, or coarse salt, for topping
In a bowl of an electric mixer, dissolve the sugar and then the yeast in the warm water.
Add the milk, oil, salt and 1 ½ cups of flour to the yeast mixture.
Beat vigorously for 2 minutes.
Gradually add flour, 2 tablespoons at a time, until the dough begins to pull away from the sides of the bowl. S
witch to the dough hook and knead until you have a smooth and elastic dough, about 7-9 minutes.
Transfer the dough to an oiled bowl. Turn once to coat the entire ball of dough in oil.
Cover with a tightly-woven dampened towel and let rise until doubled, about one hour.
Turn the dough out onto a lightly oiled work surface. Working with oiled hands, divide the dough into 9 equal pieces.
Shape each piece into a ball, and flatten into 3 ½ -inch disks. For soft-sided buns, place them on a well-seasoned baking sheet a half-inch apart so they will grow together when they rise. For crisper bun, place them three inches apart.
Cover with a towel and let rise until almost doubled, about 45 minutes.
15 minutes before you want to bake the buns, preheat the oven to 400°. Just before baking, brush the tops of the buns lightly with the egg wash and sprinkle with any desired toppings.
Bake for 15-20 minutes or until the internal temperature of the bread reaches 190°.
When the buns are done, remove them from the baking sheet to cool on a wire rack. This will prevent the crust from becoming soggy.
* Note: This particular dough should be quite slack, i.e. very relaxed in order to make soft and tender buns. So you want to add only enough more flour, past the 3 cup point, to make the dough just kneadable, sprinkling in only enough more to keep it from sticking to you or the work surface.
Source: adapted from King Arthur Flour
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