Monday, August 8, 2011

Nice buns!

I've been making these yummy homemade rolls A LOT lately. They're great for burgers, sliders, sloppy Joe's, etc. and you can even shape them into hot dog or brat buns. These buns are a little bit sweet (they're milk based, rather than water based), and have a wonderfully light interior that complements their crispy exterior. They're easy to make, and you can even make extra for sandwiches the next day. 

Yields: 6 hamburger-sized buns

1/2 egg, beaten (just beat an egg then divide it approximately)
1/4 tsp. kosher salt
3 tbsp. sugar
1 1/2 tsp. melted butter
3 1/3 cups flour
2/3 cups warm milk
1 1/2 tsp. active dry yeast

Egg wash:
1 egg white, beaten
1 tbsp. cream (opt.)

Pour yeast into milk and allow to sit for about five minutes. Mix in remaining ingredients using a dough hook (add extra milk if needed) until dough comes together. Cover with a kitchen towel and let sit for 2-4 hours. Roll out using extra flour (1/2 in. thick). Use a water glass (spray the edges with nonstick spray) to cut out six rounds (you may need to re-roll the dough). Microwave a cup of water for two minutes, then place it on a baking sheet with the rounds and allow it to sit for 30 minutes in an unheated oven or microwave. Preheat oven to 350. Brush with egg wash ingredients that have been beaten. Bake 8-10 minutes. Slice and serve!

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