I’m Lovin’ these BUNS!
This has become my favorite recipe of all time.
I’m going to call them Super Delicious No Matter How You Prepare Them Buns!
I posted this recipe way long ago and have since used the recipe many many times. I’ve come to realize that it’s not nearly as complicated as I originally thought.
The first time I made them I kneaded by hand, which is super satisfying but kind of a lot of work, especially if you have a super busy house full of kids! Now, all I do is toss all of the ingredients into my mixer with the dough hook and mix on low-speed for 8 minutes. I imagine that a bread maker set on the dough cycle would work just as well.
I’ve recently tried switching out a third of the flour for whole wheat flour and they turned out just as wonderful.
Original Recipe….make em large or small!
Make them whole wheat!
Fill them with pulled pork and serve them to your kids with fruit.
They”ll eat them, I promise!
I’m Lovin These Buns!
Here’s the recipe again!
1 cup warm water
3 tbsp warm milk
2 tsp yeast
2 1/2 tbsp sugar
3 cups of bread flour
1/3 cup flour
1 1/2 tsp salt
2 1/2 tbsp butter, at room temp.
Combine the warm water with the warm milk, yeast and sugar and whisk together. Let sit for 5 minutes until the yeast begins to bubble. Once it’s bubbly, whisk in 1 egg.
Sift the flours and the salt together. Add the butter and mix it in until you have a dry crumbly/coarse mixture (it’s okay to use your hands for this)
Add the dry ingredients into the wet ingredients mixing until the dough comes together. This is a fairly tacky dough so don’t be alarmed if it feels like there’s not enough flour.
Turn the dough onto a lightly floured clean counter top and begin to knead.
Knead the dough for 8-10 minutes (use a timer…8 minutes is longer than you think!) Slap the dough hard on the counter as you knead. Scoop the dough, slap it on the counter and turn it. Scoop, Slap and Turn!
Once kneaded, put the dough into a greased bowl and cover with a te towel. Allow to rest in a warm place for 1-2 hours or until doubled in bulk.
Gently deflate the dough and divide into 8 portions (or 16 for tiny rolls). Form into balls by pulling the surface of the dough around to the bottom and rotating a quarter turn repeating the pulling and rotating until you have a nice ball. Roll it gently in your hands and compress it down slightly. Place on a parchment lined baking sheet.
Let rest for 1 hour
Beat the remaining egg with 1 tbsp of water and brush over the tops of the buns. Sprinkle with sesame seeds if desired.
Preheat oven to 400 degrees. Put a large shallow pan on the bottom rack of the oven while it’s heating.
Place buns on the middle rack of the oven and quickly toss a cup full of hot tap water into the empty hot pan to create steam. Quickly shut the oven door and bake for 15 minutes or until buns are a deep golden brown.