So here comes a confession.. I love bread!! Pastries, toast, bagels, all of it. I especially love homemade breads and pastries because i find the smell they give your house irresistible and festive.
Also, there is something almost therapeutic in kneading the dough with your bare hands. Yes, I know they have machines for that now, and even bread machines that make and bake all at once, but what can I say.. I like getting my hands dirty from time to time.
That been said, let’s jump right into it.
- 570 gr all purpose flour (20.1 oz)
- 55 gr sugar (1.94 oz)
- 13 gr salt (0.4 oz)
- 55 gr butter (1.94 oz)
- 1 package of dry yeast (aprox. 7 g-0.24 oz)
- 1 egg+1 egg for egg wash
- 270 ml milk (9.1 fl oz)
- Don’t be intimidated about making your own buns. As long as you don’t kill the yeast, this is a really easy recipe that only needs your patience to knead the dough, or your kitchen aid’s patience if you have one!
- Scale all the ingredients
- In a big bowl, mix 5 spoons of flour (from the one you scaled already) with half of the sugar and the dry yeast
- Warm up your milk. Do not boil or make it hot because it will kill the yeast and your dough won’t rise. It needs to be just warm (you can put a finger inside to test the temperature). Leave it cold and your yeast won’t activate
- Pour half of the milk over the yeast mixture, mix with a spoon and leave aside in a warm place until it doubles in size or you see the yeast is working
- In a big bowl, mix the flour (that you are left with after taking the 5 spoons) with the salt and the rest of the sugar
- Melt your butter but make sure it’s just warm, not hot. Mix it with the other half of your milk and with 1 egg
- Start kneading the dough: add to the big bowl of flour your yeast mixture and little by little your egg-milk-butter mixture. Knead until you have a smooth dough and you can see your fingers trough the dough when you stretch it (like a window). It will take 10-15min, depending on how fast you are
9.Shape the dough into a ball and put it in a clean bowl with a bit of oil on the bottom . Let it bulk proof until it becomes doubled in size
10.Take it out, knead it for a couple more seconds to get the air out of it and them portion it into 80 gr (2.8 oz) pieces, for each burger bun. If you’re making sliders, you can do 60 gr or 70 gr, depending on the size of your patty
11. Make the buns round and put them in a tray lined with baking paper
12. Let them proof again, until almost doubled in size
13. Beat one egg and brush the eggwash on top of your buns, then sprinkle sesame or poppy seeds to make them pretty
14. Bake at 350 F (180 C) until nice and golden.
15. Wait until they are cool to cut them with a bread knife
What is your favorite pastry/ bread to make?