We have mostly avoided buying buns since trying this recipe the first time. After I slice the buns I dig out the middles a bit (because it is A LOT of bread) and I throw that bread into food processor and then make seasoned breadcrumbs or croutons (which recipe is already recorded on Leftovers Please). Because I used the breadmaker to make the dough, these were a breeze and so much tastier than storebought buns, but they would be pretty easy to make without the breadmaker too. I'm sharing the recipe below.
- 1 cup milk
- 1 cup water
- 2 tablespoons butter
- 1 tablespoon white sugar
- 1 1/2 teaspoons salt
- 5 1/2 cups all-purpose flour
- 1 (.25 ounce) envelope active dry yeast
- 1 Tbsp. olive oil
- 1 egg yolk, reserved
- 1 tablespoon water, reserved
DirectionsTo prepare dough in the breadmaker I just added all the ingredients (except those reserved) and selected the Dough Cycle. I then picked up at Step 3. After brushing the tops of the rolls with the egg wash (except for Ephrem's, of course) I sprinkled them with poppy seeds, raw sesame seeds and then sprinkled on some garlic salt and onion powder. Next time I'll use freshly minced garlic and onions, but I was shorter on time today. I also baked one sheet at a time, leaving the other to rest a bit longer and they turned out just fine.
- Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
- In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
- Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
- Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.