Sandwich Buns
- 1 cup (250 ml) homogenized (whole) milk
- 1/3 cup (75 ml) unsalted butter, cut into pieces
- 1 package ( 1/4 oz/7 g) active dry yeast (see Notes)
- 3/4 cup (175 ml) warm water
- 2 tbsp (25 ml) granulated sugar
- 2 1/2 tsp(12 ml) salt
- 2 eggs, at room temperature
- 5 1/2 to 6 cups unbleached all-purpose flour (approx.), divided 1.375 to 1.5 L
- 1 tbsp unsalted butter, softened(15 ml)
- 1 egg white, beaten with 1 tsp (5 ml) water (optional)
- Sesame or poppy seeds (optional)
- Flat beater
- Dough hook
- 2 large baking sheets, lined with parchment paper and sprinkled with cornmeal
- In a small saucepan, heat milk and the 1/3 cup (75 ml) butter over medium heat until butter is melted.
- Let cool to around 100F (38C).
- In the mixer bowl, stir together yeast, water and a pinch of sugar.
- Let stand until yeast begins to foam, about 5 minutes.
- Add milk mixture, sugar, salt and eggs.
- Attach the flat beater and mixer bowl to the mixer.
- Set to speed 2 and mix until combined.
- Add 4 cups (1 L) of the flour and mix until a dough forms.
- Remove the flat beater and attach the dough hook.
- Set to speed 2 and knead, adding flour 1/2 cup (125 ml) at a time, until dough forms a smooth and elastic ball that cleans the bowl.
- Continue to knead for 2 minutes, adding flour 1 tbsp (15 ml) at a time as necessary to keep dough from clinging to the bowl.
- (You may not need all of the flour.
- Save the remainder for dusting.)
- Using your hands, form dough into a ball.
- Place back in the mixer bowl, rub with softened butter and cover loosely with plastic wrap.
- Let rise in a warm, draft-free place for 1 to 2 hours, or until doubled in bulk.
- Uncover dough and punch down several times to work out air bubbles.
- Turn over in the bowl.
- Cover with plastic wrap and let rise until doubled in bulk, about 1 hour.
- Uncover dough and punch down again.
- Turn dough out onto a lightly floured work surface and cut into 12 equal pieces.
- As you work with each piece of dough, keep the rest covered.
- Working with one piece at a time, shape dough into a smooth ball.
- Flatten slightly with the palm of your hand and place on prepared baking sheet.
- If desired, brush tops with egg wash and sprinkle with sesame seeds.
- Repeat with remaining dough, placing at least 4 inches (10 cm) apart on sheets.
- Cover with towels and let rise for 30 minutes, until slightly risen.
- Flatten gently again.
- Meanwhile, place oven racks in the lower middle and upper middle positions and preheat oven to 375 (190C).
- Bake for 25 to 30 minutes, switching baking sheets halfway through, until buns are golden and reach an internal temperature of 200F (100C).
- Remove to wire racks and let cool completely.
milk, unsalted butter, active dry yeast, water, sugar, salt, eggs, flour, unsalted butter, egg, sesame, beater, hook, baking sheets
Taken from www.cookstr.com/recipes/sandwich-buns (may not work)