Source: Bradie
Mix: 5 minutes
Knead: 10 minutes
Rise: 1 hour
Form: 10 minutes
Second Rise: 1 hour
Bake: 15 minutes
Total Time: 2:40
Ingredients:
1 C water, warmed
3 Tbsp milk, warmed
2 tsp yeast
2 1/2 Tbsp sugar
1 large egg, beaten
3 C bread flour
1/3 C all purpose flour
1 1/2 tsp salt
2 1/2 Tbsp butter at room temperature
Egg wash: 1 egg + 1 Tbsp water
Directions:
Combine water, milk, yeast, and sugar. Let stand until bubbly, approx 5 minutes
In another bowl, whisk flours and salt. Work in butter with your fingers making crumbs
Add egg into yeast mixture, then add into flour bowl. Use a dough scraper or spatula to work the dough together until a moist dough forms
Scrape dough onto un-floured countertop (or keep in a large bowl). The dough is very moist and sticky and not able to be kneaded traditionally. Resist dusting with any flour. Use your dough scraper or spatula to scrape up the dough and then slamming it against the counter. Turn dough and repeat this process for 5-7 minutes. Dough should remain moist but not be quite as sticky once you are done with this process
Shape the dough into a ball and place in a greased bowl covered with plastic wrap. Let rise until doubled, typically 1 hour. BEST place to let dough rise is in your oven turned OFF with the oven lights ON. The lights create enough heat for a perfect rising environment without too much heat to begin any baking processes
Remove dough from bowl and using your dough scraper, divide dough into 8 equal pieces and form into balls/buns. Make sure your outer dough has increased tension, this creates a higher bun vs a flatter bun
Place buns evenly spaced on a greased baking sheet and cover loosely with a clean kitchen towel. Let rise until doubled again, approx 1 hour
REMOVE dough from oven if you are having it rise in the oven
Preheat oven to 400 deg. Set a large shallow roasting pan of water in the lowest rack of the oven. Not glass, as the glass may crack
When buns have doubled in size, brush on egg wash
Bake for 7 minutes, then rotate buns 180 degrees and bake an additional 8 minutes or until golden brown
Transfer immediately to a cooling rack. This prevents the bottom of your buns from getting soggy and ensures a good crust
Comments