These delicious, hearty buns are a great alternative store bought buns. Sure, they take a bit of time to make, but with a total of 8 natural ingredients, they sure beat all the additives and preservatives you’ll find in the grocery store. They are hearty, soft, and very much worth the work!
A few tips, if you happen to have a Kitchenaid mixer with a dough hook but have never tried it (like me!) here is your chance! I can not believe how much easier making bread will be in the future without having to knead. I also can’t believe I never tried the dough hook before in the 5 years I’ve had the thing.
Secondly, make sure you use a thermometer to check the liquids before you add them to your yeast and flour. For this recipe, you will need it to be between 120-130 degrees F. Any lower, your yeast may not activate, any higher, you may kill it.
- 1 cup of milk
- 1 cup of water
- 2 Tbsp. butter
- 1 Tbsp. sugar
- 1 1/2 tsp. salt
- 5 1/2 cups all purpose flour
- 1 envelope of dry active yeast
- 1 egg yolk
- 1 Tbsp. water
1. Combine the milk, 1 cup of water, butter, sugar, and salt in a saucepan. Bring to a boil. Remove from heat and let stand until lukewarm. (120-130 degrees.)
2. In a large bowl, stir together flour and yeast. Pour in wet ingredients and stir until dough starts to pull together. Mix on dough hook for 8 minutes, or knead on a floured surface for 10 minutes. Place in a greased bowl and turn to coat. Cover and let stand until doubled in size, about 1 hour.
3. Punch dough down and divide into 12 portions, each a little larger than a golf ball. Make tight little balls out of the dough by pulling the dough down and pinching it at the bottom. Place dough on a baking sheet lined with parchment paper or aluminum foil. After rolls sit for about a minute and relax, flatten each ball with the palm of your hand until 3-4 inches wide. Set balls aside until double in size, about 20 minutes.
4. Preheat oven to 400. Mix together egg yolk and 1 Tbsp. water in a small bowl. Brush on top of rolls. Position oven racks so they are not too close to the top or the bottom of oven.*
5. Bake for 10 minutes. Remove the rolls from one rack and put on the other. Bake an additional 5-10 minutes until browned on top and bottom.
*I’m not sure this moving the pan and rack step is really needed, but it was in this recipe, which I got from allrecipes.com and suppose its there for some reason.