This recipe is straight out of Make the Bread, Buy the Butter, which we reference a lot.
1 cup milk
2 Tablespoons unsalted butter, softened
1 large egg
2 3/4 cups all-purpose flour
1/2 cup whole-wheat flour
1/4 cup sugar
1 teaspoon kosher salt
1 Tablespoon instant yeast
Neutral vegetable oil, for greasing
1. In the bowl of a stand mixer, combine the milk, butter, egg, flours, sugar, salt, and yeast and knead with the dough hook until you have a smooth dough.
2. Scoop up the dough, grease the bowl, and return the dough to the bowl (L: I like to just use a new clean bowl). Cover with a clean damp dish towel and let the dough rise. It will be puffed and ready in about 1 hour, but you can leave it longer.
3. Gently deflate the dough and divide into 10 pieces. Shape each lump of dough into a petite bun-sized log. Make them as neat as you can, because every flaw in the design will be exaggerated in the finished product.
4. Place on a greased or parchment-lined cookie sheet, 1 1/2 inches apart. Drape with the same damp towel. Let rise for 30 minutes. This is a dough with Frankenstein inclinations, so don’t let the buns rise much longer than 30 minutes
5. Preheat the oven to 375 degrees F.
6. Bake the buns for 12 to 15 minutes, until golden. The original recipe says to cool the buns, but I would eat them soon. Like, immediately. If you don’t eat them immediately, store in a plastic bag at room temperature for up to 5 days. Freeze for longer storage.
1. For a long time, I couldn’t figure out why she said don’t let the dough go longer than 30 minutes – my dough never went Frankenstein on me…then I discovered I wasn’t using instant yeast. Oops!
2. Jennifer Reese gives a definite “MAKE!” to hot dog buns, but says not to bother with, and “BUY!”, hamburger buns. This is confusing – why not just use the hot dog bun recipe to make hamburger buns and rolls? She says they wouldn’t hold up to a greasy overloaded hamburger, but they did hold up to a crabcake and I’m guessing will be much better than any store-bought hamburger buns (which, lets face it don’t hold up well either). I get the feeling from her book that she also wanted her hot dog and hamburger buns to be appreciably different in flavor. However, these buns are so tasty, I don’t mind them being the same for hot dogs and hamburgers and even rolls for dinner with pasta. Your alternative is always the grocery store disgusto-buns that have human hair and duck feathers and who knows what else in them (I’m serious). So there’s that.
3. I freeze the buns uncooked, wrapped individually, and then pull out the number I want to eat, preaheat the oven and pop them in for 20 minutes (still mostly frozen). This works and means you have a piping hot, fresh bun whenever you want one!!! Also, you never have to worry about having left over buns. Trust me.