I am obsessed with King Arthur's recipes. They have turned me on to instant yeast, using my KitchenAid dough hook and just getting back to the pleasure of fresh bread! This recipe makes 8 large buns. You can adjust to 12 buns and bake for 12-15 minutes instead of 15-18 minutes. Or for slider buns divide dough into 24 pieces and bake 12-15 minutes. Sprinkle of seed on top is optional. I did not use quite as much butter to brush over tops once they are cooked; but included the suggested amount in the original recipe.
Ingredients:
- 3/4 cup - 1 cup lukewarm water ( full amount in winter when air is drier)
- 2 tablespoons butter, softened
- 1 large egg
- 3 1/2 cups flour ( I used about 1/8 cup more; as dough was too soft)
- 1/4 cup sugar
- 1 1/4 teaspoon salt
- 1 tablespoon instant yeast
Ingredients for topping:
- 3 tablespoons butter, melted
Directions:
Mix all the ingredients by hand, mixer or bread machine until forms a soft dough. Place in a lightly buttered bowl, turn over, cover and rise until doubled; about 1 hour. I rise mine in the microwave so it is away from drafts.
Gently deflate the dough and form into an 8-inch log. Cut into 8 pieces. Place pieces on parchment paper, cover and rise for about 1 hour.
Before placing in a 375-degree oven; brush the tops with half of the melted butter.
Bake for 15-18 minutes, until golden. Remove from the oven and brush with the remaining butter. Cool on a wire rack.
You may freeze unsplit buns.
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