soft milk sandwich buns

soft milk sandwich buns
soft milk sandwich buns

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 250

    g (about 1 cup) mature 100% hydration starter

  • 150

    g (scant 2/3 cup) whole milk

  • 25

    g (5 tsp) water

  • 15

    g (3 1/2 tsp) granulated sugar

  • 1

    large egg, lightly beaten

  • 45

    g (3 tbsp) unsalted butter, melted

  • 450

    g (3 2/3 cups) all-purpose (plain) flour

  • 8

    g (1 1/3 tsp) fine salt

  • extra milk for brushing

  • extra flour for dusting

Directions

In a large bowl or the bowl of a stand mixer, combine the starter, milk, water, sugar, egg and butter. Add the flour and mix well, then add the salt. Knead with the mixer’s dough hook for about 5 minutes or by hand for about 8 – 10 minutes, until the dough is soft and elastic. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let it rest in a warm place for 3 hours, stretching and folding every 45 minutes. After the last stretch and fold, gently cut into 8 equal portions, pull them into balls, pinching them tightly closed underneath and put them seam-side-down on a well floured baking tray. Cover them loosely with plastic wrap and let them proof in a warm place for about 2 hours. Preheat oven to 230°C (450°F). Lightly brush the buns with extra milk and sprinkle with flour. Turn oven down to 200°C (390°F) and put the buns on the centre shelf. Bake for about 20 minutes, until browned and they sound hollow when tapped underneath. When done, transfer to a wire rack to cool completely.

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