So today it’s all about the buns. These look a little intimidating to make, but are actually super easy. And they look pretty time-consuming, but they are really not! So forget about all the excuses you might have and make them because seriously homemade and store-bought buns, just can’t compare!
And by the way, I can’t breathe. I’m still soo uncomfortable full from last night’s dinner. It was more like dinner experience. Ahhmazing. More about that tomorrow! For now I will just step on the scale and cry and after that hit the gym. Speaking of the gym, I’ve been ridiculously unmotivated and haven’t set foot in it in for over a week, so this needs to change asap so I don’t have to go shopping for bigger pants lol.
Comments: These rolls are soo cute! They are soft with a slight crunch and I love the sesame seeds on top. Working with yeast always makes me nervous but this recipe is very easy to follow so don’t worry you’ve got this!
Will I make these again? Yes!
Anyhow, let’s make some buns.
Makes 14-18 buns
- 1 packet rapid rise active dry yeast (also known as quick-rise)
- 1/2 cup warm water
- 1 tsp honey
- 1/4 cup butter
- 1/2 cup milk
- 2 eggs, divided
- 1 tsp salt
- 3 1/3 cups unbleached all-purpose flour
- 3 tbsp sesame seeds
Directions: In a bowl combine water, yeast and honey, stir and let it sit for 10-15 mins until foamy.
In a bowl, melt the butter, add the milk and 1 egg and stir to combine. Transfer to the bowl of your stand mixer. At this point the yeast should be foamy so add it to the stand mixer. Top with salt and 2 cups of flour and stir with a rubber spatula to combine until all the flour is incorporated and there are no dry spots. Add the remaining of flour and with dough hooks knead the dough until it’s elastic and shiny. Grease a bowl with some canola oil and add the dough, turning a few times to coat. Let it rise in a warm environment for about 1 hour or until doubled in size. Divide the dough into golf sized balls and put them on a parchment paper lined baking sheet sprayed with cooking spray. Let them rise for about 30-60 more mins. Make an egg wash with the last egg and 2 tsp water. With a pastry brush, brush each roll with the egg wash and bake at 350F for 12-15mins.
Source: Lauren’s Latest