They are super easy to make and took less than three hours from start to finish. Tonight we're having them with some veal florentine burgers. Last night Jim had one with some left over pork stew he made (which was delish but we forgot to get pictures).
These are the plain buns:
These are the seeded ones:And lastly, here is the recipe:
1 cup milk
1 cup water
2 tablespoon sugar
2 tablespoons butter
1 1/2 teaspoon salt
5 1/4 cups all-purpose flour, divided
2 1/4 teaspoons instant yeast
Egg wash( 1 large egg yolk + 1 tablespoon water)
In a small saucepan, add milk, 1 cup water, sugar, butter and salt. Heat over low just until the butter melts - cool to lukewarm.
In a medium bowl, whisk together 3 cups flour with the yeast.
Pour the milk mixture into a large mixing bowl. Mix in the flour/yeast mixture, 1 cup at a time, until all 3 cups are in, and beating until smooth. Stir in enough of the remaining flour to make stiff dough.
Scoop the dough onto a lightly floured surface. Knead until smooth and elastic (about 8-10 minutes), adding enough of the remaining flour to prevent the dough from sticking to your hands. Move dough into a large bowl lightly coated with cooking spray. Cover and let rise until doubled, about 60 minutes.
Uncover and punch down the dough. Evenly divide into 12-16 pieces, depending on how large you want the buns to be. Form each piece into a tight ball and place about 2" apart on a parchment lined baking sheet - you may need to use 2 sheets depending on the size. Slightly flatten each ball. Cover and let rise until doubled - another 30 to 45 minutes.
Preheat oven to 400. In a small bowl, whisk together egg yolk and water. Gently brush egg wash over each bun.
Bake about 20-25 minutes, until golden and they sound hollow when tapped on the bottom. Transfer to a wire rack and cool completely.