👥6 people
⏲️35m
🕐15m
🍽️main meal
A soft, lightly sweet, rich bun that is great for any type of burger or sandwich.
Ingredients
- 3 tbsp. warm water (105º-110º)
- ¾ teaspoons active dry yeast
- 1 ½ tbsp sugar
- 1 cup bread flour, divided
- 1 tablespoon all purpose flour
- 1 teaspoon kosher salt
- 2 small eggs
- ¼ cup butter, room temperature
- 1 yolk
- 1 tablespoon heavy cream
Method
- Pour 1/3 cup warm water into a large bowl of heavy-duty stand mixer fitted with paddle attachment. Sprinkle with yeast and a pinch of sugar; stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes.
- Meanwhile, whisk 2 cups of bread flour, all purpose flour, coarse salt, and remaining 3 tablespoons sugar in a medium bowl to blend. Sift flour mixture over yeast mixture in bowl of stand mixer. Mix on low speed for 1 minute (mixture will be dry and crumbly and resemble old-fashioned oats). Add eggs 1 at a time, beating 30 seconds on medium speed after each addition, then beat mixture 10 minutes (mixture will be very sticky and cling to sides of bowl but will begin to mass around paddle during last 2 to 3 minutes of beating, with some dough still clinging to sides of bowl). With the machine running on medium speed, add butter 1 tablespoon at a time, beating until incorporated before adding more, about 7 minutes total. Continue to beat dough 4 to 5 minutes longer (dough will be soft, smooth, and shiny but still sticky and will begin to pull away from sides of bowl and climb up paddle attachment).
- Turn dough out onto a generously floured work surface. Knead 1/4 cup more bread flour into dough by tablespoonfuls (dough will still be quite sticky but do not add any more flour). Butter a large bowl. Transfer dough to bowl; turn to coat with butter. Cover bowl with plastic wrap, then kitchen towel. Let rise in a warm draft-free area until almost doubled in volume, 1 hour to 1 hour 15 minutes. Punch dough down. Cover dough again with plastic wrap and kitchen towel and refrigerate dough overnight.
- Butter 12 standard (1/3-cup) muffin cups. Divide cold dough into 12 equal portions. Roll each piece into a smooth ball. Place balls in each prepared muffin cup. Cover loosely with plastic wrap, then kitchen towel. Let rolls rise in a warm draft-free area until puffed and extending slightly above sides of muffin cups, about 1 hour.
- Preheat the EGG to 350º using indirect heat. Mix the egg yolk and cream to make an egg wash. Brush each roll with the egg wash.
- Bake the rolls for about 15-20 minutes or until golden brown. Remove from the pan and let cool.
