I love baking bread...but these rolls are a bit involved. But oh, so good with a nice bowl of stew. Worth the wait...if you have the time!
Ingredients.
2 1/2 t dry yeast
1 cup milk
4 T butter, melted.
2 T sugar
2 eggs, beaten.
4 cups flour
2 t salt
1 egg yolk and 1 T milk mixed for glaze
Handful of poppy seeds, sesame seeds, sea salt, or spices for top of rolls
Directions.
Sprinkle yeast into 1 cup of the milk. Let set for 5 or so minutes.
Stir to dissolve.
Warm remaining milk in saucepan with butter and sugar.
Stir until the butter is completely melted.
Cool until lukewarm.
Beat in the eggs.
Mix flour and salt in large bowl.
Stir in dissolved yeast and butter mixture.
Mix until forms soft, sticky dough.
Knead until smooth and elastic. About 10 minutes.
Put dough in buttered bowl and cover. Let rise until doubled in size (1 1/2 - 2 hrs)
Punch down. Let rest a few minutes while you butter rounded 9in cake pan.
Divide dough into 18 or so pieces. Place in buttered pan.
Cover and let double in size. Around 40 minutes.
Mix 1 egg yolk with 1 T milk to make glaze
Brush top of each roll with egg glaze. and sprinkle alternately with seeds and spices. I just used what I had which was sesame seeds, sea salt and rosemary.
Bake in preheated (400F) for 45 minutes. Golden.
Turn out onto wire rack to cool a bit.
Serve warm.
2 comments:
I was looking for simple bun recipes and found this site. This is an old post but I wanted to say something about the buns.These are marvelous buns.Their small sizes are right. Soft crusted buns like these are easy to eat especially if you are feeding older people and younger children.
The recipe is highly recommended for picnic treats or quick snacks.
First of all I like your blog image header. Its unique and attractive.
People thin that buns style baking is out of fashion but I still admire them. These small pieces that you make are really exciting. Lie you suggested, with a bowl of stew, a great lunch has been created.
I still love bun style baking.
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