It's a Good Day to Make Bread

Actually, if the truth be told, in my world, every day is a good day to make bread.  I must have spent many a past lives as a peasant, 'cause I simply LOVE bread.  All things about bread are good - kneading the dough is as hypnotic, mesmerizing, and meditative as staring into a camp fire; watching the tiny and seemingly innocent yeast granules transform the flour into a living and breathing entity; shaping the dough into countless beautiful and amazing designs; patiently (okay, impatiently) peering into the oven, a helpless victim of my saliva glands; and, finally, succumbing to the smell and taste of freshly baked bread.  It never fails to satisfy.

While I absolutely love to bake bread, I must admit that I am hindered by an intolerance for heat.  And so, on hot summer days, I have to plan my bread baking around the thermometer.  This sometimes leads to carefully selecting recipes (such as a no kneading bread recipe that is actually started the day before you want to bake it) or early morning start times and interrupted sleep schedules (that's when the monkey on my back needs to start kicking in rent money!).

So, today, I am very grateful for a reprieve in the recent unseasonably hot temperatures.  Last night's thundershower has washed away yesterday's heat and humidity and I am reborn with baking inspiration.  Today I will make hamburger buns.  Actually, I first made this recipe as hamburger buns, but they quickly became my family's all around favourite bun for just about everything.  They make great sandwiches, generous sized dinner rolls, and kick-ass garlic cheese toast.  

Super easy to make, this unassuming recipe is good for even novice bakers. This recipe makes 12 decent sized buns, but feel free to adjust the size of each little delightful dough ball to suit your needs (smaller for dinner rolls, and larger for something kaiser sized).  I like to use my KitchenAid mixer to do the initial mixing and kneading, and finish off the kneading by hand.

 Ingredients

 

 2 tbsp (30 mL) sugar or honey
1 cup (250 mL) warm water
2-1/4 tsp (11 mL) active dry yeast (1 package would do)

1 cup (250 mL) milk
2 tbsp (30 mL) butter
1-1/2 tsp (7.5 mL) salt
5 cups (1.25 L) flour, approx - you can substitute up to 1 1/2 cups of whole wheat or other flours
1 egg yolk, beaten with 1 tbsp (15 mL) water
sesame seeds, poppy seeds, if you want to fancy them up 

 

Method

In the mixing bowl, dissolve 1 tsp (5 mL) of the sugar or honey in warm water. Sprinkle in the yeast and let the mixture stand until nice and frothy (about 10 minutes).

Meanwhile, in a saucepan, heat half of the milk, the remaining sugar or honey, butter and salt  just until butter is melted; add the remaining cold milk to the saucepan to cool the mixture.  Now add this to the yeast mixture.

Using the paddle attachment, beat in 4 cups (1 L) of the flour, 1 cup (250 mL) at a time, until smooth. Switch to the kneading hook and start slowly adding flour by the spoonful until the dough pulls away from the sides of the bowl.  Let each addition of flour work in before adding more flour.  When the sides of the bowl are clean you can start hand kneading until the mixture is soft and elastic.  If you prefer, you can let the dough knead until soft and elastic in the mixer.  Total kneading time will be about ten minutes. The dough should still be slightly sticky to the touch.

Add a little oil to the mixing bowl, add the dough, turning to cover with oil. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 1 to 1-1/2 hours.

Punch down dough; turn out onto lightly floured surface. Divide the dough into 12 pieces.  Now shape each piece into a ball, stretching and pinching the dough underneath to smooth tops. Place the dough balls 2 inches (5 cm) apart, on greased baking sheet (parchment or silpat are also good options); flatten slightly. Cover and let rise in warm draft-free place until doubled in bulk, 30 to 60 minutes.

Brush egg yolk mixture gently over tops; sprinkle with sesame seeds or poppy seeds (if using). Bake in centre of 400°F (200°C) oven until golden and buns sound hollow when tapped on bottoms, 20 to 25 minutes.  Adjust the baking time for different sized buns.  Transfer to rack and let cool.

Variations:  These little buns are also good with an addition of herbs/spices - lots of options here - oregano, rosemary, herbs de provence, caraway, fennel,  dried onion or garlic, etc.  If you like, double the sugar or honey, add cinnamon and raisins for wonderful breakfast buns.  Let you imagination take a ride on the wild side!