Sunday, March 21, 2010

Mini Buns

I was so pleased at how these turned out.
The recipe was easy, quick and it seems like it would be hard to mess up.
Victoire Wild Wild Party Test #3.

I have always wanted to find a bun recipe that didn't require 3 risings, I am not one to spend the whole day waiting for something to happen - I want results quickly.

I kept the buns pretty simple as they will be holding pulled pork, the filling has to be the star.
I will redo the bread this summer and try to put more ingredients in, try to push the limits.

Mini White Buns

1 1/4 cups whole milk
6 Tbsps fat (I put 4 Tbsp butter, 2 Tbsp veggie shortening - the recipe called for shortening only)
3 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp kosher salt
1 (1/4 oz.) packet active dry yeast (2 1/4 tsps)

Egg wash + sesame seeds for finish

Bring milk to a simmer over medium heat in a small saucepan. As soon as milk simmers, remove from heat and stir in shortening and butter until melted. Set aside to cool slightly (to about 105°F to 115°F if you have a thermometer - if not, let's say your fingers can go in but it is still a bit hot...).

Add warm milk mixture and remaining ingredients to the bowl of a stand mixer fitted with a dough hook attachment. Mix on lowest speed until dough comes away from the sides of the bowl and forms a ball, about 1 minute. Add flour if necessary - I added 2 tsp, you will see the result instantly.

Increase speed to medium low and mix until dough is smooth and springy, about 6 minutes. Lightly oil a large mixing bowl, add dough, and turn to coat in oil. Cover with a damp towel and let rise in a warm area until doubled in size, about 1 hour.

Punch down dough and turn onto a clean surface. Divide dough into the number of pieces that you wish. Shape each piece into a smooth, round bun (keep the rest covered with the towel as you work). Place on an ungreased baking sheet (or lined with parchment). Set buns aside in a warm area until slightly risen and puffy (they will not double in size), about 20-30 minutes. Brush with egg wash and sesame seeds before putting in the oven.

Heat the oven to 375°F and arrange the rack in the middle. When buns have risen, bake in the oven until they are golden brown, crusty, about 10 minutes for minis. Remove from the oven, transfer to a rack, and let cool before serving.

As a guide, mine were about as small as a large olive before they had risen. I shape the buns as I would pizza dough - always bringing the dough in and then finishing it by twisting the end. Maybe I should start doing little videos to show this... Simon has been wanting to do that for awhile.
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