Homemade Rolls and Buns

FRESH HOMEMADE BREAD!!!! Need I say more??? Who doesn't love the smell of fresh baked bread right out of the oven, absolutely heavenly! There are a ton of varieties of breads from all over the world and you can find many at your local market.

On a recent trip to my local supermarket, I took a detour from the fresh produce to stroll through the bakery. I knew I really shouldn't have as I have a weakness for the stuff. As I walked around inhaling the delightful smell of freshly baked batch of loaves right out of the ovens for subs they make in the deli, I saw a stack of beautiful golden Brioche buns. As I paused and gazed a bit longer I thought to myself how beautifully golden brown, soft, and buttery, and just from that initial glance I knew I had to have some. But I wasn't going to buy them, Oh Nooo... I was going to go home and make my own. I haven't purchased bread since the first loaf I baked at home. Because I have never made Brioche I had to go online and check out a few or more like 20 recipes. There were many recipes out there for Brioche buns that I'm sure would take less time, but I decided to go with my own method and recipe. A method I've found that I have decided to stick to for making rolls and buns is the Tangzhong starter method. Tangzhong is a Japanese technique that involves cooking a mixture of flour and water to create a slurry that will be later added to the bread dough. A slurry is typically a mixture of equal parts of flour and water used in thickening soups or stews. I think this method makes soft and fluffy bread and the bread lasts longer because the heated gelatinized starch in the flour keeps the moisture inside the bread and makes it soft and lasts longer. The recipe is pretty much the same, but I just added a little more sugar for a slightly sweeter taste. If you have a big family and you're making fresh bread often you can make a bigger batch of the Tangzhong starter, cover it and refrigerate up to 2-3 days.

I've adapted the Brioche recipe with my favorite starter method. This technique doesn't change the outcome of the soft buttery bun. If you ask me it enhances it. Because I don't have a mixer making bread takes a bit longer for me, but I don't mind the extra work. As I stated in a previous post for my Japanese Milk Bread it has become a form of relaxation for me.

After combining all of the ingredients, the kneading process, and letting it proof form the divided dough into equally sized round balls. Place the balls of dough on a parchment paper-covered sheet pan then cover with plastic wrap and let rise a third time for 30 minutes.

After the last proof, take a pastry brush and lightly brush egg wash on each ball of dough. Place in a 350 degree Preheated oven and bake for 20 minutes or until golden brown then remove from oven and let cool. (See complete recipe below)

You can enjoy these as dinner rolls or sandwich buns!

A Few Tips:

• Make sure your butter is softened and your eggs are at room temperature before starting.

• If you're using a mixer, mix the dough with the paddle attachment and then switch to the dough hook before adding the butter and kneading.

• You will have to stop the mixer every now and then to scrape the sides with a spatula.

• Add butter slowly, one tablespoon at a time and waiting until it is fully incorporated before adding the next.

• For even sized buns, use a kitchen scale to measure the dough.

• For slightly smaller slider size buns, divide the dough into 12 pieces instead of 8. They will bake for less time too.

INGREDIENTS

Tangzhong Starter:*

1/3 cup (45 g) bread flour

1/2 cup (120 ml) whole milk

1/2 cup (120 ml) water

Instructions:

In a medium pot, whisk together bread flour, milk, and water. Set over medium heat and stir often, making sure to stir the bottom edges of the pot. Cook for about 5 minutes until mixture has thickened to the consistency of mashed potatoes. Remove from heat and transfer to a bowl. Cover with plastic wrap, allowing wrap to lay directly on top of starter mixture. Allow to cool to room temperature.

After you have made the starter you are to set it aside until it's at room temperature, but instead I go ahead and add the 1/2 cup of milk and the room temperature egg. Stir it and cover with cling wrap making sure it touches the mixture to keep air out. After this is done I move on to the dough mixture.

Dough:

2 1/2 cups (325 g) bread flour

1/4 cup and 1 tsp (60 g + 1 tsp) granulated sugar

2 1/4 teaspoons (7 g) active dry yeast

1 Tablespoon non-fat dry milk powder, optional* (I found adding the powdered milk makes a fluffier loaf

1 teaspoon fine sea salt

1 large egg, lightly whisked, room temperature

1/2 cup (120 ml) whole milk, room temperature

1/4 cup (60 g) unsalted butter, softened and heavy cream, as needed for brushing

Egg Wash:

1 Egg

1 tablespoon Water (or sub. Cream or Milk)

Step 1:

Combining all the ingredients for the dough is pretty straight forward. Pour the liquid mixture into your dry mixture and mix until combined.

Step 2: You will knead the dough until it's not so sticky. When the dough is no longer sticking to your hands flatten it out into a square and add the softened butter. Then fold over 4 times and begin kneading in the butter until it's fully incorporated into the dough and I can form a nice smooth ball. Lightly oil a glass bowl, cover and let the dough rest and rise for an hour, place the dough on a lightly floured work surface. Divide the dough into four equal parts.

Step 3:

Divide the dough into 12 equal parts. Using a food scale will be very useful to ensure each ball of dough is the same size.

Step 4:

Place each ball on a prepared sheet pan with parchment paper. Repeat with remaining dough. Cover loaf pan with plastic wrap and let sit for 30-45 minutes until dough has doubled in volume.

Step 5:

Lightly brush the top of the dough with egg wash. Bake dough in a Preheated 350 degree F oven for 20 - 25 minutes or until the top of the bread is golden brown.

To keep the buns store in a storage container or a zip lock back and store in the refrigerator so they last longer.

I hope you enjoy!

Thanks for visiting Verdia's Spot!