Sunday, May 24, 2009

Soft Honey Dinner Buns

Yes, yes, yes. I have been bitten by the bread bug! Worked up a sweat today kneading the dough for these Soft Honey Dinner Buns. I guess due to the high liquid content, they were of a stickier consistency, so I had to knead longer to get the dough together. It was a 30min "workout" for me, even though the recipe stated only 10! But it was worth it. The texture was soft, with a slight chewy bite (as opposed to the airy type which I abhor). Next time, I will make them just a tad sweeter. I opted to omit the recipe's call to glaze with an egg wash. Instead, I brushed melted butter right after the buns were baked, and true enough, it yielded a softer crust :) Happiness!

(Left) Fresh out of the oven, (Right) With olive oil.

My girl smartly declined her plate of rice for dinner, preferring to pair the freshly baked buns with her fried chicken. Very clever indeed!

(Left) Plain buns, (Right) With cheese.

I also made a cheese version. I think I should have enclosed it within the bun to protect the cheese from drying out. Ah well, the next time then ;)

Soft Honey Dinner Buns
(makes about twelve 80g buns)

Recipe from here
- 1 1/2 cups milk
- 2 tbs shortening
- 2 tbs butter
- 1/4 cup liquid honey
- 4 to 4 1/2 cups bread flour
- 2 1/4 teaspoon instant yeast
- 1 teaspoon salt

Pour milk into a saucepan and bring to a scald. Set aside. Pour your honey into a large bowl, add in shortening and butter. Pour in the hot scalded milk. Stir till all the shortening and butter is melted. Add in 2 cups of flour and mix till smooth. Allow to cool to 110F (43 degree celsius). Add in salt and yeast. Mix till smooth and allow to rest uncovered for 15mins. Add in another cup of flour and stir. Pour mixture on a flat, floured surface. Begin to knead and slowly add in more flour as you need. You may or may not need all the 4 1/2 cups of flour. You just don't want the dough to be too sticky. Knead for 10mins. Place dough into a lightly oiled bowl and turn till all sides are very lightly coated. Cover with plastic wrap and allow to rest for 1 hour or till double in bulk. With a weight scale divide dough into 12 equal parts. Roll each piece into a ball and cover for 10mins. This will help the dough to relax and will be easier to work with and shape. If you want to make round buns, (or go to cooking class to get ideas for different shapes at this point) you can place them on a parchment lined cookie sheet at this time and cover with plastic wrap for 1 hour or till double in bulk. You can brush the tops with an egg wash to get that shiny coating. Take 1 egg white in a bowl and beat with a wire whisk till foamy. Brush just the foam on top of each bun. You can also garnish the tops of the buns with poppy seeds, sesame seed, parmesan cheese. Bake in a 350 degree preheated oven for about 12 to 14mins. Serve hot.

No comments:

Post a Comment