Buttery Homemade Buns

IMG_8838.jpg
 

(Food 52 Kindred’s Milk Bread)

Makes 24 buns. (2 oz)

     5 1/3 cups (640 grams) bread flour, divided, plus more for surface (I used King Arthur)

     1 cup heavy cream

     ½ cup mild honey

     3 tablespoons nonfat dry milk powder

     2 tablespoons active dry yeast (from about 3 envelopes)

     3 large eggs, divided

     4 tablespoons (1/2 stick) salted butter, cut into pieces, at room temperature

     Nonstick vegetable oil spray

     Flaky sea salt (I use Maldon)

Directions:

Cook ½ cup flour and 1 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms (almost like a roux but looser), about 5 minutes.  Add cream and honey (how can this miss?) and cook, whisking to blend, until honey dissolves.

Transfer mixture to the bowl of a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggs, and 5 remaining cups flour.  Knead on medium speed until dough is smooth, about 5 minutes.  Add butter, a piece at a time, fully incorporating into dough before adding the next piece, until dough is smooth, shiny, and elastic, about 4 minutes.

Coat a large bowl with nonstick spray and transfer dough to bowl, turning to coat.  Cover with plastic wrap (another reason I love this recipe-those damp dish towels stick for me everytime!) and let rise in a warm, draft-free place until doubled in size, about 1 hour.

Lightly coat 2 rimmed baking pans with nonstick spray.  Turn out dough onto a floured surface and divide into 24 2-ounce pieces.  They don’t need to be exact, just eyeball it.  I nestle the buns kinda close so they touch and get those yummy soft edges that you can flake off. 

Let shaped dough rise in a warm, draft-free place until doubled in size about 1 hour.

Preheat oven to 375 degrees F.  Beat remaining egg with 1 teaspoon water in a small bowl to blend.  Brush top of dough with egg wash and sprinkle with sea salt.  Bake, until bread is deep golden brown, 20 to 30 minutes.  Let bread cool slightly in pan on a wire rack before turning out; let cool completely.

Go ahead and try it.  You will love it!  These rich soft buttery buns are heavenly!  Let me know if you agree.