Fresh bread with your burgers? What's not to love.
Prep Time2 hrs 30 minsCook Time30 minsTotal Time3 hrs
INGREDIENTS
1 cup whole milk
¼ cup sugar, divided
4 ½ cups flour
2 tsp yeast (each packet is 2 1/4 tsp)
2 tsp salt
4 eggs
½ cup butter, softened.
DIRECTIONS
1Warm 1 cup of milk to about 110 degrees F. If you do not have a thermometer, the milk should feel just slightly warm. Add 1 tbsp of sugar (it feeds the yeast) and the yeast. Stir it and let it sit for about 15 minutes until frothy. If it does not look frothy, the yeast is dead, which means you would need a fresh packet.
2On a large mixing bowl, combine flour, salt, 3 tbsp sugar, and salt, whisk together. Make a well in the middle using a spatula.
3Pour the yeast mixture in the flour. Add the eggs. Mix together until it is no longer droopy.
4This is a high hydration dough which means it will be sticky. Some tips to prevent it from sticking is to lightly oil your working surface and also your hands. Start kneading! It's hard to describe how to knead in writing. I recommend watching a YouTube video about it. But set a timer, and make sure to knead for at least 10 minutes. It will strengthen the gluten bonds allowing the bread to be more flexible.
5After kneading, let it sit in a lightly oiled bowl for an hour or until doubled in size. If you are making it ahead of time, you can put it in the fridge where it will rise slower.
6Once the dough has risen, punch it down! Reshape the dough then divide into eight equal pieces.
7Shape each piece into a ball and place it on a baking sheet lined with parchment paper to proof. Let it sit for 30 - 50 minutes.
8Brush each bun with egg wash. Bake at 350 F for 25 - 30 minutes on until golden brown.
9More butter! Brush it with butter after cooking. Then eat!
Ingredients
1 cup whole milk
¼ cup sugar, divided
4 ½ cups flour
2 tsp yeast (each packet is 2 1/4 tsp)
2 tsp salt
4 eggs
½ cup butter, softened.
Directions
1Warm 1 cup of milk to about 110 degrees F. If you do not have a thermometer, the milk should feel just slightly warm. Add 1 tbsp of sugar (it feeds the yeast) and the yeast. Stir it and let it sit for about 15 minutes until frothy. If it does not look frothy, the yeast is dead, which means you would need a fresh packet.
2On a large mixing bowl, combine flour, salt, 3 tbsp sugar, and salt, whisk together. Make a well in the middle using a spatula.
3Pour the yeast mixture in the flour. Add the eggs. Mix together until it is no longer droopy.
4This is a high hydration dough which means it will be sticky. Some tips to prevent it from sticking is to lightly oil your working surface and also your hands. Start kneading! It's hard to describe how to knead in writing. I recommend watching a YouTube video about it. But set a timer, and make sure to knead for at least 10 minutes. It will strengthen the gluten bonds allowing the bread to be more flexible.
5After kneading, let it sit in a lightly oiled bowl for an hour or until doubled in size. If you are making it ahead of time, you can put it in the fridge where it will rise slower.
6Once the dough has risen, punch it down! Reshape the dough then divide into eight equal pieces.
7Shape each piece into a ball and place it on a baking sheet lined with parchment paper to proof. Let it sit for 30 - 50 minutes.
8Brush each bun with egg wash. Bake at 350 F for 25 - 30 minutes on until golden brown.
9More butter! Brush it with butter after cooking. Then eat!
Fish Food