Thursday, March 10, 2011

Sesame Seed Buns

I've made these buns to serve burgers on and to accompany a big ol' turkey dinner. Today I made them with the intention of pulled pork sandwiches, but instead they'll be slathered with garlic butter and eaten alongside pasta.
No matter why you make them, I promise you'll love em.

Adapted from Smitten Kitchen's Brioche Buns*

3 tablespoons warm milk
1 cup warm water
2 teaspoons yeast
2 1/2 tablespoons sugar
3 1/3 cups flour
1 1/2 teaspoons salt
2 large eggs
sesame seeds

Combine the milk, water, sugar and yeast. Let sit until it becomes foamy, about 5 minutes. Combine flour and salt in large bowl. Beat one of the eggs.  Add yeast mixture and beaten egg into flour and mix until dough forms. Dump out onto a lightly floured surface and lightly knead for about 8-10 minutes until dough is elastic and slightly sticky (try not to add too much flour, the more you add the tougher the buns will be).
Return dough to bowl and cover with plastic wrap. Let sit for an hour or two until doubled in size.
Cut dough into 8 pieces and roll into balls. Place balls on parchment lined baking sheets and cover with a towel. Let rise for another hour or two until doubled.
Preheat oven to 400 degrees. Beat remaining egg with a tablespoon of water and brush over buns. Sprinkle with sesame seeds and bake for about 10-15 minutes, until golden brown.

*Once I forgot the butter in this recipe and never really noticed. Now I feel like I purposely omit it due to the fact that I feel like sometimes we consume too much butter. Therefore don't think that my buns deserve the title of "brioche".Pin It

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