The Best Buns

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Oooooo these buns are truly the best. And it is always just fun to say buns :). These buns are fantastic for hamburgers, sandwiches, and even just sliced with some butter. The outside is dusted with garlic powder and coarse salt but you can add mix it up with whatever your little heart desires: be it everything seasoning, dried onion, herbs, or just plain with some butter. I made these for the wagyu beef burgers I made for dinner this week. Served with homemade potato wedges and green beans.

The first thing you need to know about making these buns is that it is all about the feeling of the dough. Just like with my other bread recipes and experiences, this is about texture and consistency. To achieve the perfect density, I use a combination of bread flour and all-purpose flour and a mixture of milk, water, and eggs to achieve a savory but creamy mouthfeel.

Makes 8 large buns or 12 small (slider size) buns

Ingredients:

3 cups bread flour

2-3 cups all-purpose flour

2 tsp coarse salt

1 cup whole milk

1 cup water

1/3 cup melted salted butter

2 1/2 tablespoons honey

2 tablespoons active dry yeast (I prefer to use Red Star)

2 eggs + 1 for wash

1 tablespoon garlic powder

1 tablespoo coarse salt

Instructions:

1. In a microwave safe bowl, combine the milk, water, melted butter, honey. Microwave for 60 seconds until temperature reaches between 110 degrees - 115 degrees. I like to use an instant read digital thermometer.

2. Add the yeast to the milk mixture and let proof for about 5 minutes. The mixture should look bubbly and frothy when it has proofed.

3. While the yeast is proofing, in the bowl of your stand mixer, add the eggs and stir until mixed.

4. Sift the flour into the stand mixer with the eggs. Start with the 3 cups bread flour, and 1 cup of the all-purpose flour. Add the yeast mixture and with the dough hook attachment mix the dough for about 5 minutes.

5. Slowly add 1/4 cup of the remaining flour at a time. Look for the dough to become a slightly tacky but smooth consistency.

6. In a lightly oiled bowl, shape the dough into a rough ball and place seamside down into the bowl. Cover with plastic wrap and let rise until doubled in size. This took about 30 minutes for me.

7. Preheat your oven to 375 degrees.

8. Divide the dough into 8 sections (or 12 if you want slider size). I like to use a digital kitchen scale to make equal segments.

9. Make each segment into a ball with a smooth top. Pinch the sides and pull underneath to create a tight and smooth surface.

10. On a lined baking sheet, place each ball seamside down onto the sheet. Cover with plastic wrap and let rest about 15 minutes.

11. Create an eggwash with the remaining egg and 1 tablespoon of milk and brush each roll with the wash. Sprinkle the garlic powder and coarse salt on top of each roll.

12. Bake at 375 degrees for 15 to 20 minutes.

13. Remove from oven and let cool, then enjoy!