Enriched Dough Great For Dinner Rolls And Hamburger Buns Recipes

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
• Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
• Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
• Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
• Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
• Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
• Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
• Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.

Steps:

• Soften yeast in warm water.
• In large mixing bowl combine sugar, butter, salt and milk.
• Cool to luke warm.
• Stir in eggs and yeast.
• Gradually add flour to form a stiff dough, beating well after each addition.
• Knead methold: Knead on floured surface until smooth and satiny (about 5 minutes).
• Cover; let rise in warm place until doubled, about 1 hour.
• Work done, cover, let rise again until about double, put into rolls and let rise again for another hour.
• Bake for 12 to 15 minutes at 350 degrees.

Steps:

• Prepare the baking sheets: Line two large rimmed baking sheets with parchment paper. Lightly brush or spray the parchment with oil, then set aside.
• Portion the dough: Remove the dough from the refrigerator and uncover. Scrape the dough from the bowl and place on the work surface. Use the heel of your hand to knock out the gas and deflate the risen dough, which will be quite firm. Using a kitchen scale and a bench scraper or a knife, portion the dough into 10 equal pieces. (Each piece will weigh about 113 grams.) If you don't have a kitchen scale, you can eyeball it.
• Form the buns: Working with one piece of dough at a time, fold it onto itself a few times to create a smooth surface, then gather the edges and pinch them together to form a smooth bundle of dough that looks like a garlic bulb. Place it seam-side down on the work surface and position your hand over the dough, palm barely touching the top and fingers lightly cupping it and resting on the work surface. Drag your hand - and the dough with it - slowly across the surface, moving it in small rapid circles. The friction between the dough and the surface will help tighten the dome so your buns will have a uniform, round shape. You shouldn't need to add flour, since the cold dough is easier to handle and less sticky, but if your dough is slightly warm or otherwise sticky, add just a bit of flour to make it easier to handle. Continue with all the pieces of dough, then arrange the balls on the prepared baking sheets, 5 per sheet, spacing evenly.
• Proof the buns: The buns proof best in a humid environment, so use a spray bottle, if you have one, to lightly spritz the baking sheets with water, or just sprinkle some water around the buns with your fingertips. Loosely cover the baking sheets with plastic wrap, then cover with a damp kitchen towel. Let sit at room temperature, undisturbed, until the buns have doubled in size and appear puffed and balloonlike, 1 1/2 to 2 hours.
• Meanwhile, arrange one oven rack in the upper third and one in the lower third of the oven, then heat it to 350 degrees. Beat the egg in a small bowl until no streaks remain, then set aside.
• Test the buns: To see if the buns are fully proofed, uncover one, lightly oil your finger, and poke the surface gently. It should feel filled with air, spring back and hold a slight indentation from your finger. If it doesn't, cover again and continue to let them rise, repeating the test every 10 or 15 minutes.
• Apply egg wash and bake the buns: Brush the surfaces of the proofed buns generously with the beaten egg and sprinkle the sesame seeds over top. Transfer the pans to the oven, one on each rack. Bake, rotating each pan 180 degrees and top to bottom after 13 minutes, until the buns are puffed and deeply browned, 18 to 22 minutes. Remove from the oven and let cool completely on the baking sheets. Split horizontally with a serrated knife.

Steps:

• Place all ingredients, except butter, in pan of bread machine according to manufacturer's directions.
• Select dough setting.
• When cycle is complete, turn out onto floured surface.
• Cut dough in half and roll each half out to a 1" thick circle.
• Cut each half into six 3 1/2" rounds with inverted glass as a cutter.
• Place on greased baking sheet far apart and brush with melted butter.
• Cover and let rise until doubled, about one hour.
• Bake at 350° for 9 minutes.
• Note: Oven temperatures vary so check after 9 minutes to see if done. Some reviewers baked these anywhere from 12 to 30 minutes.

Steps:

• Make the tangzhong: Combine the milk and 6 tablespoons flour in a medium saucepan and whisk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken, about 2 minutes. Continue to whisk vigorously, making sure to scrape along the bottom curve of the saucepan, until the mixture is very thick and looks like smooth mashed potatoes, about 20 seconds longer.
• Remove saucepan from heat and scrape the tangzhong into the bowl of a stand mixer. Cover the bowl and let the tangzhong sit until it's room temperature, about the better part of an hour. (A cool tangzhong is crucial to ensuring proper dough development; you can speed it along by chilling the bowl and occasionally uncovering it to stir the tangzhong.)
• Make the dough: To the bowl of the stand mixer, add 4 eggs (reserve the remaining egg for brushing over the dough), then add the oil, sugar, salt, yeast and remaining 3 3/4 cups flour. Fit the mixer with the dough hook and mix on low speed until the ingredients come together as a coarsely textured dough, about 3 minutes. Stop the mixer, scrape down the sides of the bowl with a bowl scraper or flexible spatula, then mix on medium-low, scraping down the sides once or twice more, until dough is smooth, firm and very elastic, 12 to 15 minutes. It will have gathered around the hook but still cling to the slides and bottom of the bowl, and have a mostly tacky, not sticky, texture.
• Stop the mixer and scrape down the sides of the bowl. Add half of the chilled butter pieces and mix on low speed until the butter pieces have incorporated into the dough, about 5 minutes. Stop the mixer, scrape down the sides again, and add the remaining butter. Mix on low until all the butter is completely incorporated. The dough should no longer stick to the sides of the bowl and will have a very smooth, supple appearance. Increase the speed to medium-low and continue to mix until the dough is extremely elastic, another 10 to 15 minutes.
• Test the dough: To see if the dough has built sufficient strength and elasticity - which it will need to expand to its maximum volume in the oven - stop the mixer and raise the hook. The weight of the dough will slowly pull it downward off the hook. (A strong dough will stretch the distance to the bottom of the bowl, rather than tear.) You can also do a windowpane test: Pinch off a golf ball-size piece of dough, and use your thumbs to flatten it and work the dough outward into a thin layer. Slowly stretch the dough, until it forms a thin membrane through which light can pass. If it tears before that point, or as it falls from the hook, continue to mix on medium-low and repeat the test every 5 minutes.
• Let the dough rise: Scrape the dough onto a work surface. (If the dough is a bit sticky, dust it very lightly with flour.) Fold it in half several times to create a smooth, taut surface, then place back inside the stand mixer bowl, smooth-side up. Cover the bowl with plastic wrap or an airtight lid and let rise at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 4 hours and up to 24. (If making hamburger buns or pistachio morning buns, stop here and see recipes.)
• Prepare the pans: Using a pastry brush, lightly coat the bottom and sides of 2 standard loaf pans with room-temperature butter. Line each pan with parchment paper, leaving an overhang on the two longer sides, then lightly brush the parchment paper with more butter. Set the pans aside.
• Portion the dough: Remove the dough from the refrigerator and uncover. Scrape the dough from the bowl and place on the work surface. Use the heel of your hand to knock out the gas and deflate the risen dough, which will be quite firm. Using a kitchen scale and a bench scraper or a knife, portion the dough into 16 equal pieces. (Each piece will weigh about 70 grams.) If you don't have a kitchen scale, you can eyeball it.
• Form the loaves: Working with one piece of dough at a time, fold it onto itself a few times to create a smooth surface, then gather the edges and pinch them together to form a smooth bundle of dough that looks like a garlic bulb. Place it seam-side down on the work surface and position your hand over the dough, palm barely touching the top and fingers lightly cupping it and resting on the work surface. Drag your hand - and the dough with it - slowly across the surface, moving it in small, rapid circles. The friction between the dough and the surface will help tighten the dome so your loaves rise upward. You shouldn't need to add flour, since the cold dough is easier to handle and much less sticky, but if your dough is slightly warm or otherwise sticky, add just a bit of flour to make it easier to handle. Continue with all the pieces of dough, then arrange the balls inside the prepared loaf pans, 8 per pan in a 2-by-4 pattern.
• Proof the loaves: Cover the pans tightly and let sit at room temperature, undisturbed, until the dough has doubled in size and the individual domes appear puffed and balloonlike, 1 1/2 to 2 hours.
• Meanwhile, arrange an oven rack in the center position and heat oven to 350 degrees. Beat the remaining egg in a small bowl until no streaks remain, then set aside.
• Test the loaves: For the softest, airiest bread, the dough must be fully proofed. Test it by uncovering the loaves, lightly oiling your finger, and gently poking the surface. It should feel filled with air, spring back, and hold a slight indentation from your finger. If it doesn't, cover again and continue to let it rise, repeating the test every 10 or 15 minutes.
• Apply egg wash and bake the loaves: Brush the surfaces of the proofed loaves generously with the beaten egg and transfer the pans to the oven. Bake side by side, rotating each pan 180 degrees and left to right after 15 minutes, until the surfaces have risen dramatically and are deeply browned, 25 to 30 minutes. Let cool completely in the pans, then cut along the short sides with a paring knife to loosen. Use the parchment paper to lift the loaves out of the pans. Slice with a serrated knife.