Ingredients
The following ingredients have 4 Servings
- ¼ cup water
- ¾ cup buttermilk (Red Star's website calls for regular milk so that's fine too but I had some buttermilk I wanted to use up)
- 1 egg
- 2 TBSP oil
- 3½ cup bread flour
- 1 tsp salt
- 1 Tbsp sugar
- 2¼ tsp RED STAR Active Dry Yeast
- 1 egg
- 1 Tbsp water
- 2 tsp sesame seeds (optional)
Instruction
- Combine yeast, 1 cup of the flour, salt and sugar. In a microwave-safe bowl/cup, heat water and milk to 120° to 130°F.
- Combine the dry mixture with the milk, water and oil in a mixing bowl with paddle or beaters and beat for 4 minutes on medium speed. Add egg; beat 1 minute.
- Gradually add the remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough has doubled. Check at 60 minutes and continue checking every 30 minutes until doubled. For me it took almost 2 hours but I'm at altitude so nothing is the same!
- Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 8 equal pieces. Shape each piece into a smooth ball. Place on 2 large greased baking pans or use parchment paper. Flatten each ball to a 4-inch diameter, allowing one inch between buns. Cover; let rise until indentation remains after touching, about 20-30 minutes.
- For glaze, whisk together egg and water and brush on rolls. Sprinkle with sesame seeds (optional).
- Bake in preheated 400°F oven for 10 to 12 minutes. Remove from baking pan and let cool completely on wire rack before slicing
