- 2/3 cup milk, warmed to room temperature, 105 to 115 degrees F
- 1 1/2 teaspoons
active dry yeast
- 5 tablespoons olive oil
- 1 extra-large egg, at room temperature
- 3 cups unbleached all-purpose flour
- 1 3/4 teaspoons salt
- 2 tablespoons sesame
seeds or poppy seeds
- Heat oven to 400 degrees F.
- Pour the milk into the bowl of a heavy-duty mixer fitted with a dough hook.
the yeast over the milk, and wait until the yeast dissolves, about 5 minutes.
- Add the olive
oil and egg, then the flour and salt. Knead at medium speed until the liquid is
absorbed, then continue kneading for 6 minutes, adding additional flour or water
if needed. The dough should form a ball on the hook. It will be soft and smooth.
- Cover the mixer bowl with plastic wrap and let stand at room temperature (75
degrees F) until the dough doubles, about 2 1/2 to 3 hours.
- Turn out the dough onto a well floured work surface. Divide it into 6 pieces.
Shape each piece into a tight round ball. Cup your fingers over the dough and push
it against the table with your palm in a circular motion. If it slides on the table,
brush the flour off the table, lightly sprinkle the table with water and try again.
Put the rounds on a parchment lined baking sheet, let rest a few minutes, then flatten
each one with your outstretched fingers.
- hen put the sheet into a large plastic
bag. Let stand in a warm room (75 to 80 degrees F) until the rounds double in size
and will hold a finger imprint, about 1 1/2 hours.
- Remove the baking sheet from the plastic bag. Gently brush each bun with water
and sprinkle sesame seeds or poppy seeds on top.
- Bake until golden brown and hollow sounding when thumped on the bottom, about
- Cool on a rack.
- If the buns are too tall for the burgers, cut a disc from the middle before assembling.
Yields 6 buns.
Posted by BettyBoop50 at Recipe Goldmine May 11, 2001.