February 27, 2009 in breads
Have I ever told you guys how much I love my bread machine?
I freakin’ love it. And now that my stand mixer is broken (why yes, husband, I am going to mention it every other post until you buy me a new one) I really, really, really love it.
For this recipe, I took a regular bun recipe that called for 10 minutes of kneading (or stand mixing…), an hour of rising here, some slapping down, more rising, etc. and turned it into a super simple bread machine recipe.
These are very good. They’re a little denser than grocery store buns but I liked them better. The tops and bottoms also started to get crunchy after a few minutes but I threw them all in a Ziploc bag and it softened everything right up. So keep that in mind if you want soft buns.
- 1 cup milk, warmed slightly
- 1 cup water, room temperature
- 2 tablespoons butter, melted and cooled
- 1 tablespoon white sugar
- 1½ teaspoons salt
- 5½ cups all-purpose flour
- 2¼ teaspoons yeast
- 1 egg yolk
- 1 tablespoon water
- Add first 7 ingredients to bread machine according to manufacturerâ€™s instructions. Set to dough setting and press start. Add flour or water as needed.
- Once dough cycle is over, remove dough with floured hands. Divide into 12 even portions and shape into balls by pinching the bottoms together. Allow rolls to double, approximately 30 minutes.
- Preheat oven t0 400.
- Combine egg yolk and water. Brush over top of each roll. Bake rolls for 15 â€“ 20 minutes or until golden brown.