Buns

Prep time: 40 minutes

Yield: 25 portions

Wait time: 1 hour x 2
(total 2 hours)
Can be frozen
Bake time: 10 to 12 minutes
INGREDIENTS
  • 1 cup warm water (105°F to 115°F)
  • 1 tablespoon sugar
  • 2 tablespoons dry instant yeast
  • 2/3 cup unsalted butter
  • 1 cup water
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups flour of your choice: spelt, rye or multigrain
  • 4 cups unbleached all purpose flour

Topping

  • Melted butter to brush buns (about 2 tablespoons)
  • Good finishing salt 
  • Nigella seeds
  • Piment d’Espelette 
TIPS and thoughts
  • Ever wanted to make bread? This recipe is a perfect starting point. It is based on one of the first bread recipes I ever made when I was about 12 or 13. If a kid can do it, so can you!
  •  To measure and melt butter: I find the easiest way is to put 1 cup of water in a liquid measuring cup and add cold butter in the measuring cup until volume reaches 1 2/3 cup. Then, I remove the water and melt butter in the microwave. Takes about one and a half minute. You might have to stir it finish melting the butter.
  • For uniform shape: 
    • To ensure all buns are the same size, use a scale. 70 g makes a nice portion.
    • For a smooth uniform look, I find the easiest way is to flatten the dough into a disk, then bring the edges to the centre and pinch all together. Then, gently roll on a flat surface to help smooth the seams out. 
STEPS
  1. In a medium bowl, dissolve yeast and 1 tablespoon sugar in warm water. 
  2. Let sit for 10 minutes to allow for yeast to rise.
  3. Meanwhile, heat up water and butter to melt butter.
  4. In a large bowl, combine butter, 1 cup of water, 1/2 cup sugar and salt. 
  5. Stir well to dissolve sugar and salt.
  6. Add eggs and beat to combine.
  7. Incorporate yeast mix. Yeast should look frothy at this point.
    • If it’s not risen and frothy, your yeast is dead and your bread won’t rise. Start over. Either water was too hot or cold or yeast was actually dead to begin with.
  8. Add 2 cups of flour and stir until fairly homologous.
    • It’s OK if it still has small lumps.
  9. Stir in 4 cups of flour (all purpose flour).
  10. With your hands, combine until it forms a soft dough.
  11. Transfer dough onto a flat surface knead for 8 to 10 minutes.
    • After a couple of minutes, dough should become more supple and not stick to your hands. If still very sticky add flour little by little.
    • If you use rye, you will need at least ½ cup more flour so it is not sticking to your hands.
    • Dough should be tacky, but should not stay on your hands or counter.
    • In a large greased bowl, place dough and cover with tea towel or plastic wrap and let rise in a warm place for 1 hour (it should double in size.)
  12. Punch dough down.
  13. Divide dough into 20 to 26 portion and shape them into balls.
    • For even sized buns, weigh your dough. 
  14. Place on lined cookie sheet about 5 cm apart.
    • I usually need 3 large cookie sheets.
  15. Cover with tea towel or plastic wrap and let rise in a warm place for 1 hour.
  16. Heat oven to 400° F.
  17. Brush melted butter on top of buns. 
  18. Sprinkle seasoning of your choice.
  19. Bake buns for 10 to 12 minutes. 
  20. Let cool on a cooling rack.