Ingredients for BBQ Buns
- 1 cup warm whole milk (100F)
- 7 grams active dry yeast (1 packet)
- 4 tbsp white sugar
- 2 whole eggs + 1 egg yolk
- 3 cups bread flour
- 3 tsp diamond crystal kosher salt
- 3/4 tsp dough conditioner
- 4 tsp milk powder
- 3 tbsp softened unsalted butter
Creating the Dough for the Buns
To your stand mixer, add:
- 1 cup Warm milk (100F)
- 7g Dry yeast (1 packet)
- 4 tbsp sugar
Mix on low for 10 seconds to incorporate yeast.
Allow yeast to bloom for 10 minutes.
To this mixture add:
- 2 whole eggs + 1 egg yolk
Mix on low for 10 seconds.
To this add:
- 3 cups bread flour
- 3/4 tsp dough conditioner
- 4 tsp milk powder
- 3 tsp diamond crystal kosher salt
Mix this until you have a “shaggy” dough (not smooth but not loose) – roughly 2-5 minutes on low.
To this mixture add:
- 3 tbsp softened unsalted butter
Knead this mixture for 2-3 minutes until the dough is soft and smooth.
Work and Shape Dough ball
Put some flour on your work surface.
Place your dough onto the flour and work the dough into a ball.
Proof the Dough Ball
Grease a bowl.
Place dough ball into bowl.
Cover with saran wrap and leave to rise for 1 hour and 30 minutes.
De-gas Dough and Separate into Small Dough Balls
Take the dough out of the bowl and punch a few times to de-gas it.
Cut and separate into equal sized balls.
Pinch the seems under the ball and roll with your hand.
I made this into 8 dough balls.
Bake the Dough Balls
Optional: Make an egg wash with 1 egg and 1 tbsp water. Whisk and then use a basting brush to brush the surface of the rolls.
I didn’t do this.
Set oven to 350F.
Line a baking sheet with parchment paper or similar non-stick.
Evenly space your dough balls.
Bake buns for 30 minutes.
You want to bake until the tops are a golden brown and the dough balls have risen.
Internal temperature is roughly 203F.
Also Optional:
Melt some butter and then use a basting brush to brush the tops.
I freeze these to use later so I didn’t brush them.
If you brush them, then freeze the tops get a strange texture.
BBQ Buns
Ingredients
- 1 cup warm whole milk 100F
- 7 grams active dry yeast 1 packet
- 4 tbsp white sugar
- 1 egg yolk
- 3 cups bread flour
- 3 tsp diamond crystal kosher salt
- 3/4 tsp dough conditioner
- 4 tsp milk powder
- 3 tbsp softened unsalted butter
- 1 tbsp Neutral oil
Instructions
- To a stand mixer add the following then mix on low for 10-20 seconds to incorporate yeast.1 cup warm whole milk, 7 grams active dry yeast, 4 tbsp white sugar
- To this mixture add 2 whole eggs + 1 egg yolk – Mix on low for 10-20 seconds.
- To this add the following ingredients and then mix for 2-5 minutes on low until the dough is "shaggy" (not smooth but not loose).3 cups bread flour, 3/4 tsp dough conditioner, 4 tsp milk powder, 3 tsp diamond crystal kosher salt
- To this mixture add 3 tbsp of soften butter. Knead this mixture for 2-3 minutes until the dough is soft and smooth.
- Put some flour on your work surface and your hands.
- Place your dough onto the flour and work into a dough ball.
- Grease a bowl with 1 tbsp of a neutral oil. Place dough ball into bowl and cover with saran wrap. Allow to proof for 1 hour and 30 minutes.
- Take the dough ball out and punch/de-gas it.
- Cut and separate into 8 equal sized balls (roughly 90-100 grams). Pinch seams underneath and roll into smooth balls.
- Place onto a baking sheet with parchment paper or similar non-stick.
- Preheat over to 350F.
- Optional: In a bowl combine 1 egg and 1 tbsp water and mix. Brush surface of rolls with egg wash.
- Bake on the middle rack for 30 minutes. Internal temperature should be around 203F when done.
- Optional: Melt some butter and use a basting brush to brush the tops.
