These went great with my pulled pork recipe: http://cookingforthogg.livejournal.com/14996.html. This makes about 8 buns, although you can make them larger or smaller but you’ll have to tinker with the baking time.
- 3/4 to 1 cup lukewarm water
- 2 tablespoons butter
- 1 large egg
- 3 1/2 cups All purpose flour (you can sub up to 1/4 with whole wheat flour)
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 1 tablespoon dry instant yeast
- 2 Tbs butter set aside for later
- Into a large bowl add 3/4 cup of warm, but not hot, water. Add your yeast, sugar, salt egg and melted butter. Stir to incorporate.
- In a kitchen aid mixer with dough hook attached, add your flour and the liquid mixture. Mix/knead until you have a smooth dough. If air conditions have been dry you may need to add the additional 1/4 water. Also, if you subbed in any whole wheat flour, you will need to add a bit more water.
- With wet hands remove the sticky dough and place it back in the large bowl. Cover with plastic wrap or a damp towel and let rise until almost doubled in size (approx 1-2 hours).
- Gently deflate the dough and then using a sharp knife or scissors cut it into 8 equal pieces. Using a light dusting of flour form the pieces into rounds, pulling and tucking all the ends to one spot and then setting the seams down on a baking tray lined with parchment paper. Cover and let rise for about an hour or until puffed up. While dough is going through its second rise preheat your oven to 375 degrees.
- Bake the risen buns for 15-18 minutes or until golden. Melt the left-over 2 Tbs butter. Remove buns from the oven and brush with the melted butter.