Here’s a recipe for anyone who wants it. From Peter Reinhart’s The Bread Baker’s Apprentice. Amounts are a little odd because I converted it to metric.
Ingredients
584 g Bread Flour 11 g Salt 43 g Sugar 6 g Instant Yeast (original amount) 1 Egg, Slightly Beaten 1/2 stick Butter, Melted 340 g Milk- Mix all ingredients and knead 6-8 minutes.
- Ferment at room temperature 1.5 - 2 hours, until dough doubles in size.
- Divide dough, cover, and allow to rest 20 minutes. (Edit: I do a rough preshape here)
- Shape into final form and allow to rise 60 to 90 minutes. (Edit: for this step I shape into mini boules and press them a little flatter.)
- For buns, bake at 400 15 minutes.
- For loaves, bake at 350 for 35 to 45 minutes.
Makes 10 medium buns.
Will also note that there’s an egg wash on these.
I’m guessing the temperatures are still in °F, right?
That’s correct, I just use metric units because easier math. Also note that a stick of butter in the US is 4oz or 1/4 pound.
I like this recipe, what’s the book?
The Bread Baker’s Apprentice - This is variation 2 of his white bread recipe. I’ll note that I have the original edition, not the anniversary one, so there may be differences.
Thank you definitely will buy.
Is the egg in the recipe list only for the egg wash, or is it in the dough?
Thanks for posting this, I was planning on making some next weekend!
The egg listed is for the dough, so you’ll want an additional egg for the egg wash. Let me know if you have any other questions - the original recipe in the book is quite a bit more detailed, but I just jotted down shorthand for my recipe app.
Wow that color looks perfect to me
Sexy buns.
Gg. What are you going to serve them with?
Hamburgers, most likely. I freeze them and thaw as needed.
They’re…gorgeous! Hope you enjoy them!
Be careful of snakes.
