Secret Recipe Club time again. This month I was assigned Wives with Knives. What a clever name for a food blog. Cathy had so many great recipes to choose from, and I’m so glad I was introduced to her blog. She lives in Oregon, grew up on a farm, and shares many recipes that have been handed down through her family. Cathy also is a vendor at a local farmer’s market selling roasted and glazed nuts, granola and trail mixes. How cool is that?
I bookmarked a few recipes for future use….cranberry buckle, brioche loaves, and lemony slice and bakes were all begging to be made. I decided I’d be a bit more practical and make these homemade sandwich buns! I love homemade bread and rolls, and couldn’t wait to try these. Especially since they can be made in 60 minutes! Cathy shares that this is a very popular recipe in the blogosphere, and I can see why. Make sure you click over…visit Cathy’s blog and check out her pictures. They definitely scream to be made! And you’ll never want to buy a store bought bun again!
I was excited to read her tip of using the digital scale when portioning out the rolls. I finally just got my digital food scale a couple months ago, and can’t believe how much I use it!! I thought it’d mainly be for baking, but never thought I’d use it everyday. My husband bought it to measure his food to track for weight watchers, and I find myself doing the same. I love how easy it is to track my food intake using the food scale, and have dropped a few more pounds as a result. It’s been neat to see the grams versus ounces, and am surprised how much cheese is in half an ounce. It goes far when I finely grate it.
- 1 cup whole milk
- ½ cup sugar
- 1 Tbsp honey or sugar
- ¼ cup butter
- 1 egg, room temperature
- 4½ cups flour
- 1 package instant yeast (2¼ teaspoons)
- 1½ tsp salt
- 1 beaten egg yolk
- Sesame and poppy seeds for sprinkling on top before baking, optional
- Heat the milk, water, honey and butter until butter is melted. Check temperature and let cool to 120 F. Carefully beat in egg.
- Place 2 cups of the flour, yeast and salt into your mixing bowl. I used my stand mixer. Mix with the paddle until combined. Add in the milk mixture and mix till just combined.
- Add in the rest of the flour, ½ cup at a time. Beat well after each addition.
- Switch to dough hook, and on number 2 setting knead dough for 5 minutes. Dough will no longer be sticky.
- Divide dough into 14 equal parts using the kitchen scale. Mine were about 2.5 ounces each.
- Shape dough into smooth balls, flatten slightly and place onto oiled cookie sheet. Let rise until doubled, about 30-40 minutes.
- Preheat oven to 400.
- If desired, after buns have risen, brush tops with beaten egg yolk for a shiny glaze. Sprinkle with sesame seeds before baking.
- Bake for 10-12 minutes, and remove when slightly brown. Place cookie sheet on cooling rack to cool.