The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
White Breads: Variation 1
Page 266
Cuisine: North American | Course Type: Breads
Tags: buns white bread
Recipe Reviews
innocentfront from , CA
Very easy, relatively quick and delicious! I made hot dog buns, and can't wait to try the other two variations.
(edited 24th June 2015) (0) comment (0) useful
andrew from Vancouver Island, BC
A great, all-purpose enriched bread recipe. This is what I use to make burger buns, using Peter's knot technique from Artisan Breads Every Day (essentially you make the dough into a 'snake' and then knot it to get a nice looking twisted bun). I always add some whole-wheat flour - 25-30% most usually, and find I go on the low side of the liquid recommendation (13 oz) as well as sometimes add a little extra flour on kneading as it's a damp dough.
If you have a warm kitchen you can start these and be ready to bake in about 3 1/2 hours, which is great for prep for a barbecue, for instance. They freeze well and I often make a batch and put most of them away for later.
I always do the egg wash and sesame seed sprinkle.
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