soft sandwich buns (dough hook mixer version)

ingredients

• servings: 14
• 1 1/4 cups milk (70 to 80 degrees f)
• 1/4 cup sugar
• 2 tablespoons butter, softened
• 3/4 teaspoon salt
• 1 cup bread flour
• 1 egg, beaten
• 1 1/4 teaspoons active dry yeast
• 2 3/4 cups bread flour
• 1 tablespoon butter or margarine, melted

recipe

preparation time: 15 mins cook time: 10 mins ready time: 3 hrs 10 mins


• combine milk, sugar, butter, and salt in small saucepan over medium heat; cook and stir until butter melts. remove from heat and allow to cool to lukewarm.
• combine 1 cup bread flour, egg, yeast, and milk mixture in the bowl of a stand mixer fitted with a dough hook; beat at lowest speed for 1 minute. let rest 5 to 10 minutes. add 2 3/4 cups bread flour; mix at next-to-lowest speed until dough cleans sides of bowl and sticks to dough hook, about 2 minutes.
• place in lightly greased bowl, cover, and let raise in warm place until doubled (about 1 hour).
• turn dough out lightly floured surface, punch down to get out air , and shape into rolls, placing rolls 2 lightly greased baking sheets. cover with waxed paper and let rise for another 45 minutes to 1 hour.
• brush tops of buns with melted butter. cover and let rise in a warm place until doubled, about 1 hour.
• preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven until lightly browned, 10 to 15 minutes.