My go-to breakfast buns have solved many of my breakfast dilemmas. Why not eat fresh bread if you can?
My go to recipe is:
* 250 g 00 flour
* 3/4 teaspoon salt
* 1/4 instant yeast
* 180 g water
I mix the dry ingredients together, add the water and stir to combine. I let the dough rest and overnight in a plastic wrap covered bowl. The dough is split in four; shaped into buns and rested for 1–2 hours before baking at 375° F for 15 minutes.
What could make me want to mess with perfection?
That nagging feeling that perhaps they could be something greater, that an untapped potential lay hidden beneath the…crust.
Ever since learning how to make banh bao, I been drawn to the idea of using milk to transform the dough into one that can produce a pillowy cake-like bread. If I were to apply the same approach to the buns, could make a softer roll that was less rustic than my usual buns?
I took baby steps for my first attempt. I added one tablespoon of powdered milk, one teaspoon of sugar, and a tablespoon of butter. I doubled the yeast since I wanted the dough to rise in the fridge instead of at room temperature because, well, leaving milk at room temperature seemed like a bad idea (and caused an odd taste with my previous attempt). Two days later, my milk buns were ready.
They were good, softer and smoother than the plain rolls. But they needed something more. So that’s what they got. More milk powder (doubled to two tablespoons) and more sugar (one tablespoon). These were good. Soft, without the mushiness of a fast food burger bun. The sugar added a golden caramelizarion to the crust, but it remained soft. A nice change when your jaw doesn’t want to work so hard for each bite.
Next up: eggs