The addition of powdered milk to my breakfast buns buns had gone so well, I was convinced that swapping the milk for egg would be similarly excellent. I kept the butter and sugar amounts the same at one tablespoon each, but added a whole egg. Because the egg is accompanied by a fair amount of water, I cut the water by 60 mL based on some online research.
This left the final formula for four buns as:
- 250 g 00 flour
- 120 mL water
- 1/2 teaspoon yeast
- 3/4 teaspoon salt
- 1 large egg
- 1 tablespoon sugar
- 1 tablespoon melted butter
I miss the simpler ingredient list from the original version, but such is the price of progress. After a series of folds over the course of an hour, I let the dough rest in the fridge for 36 hours, then made the buns as usual, adding s simple egg wash.
The buns browned quickly and were near 210° F after 11 minutes in my 375 °F oven. Surprising, they were a bit disappointing. They were a bit dense and dull tasting compared to both the plain dough and the milk dough.
- too much egg: the recipe is similar to my go to burger buns, but has a whole egg instead of half. The extra protein load may be overkill.
- not enough sugar: the egg dough really benefits from sweetness, and the egg lacks the additional sugar that comes with the milk. Sugar would have also helped retain moisture.
- overcooking: even though I stopped the cooking earlier than usual, this recipe seemed less tolerant of the time in the oven