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Sesame seed rolls, aka Chaz'z Bunz
Aug. 4th, 2015 04:34 pmFor some inexplicable reason, our local acquaintance (m'wife included) continue to find my buns hilarious.
As everyone knows, explaining the joke kills the humour.
Therefore, and for no reason else, here is how I make them:
650g bread flour
25g sugar
6g kosher salt
8g instant yeast
350g buttermilk
50g melted butter
1 beaten egg
Mix the dry ingredients together in the bowl of a stand mixer, add the wet ingredients and let the dough hook at ’em. Keep it to a low speed - 2 is just fine on my KitchenAid - and let it work everything into a dough, then give it another six minutes.
Take the bowl out of the machine, lift the dough ball out of the bowl and dribble in a little olive oil; roll the dough in the oil until it’s coated, then let it sit covered in the bowl until well risen, an hour or two depending on environmental factors and the freshness of your yeast.
Dump the risen dough onto a counter or butcher’s block, divide in half with a dough scraper and then in half again. Roll each quarter into a tube, and divide into three or four pieces, depending whether you want big buns or dinner rolls.
Work each piece into a sphere (ish), and set on a floured reliable baking tray (I use a Silpat sheet on a regular tray; baking parchment is also excellent; natively nonstickerised will do too, or simply well-seasoned will be fine - I could use my trays without the Silpat, but hey, I’ve got it, so why not?).
When you have set out between a dozen and sixteen buns or rolls, you will have no dough left and are done. Cover ’em with plastic wrap and let them rise 45 minutes to an hour - you want a little resistant spring in ’em, so that they’ll rise more in the oven. If they’re over-risen, the most they will do is collapse.
With a pastry-brush, coat the exposed surface of each bun with beaten eggwash, and scatter sesame seeds generously over all.
Bake in a preheated oven at 400F, 200C, gas mark 6 for 15 minutes. Have a look; they might want a couple of minutes more, depending on your oven. When they’re golden brown and hollow-sounding, take ’em out and slide ’em onto a rack to cool. Fight your wife & guests off for at least fifteen minutes, to let the texture set; it’s a dirty job, but someone has to do it. Squishy rolls are nobody’s friend.
As everyone knows, explaining the joke kills the humour.
Therefore, and for no reason else, here is how I make them:
650g bread flour
25g sugar
6g kosher salt
8g instant yeast
350g buttermilk
50g melted butter
1 beaten egg
Mix the dry ingredients together in the bowl of a stand mixer, add the wet ingredients and let the dough hook at ’em. Keep it to a low speed - 2 is just fine on my KitchenAid - and let it work everything into a dough, then give it another six minutes.
Take the bowl out of the machine, lift the dough ball out of the bowl and dribble in a little olive oil; roll the dough in the oil until it’s coated, then let it sit covered in the bowl until well risen, an hour or two depending on environmental factors and the freshness of your yeast.
Dump the risen dough onto a counter or butcher’s block, divide in half with a dough scraper and then in half again. Roll each quarter into a tube, and divide into three or four pieces, depending whether you want big buns or dinner rolls.
Work each piece into a sphere (ish), and set on a floured reliable baking tray (I use a Silpat sheet on a regular tray; baking parchment is also excellent; natively nonstickerised will do too, or simply well-seasoned will be fine - I could use my trays without the Silpat, but hey, I’ve got it, so why not?).
When you have set out between a dozen and sixteen buns or rolls, you will have no dough left and are done. Cover ’em with plastic wrap and let them rise 45 minutes to an hour - you want a little resistant spring in ’em, so that they’ll rise more in the oven. If they’re over-risen, the most they will do is collapse.
With a pastry-brush, coat the exposed surface of each bun with beaten eggwash, and scatter sesame seeds generously over all.
Bake in a preheated oven at 400F, 200C, gas mark 6 for 15 minutes. Have a look; they might want a couple of minutes more, depending on your oven. When they’re golden brown and hollow-sounding, take ’em out and slide ’em onto a rack to cool. Fight your wife & guests off for at least fifteen minutes, to let the texture set; it’s a dirty job, but someone has to do it. Squishy rolls are nobody’s friend.