I’ve been on a DIY bread kick, lately.
This usually happens every so often when I finally remember that baking with yeast isn’t actually difficult, and is really pretty simple and straightforward. Why I let myself forget that so often is really beyond me.
Buuut I made delicious fluffy sandwich bread a couple weeks ago, homemade mini bagels last weekend (they should make an appearance on the blog in one form, sooner or later!), and now, these beautiful things!
Basically, these came about because I was making some pulled chicken in the slow-cooker, but didn’t have any buns. I almost asked Mikey to pick some up from the grocery store on his way home from work, but then I was like, Wait, why don’t I just make some?!
Oh, um, speaking of the chicken, it’s really delicious, but the recipe is so easy that I thought it may be a bit embarrassing for it to have its own post. But here it is in case you’re interested in an easy weeknight meal:
- 3/4 cup BBQ sauce (I used my favorite homemade kind)
- 1/4 cup zesty Italian dressing (that I happen to have around after making this)
- 1 tbsp worcestershire sauce
- 2 tbsp brown sugar
Combine ^those ingredients in a crock pot. Add in 4 boneless skinless chicken breasts, and cook on low for 3 to 4 hours. Remove the chicken and shred it. In a small bowl, whisk together 2 tbsp cornstarch and 2 tbsp chicken broth. Pour into the crockpot and cook on high for 10 minutes. Add in the shredded chicken and toss to coat!
I serve it on my buns with a tiny bit of mayo and some dill pickle.
But back to these buns! I’m obsessed with Everything Bagels, so I decided to make some Everything Buns! The seasoning on top is just a mixture of seeds, onion, garlic, and salt. It’s addictive.
And the buns themselves? SO soft and fluffy, and so much better than most of the crap you can get at the store! Plus, they’re really easy. Yes the risings take a bit of time, but the work you actually have to put in is minimal.
If you follow me on Instagram, you probably recognize the photos below. I couldn’t shut up about these while I was making them. But, if you make them, you’ll totally understand why!
Yield: 10 buns
- 3/4 cup lukewarm water
- 1 tbsp active dry yeast
- 3 tbsp honey
- 1 large egg + 1 egg yolk
- 2 tbsp butter, softened
- 1 and 1/2 tsp salt
- 3 and 1/2 (435g) cups unbleached all-purpose flour
for the wash:
- 1 egg white
- 1/4 cup water
for the everything seasoning:
- 1/2 tbsp granulated garlic
- 1/2 tbsp dried minced onion
- 1/2 tbsp poppy seeds
- 1/2 tbsp sesame seeds
- 1 tsp to 1/2 tbsp kosher salt (depending on preference)
- In the bowl of your electric mixer, fitted with the bread hook, combine the water, yeast, and honey. Allow to sit for 10 minutes until the yeast is nice and foamy. Add in the egg, yolk, butter, salt, and flour. Beat with the bread hook, slowly at first, then increasing to high, for 10 minutes, until the dough forms a ball on the hook and pulls away from the sides of the bowl.
- Grease a large bowl with olive oil. Form the bowl into a ball and place in the bowl, turning it to coat in the oil. Cover with plastic wrap and place in a warm place to rise for about an hour until at least doubled in size.
- Punch the dough down, then divide into 10 balls (mine were about 74g each). Place the balls on a baking sheet and allow to rise for another hour until puffy and almost doubled in size.
- Preheat oven to 375 degrees.
- In a small bowl, beat together the egg white and water. In a mothers all bowl, combine the everything seasoning ingredients.
- Brush the tops of the rolls with the mixture and sprinkle on the seasoning.
- Bake the buns for about 15 minutes, until golden brown.
recipe adapted from here