I had fun playing with my new bread machine again this past week! I took a recipe not intended for a bread machine and used the "dough only" cycle since the dough needs to be shaped by hand. I wanted some really good rolls to make sandwiches with some of our leftover Easter ham and had saved this recipe from the LA Times and adapted it for a bread machine.
They turned out perfectly and were so tasty, it was hard not to eat them plain with a little bit of fresh butter. They will be wonderful with burgers on the grill this summer!
Adapted from the NY Times
(Recipe adapted for the dough cycle on a bread machine - see above link for regular recipe)
Makes 12 buns
1 cup warm water
3 tablespoons warm milk
2 1/2 tablespoons unsalted butter, softened.
1 large egg
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1 egg, beaten with 1 tablespoon water for egg wash
Sesame or Poppy Seeds (optional)
In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg and soften butter in microwave until just barely melted - stir to combine. Add beaten egg and melted butter to yeast mixture.
In a large bowl, whisk flours with salt.
Add liquid ingredients and dry ingredients according to the instructions provided with your bread machine. Choose the 'dough' cycle.
Line a large baking sheet with parchment paper.
After the dough is kneaded and has risen in the bread machine, remove it to a work surface. Using a dough scraper, divide the dough into 3 equal parts and divide each of those parts into 4 equal parts. Shape each of the 12 parts into a ball, pulling the dough down and under the bottom of each ball. (Lightly oil your fingers if the dough sticks). Arrange the balls 2 to 3 inches apart on the prepared baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for about 1 hour. 15 minutes before the hour is over, set a large shallow pan of water on oven floor or lowest rack. Preheat oven to 400 degrees with the top rack in the center.
Beat remaining egg with 1 tablespoon water and brush some on top of buns. Add sesame or poppy seeds, if desired. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
Joining Foodie Friday at Rattlebridge Farm, Seasonal Sundays at The Tablescaper, On the Menu Monday at Stone Gable, and Your Cozy Home Party at Cozy Home Scenes and BYOB at Girlichef.