Yield: 12 Servings
|1 pack||Active dry yeast|
|6 tablespoons||Butter or margarine -- cut|
|Into 6 pieces|
|1 cup||Cool water|
|Melted butter and sesame|
|Seeds -- optional|
1. Read "Shortcut Yeast Bread Baking Techniques,'' included with this cookbook. In a food processor fitted with steel blade, process 4 cups flour, sugar, yeast, and salt just to blend. With on/off pulsing, cut in butter finely.
2. In a separate bowl, whisk together water and egg. With processor running, quickly add to yeast mixture. Process until mixture comes away from sides of bowl. Process 30 to 60 seconds to knead dough. If dough is sticky, add more flour and process 15 to 30 seconds longer. Dough should feel tacky, smooth, elastic, and warm but not hot.
3. Remove dough from processor and shape into a ball. Place in an oiled bowl, turn to coat with oil, and cover with plastic wrap or a damp towel.
Let rise until doubled in bulk. 4. Punch dough down. Let rest 5 minutes. Divide into 12 pieces. For hamburger buns: Flatten each piece into a 5-inch circle; brush with melted butter and sprinkle with seeds, if desired. For hot dog buns: Pull each piece out 6 inches long.
5. Place shaped dough on greased baking sheets. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in bulk, about 30 minutes. Preheat oven to 375 degrees F. Bake until golden (12 to 15 minutes). Remove from baking sheets to cool on wire racks.
Makes 12 buns.
Recipe By : the California Culinary Academy From: Big Flavors Of The Hot Sun By Chr File