You might know them as Baps. A dense crumb, a chew too. Pretty quick to come together. Great for breakfast sandwiches.
Ingredients
4 cups bread flour
2 tsp salt
4 tsp instant yeast
2/3 cup milk
2/3 cup water
1 tbsp sugar
3 tbsp milk, for glazing
Instructions
1. Prepare the baking sheets and grease as desired. I use non-stick spray.
2. In a large bowl place all flour, salt, yeast, and sugar together. Blend after each addition.
Heat milk and water to 120F. Now add to the dry mixture in the center and blend until a soft dough forms. Gently knead until dough is a mass that is uniform and tight; (approximately 4-5 mins).
3. Now place in a lightly greased bowl and cover. (I use plastic wrap.) The dough will double in approximately an hour. Do the poke test and check to confirm that it has fermented to its maximum. When it is ready to shape; punch down the dough and divide accordingly. I measure out approximately 2 1/2 to 2 3/4 oz (70-80g) rolls.
4. I shape mine in a more circular shape than tradition (oval). I want a flat round disk approximately 4" wide (7.5 cm) Place on your prepared sheets apart from each other. Cover and let rise once more.
5. As they rise a second time preheat oven to 400F. Right before placing in the oven on the middle rack place 3 fingers in the center and push any excess air out of the bun. This prevents blistering and bubbling. You may wish to brush with some milk and dust with a sprinkling of flour. I choose not as it is messy for my kids.
6. Bake 15-20 minutes until lightly coloured. Cool on a rack.
Tip: These buns are quick and easy. That said, they do not have a long shelf-life. Best consumed in 2 days.
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