Saturday, July 12, 2008

Sausage Buns

The recipe for these buns comes from Baking Delights and the original can be found here. These buns are really easy to make and add something special to a meal. I made sausage buns, but you could easily shape these for hamburgers as well. The dough is easy to work with, and rises a lot in the oven...I was worried I wasn't making my buns large enough, a concern that continued after I proofed the dough. However, once the buns were baked, they were more than large enough to accommodate large-ish sausages. We grilled up some smoked duck, lamb and rosemary, Sicilian pork, and chicken curry sausages, and they all went really well with these buns, some great mustard, and lettuce from the garden.

Homemade Sausage Buns (from Baking Delights, original here)

Makes 8 large buns

1 cup milk
1/2 cup water
1 T honey
1/4 cup unsalted butter
4 1/2 cups all-purpose flour
1 package instant yeast
1 1/2 tsp salt
1 egg, room temperature
1 egg, beaten with 1 T heavy cream
millet, sesame seeds, poppy seeds or other seeds

Heat the milk, water, honey and butter until butter is melted. Let cool to 120 degrees (this will likely take several minutes...make sure to stir well before checking the temperature). Carefully beat in one egg.

Whisk together two cups of the flour, yeast, and salt. Pour into the liquid ingredients and mix well. Stir in the rest of the flour, 1/2 cup at a time, beating well after each addition. Knead until smooth and elastic.

Divide dough into 8 equal pieces. Shape into logs and flatten slightly. Keep in mind that the buns will rise quite a bit in the oven. Let rise for 30 to 35 minutes or longer if not in a warm room. Beat together the remaining egg and heavy cream and brush over the rolls. Sprinkle with seeds if desired. When buns have almost doubled bake at 400 degrees for 10 to 12 minutes.

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