bakekrazy

These buns are soft, light, buttery and great for sandwiches.

Ingredients:
(Dough Starter)
4 tablespoons water
2 teaspoon sugar
1/2 teaspoon instant yeast
1 cup all purpose flour
1 egg

Start by adding all the above ingredients of the starter into a small bowl and whisking together. Then cover for about 1 1/2 hours on your counter. (should bubble)

Ingredients:
(Dough)
2 1/4 cups all purpose flour
3 tablespoons sugar
2 teaspoon instant yeast
1 teaspoons salt
2 sticks (8 oz) unsalted butter (soft)
3 eggs

Egg Wash;
1 egg
2 tablespoons water
Whisk together and apply with a food safe brush

In the bowl of a stand mixer add the flour, sugar and yeast, mix then add the salt. With a dough hook at a low speed add in the dough starter and the eggs and mix at a medium speed for about 5 minutes. Add in the butter, about a tablespoon at a time (the dough will appear very sticky but will firm in the refrigerator) Spray a medium bowl with vegetable spray and scrape the dough into the bowl, cover with plastic wrap and allow to raise in a warm area until double in size. Place the dough into the refrigerator for about an hour, then deflate it and place it back into the refrigerator overnight. Pull the chilled dough and place it onto a lightly floured surface and deflate. Separate the dough into desired portions (I used 6 – 4″ tart pans which were sprayed with vegetable spray) Then proof by allowing the formed dough to double again in size in a warm location in a covered proof box or covered with a damp kitchen towel. Egg wash the tops with a brush and bake in the middle rack of your oven at 375 degrees for 20 – 25 minutes. This will vary depending on your shape and size but they should be golden brown and sound hollow. When slightly cooled remove from molds and place on a cooling rack to cool completely.

Enjoy
Chef Brian Klauss