Easy to make. Delightful flavour. Shaping takes time. Practice makes perfect.
Ingredients
5 cups bread flour, divided 450-570 g
2 1/4 tsp instant yeast (1 packet) 7 g
1 tsp salt 5 ml
3 tbsp brown sugar or white sugar 33 g
2 tbsp vital wheat gluten (you may omit) 18 g
1 1/4 cups milk 2% m.f. works 300ml
6 tbsp vegetable oil or melted butter 90ml
1 egg, large
Instructions
Please read Susie's Tips and Tricks
1. Grease cookie sheets or use muffin top sheets as in the photo.
2. Blend in a heavy-duty mixing bowl 3 cups flour with yeast, salt, sugar, and vital wheat gluten.
3. Heat the following to 120F the following: milk, and oil/butter. Add egg (to warm up slightly).
4. Slowly blend warm liquid to the flour mixture. Mix well with a spoon. Place dough hook on mixer and slowly add 1/3 cup at a time (1 1/2 -2 cups flour). Set mixer to level 2 and let the mixer knead your dough into a mass. It should pull into a ball around the hook. Approximately 4-6 mins. Test your dough by checking its elasticity. Squeeze in your hand and release. If it clings rather easily to your fingers continue using the machine to knead more.
5. Set dough in a large lightly greased bowl. Cover with plastic wrap and set aside in a warm place away from drafts. It should double in size; approximately 45 mins. Do the poke test.
6. Knock down or punch the mass of dough and release the air. Shape into buns approximately 3 oz./85 g each. Place a few inches apart. Cover and let rise once more. Approximately 20 mins. (Use the poke test once more) Preheat oven to 325F.
7. Place in middle rack and bake for 15-25 mins until golden brown. Remove from sheet and place on rack to cool.
Susie's Tips and Tricks
You can use all-purpose flour if desired. Adjust your dough as needed. You may need a bit of fluid to help it get soft and smooth. You want a slightly tacky texture. Not sticky. Touch it. Squeeze it.
Shaping matters. It creates surface tension and encourages a better rise and a nice thin crust.
Breads with a fair amount of milk tend to brown easily. Check your bread at the 15-minute mark.