KL Made It: Homemade Buns

First - In a small saucepan combine, milk, water and unsalted butter. I put on medium heat so it would not scald the milk as much.

Next - I combined 1.5 C flour, 1 (.25 ounce) instant yeast packet, 2 TBSP white sugar, kosher salt; mix well using the paddle attachment.

Once the butter mixture reaches 120° remove from stove top and slowly pour in the mixer.

Now you will need to mix in the eggs.

Once the eggs are mixed in switch to the dough hook attachment, then you will need to mix the rest of the flour. I found it best to mix in 1/2 C at a time; beating well after each addition.

Once the dough becomes elasticity, smooth and has pulled together you have made the dough. Woohoo!

Place your dough into a greased bowl; cover with a light cloth (I use cheese cloth) and let the dough proof for 30 - 45 minutes.

Now that the dough has doubled in size.

Here comes the fun part; now you can start forming your buns by rolling them into a ball and when you place them on the greased parchment paper lined cookies sheet flatten just a wee bit.

I only made 6 buns, they were rather larger though so you can easily make 8 - 12 average size buns (depending on what your definition of average is) with this recipe. The rolls will need to proof again, this time 45 minutes to 1 hour (be sure to cover them with the cloth again).

After and hour place them in your preheated oven. I am not sure the actual time it took for the buns to cook; I am guessing around 18 minutes. I set my timer for 10 minutes though and just kept watching them after that. Once they reached a golden brown color I took them out of the oven.

I made half plain buns and half dried minced onion buns.

For the onion buns I mixed about 1/4 C into the dough mixture (once the plain buns were already formed); once I rolled them into a ball I brushed only the onion buns with egg whites and sprinkled more dried minced onion along with onion powder on top of them.

To compliment the buns I used Chris's step dad's brisket recipe. It takes 10 - 12 hours (depending on the size of your brisket) so I had to wait a whole day before I was able to try these delicious rolls.

This is what the brisket looked like when it first started cooking.