Nonstick spray , as needed. Egg s , about 1 large. Spray bottle optional. Ziplock-style bag 1 gallon optional. Timing 4 hr total; 1 hr active. Yield About 19 buns.
Milk , whole. While containers of regular or dry active yeast just contain one ingredient yeast , bread machine formulas have a few more. The ingredients listed after yeast are simple dough conditioners that can improve your outcome, especially for fussy doughs. Ascorbic acid vitamin C increases the acidity in the dough, promoting a better fermentation process.
You can do this by adding a pinch of ascorbic acid or by replacing some of the liquid with an acidic liquid a tablespoon of orange juice, lemon juice or vinegar.
Sodium monostearate is an emulsifier that keeps water and fat well mixed in bread dough. Dry active yeast will work too. Show More. Knead until dough forms a smooth ball and pulls away from the sides of the mixer, about 20 minutes. Cover tightly with plastic wrap and place in the refrigerator. Chill the dough for about one hour, or up to 24 hours. The point of this step is just to get the dough cold enough to work with. This takes about an hour, depending on your batch size, but you can leave the dough in the fridge overnight if you want to divide up the work.
Add the milk mixture to the yeast mixture along with the sugar, salt, and flour. Knead the dough by hand or using a stand mixer with the dough hook for 8 to 10 minutes, adding a little more flour if necessary to keep the dough from sticking to your hands, the countertop, or the sides of the bowl.
The dough should be smooth and elastic at this point. Generously grease a large bowl with butter or oil. Gather the dough into a ball and place it into the greased bowl. Turn it over a few times to coat the dough thoroughly.
Line 2 large baking sheets with parchment paper or lightly grease the pans. Punch down and pat the dough into a rectangle. Shape the dough pieces into firm balls, flatten slightly with your hand, and place on the prepared baking sheets 2 to 3 inches apart. Cover the buns with a lightweight kitchen towel and let them rise in a draft-free spot for about 30 minutes. Preheat the oven to F and arrange racks in the lower and upper thirds of the oven.
If using the egg wash , whisk the egg white with 1 tablespoon of water until blended. Before placing in the oven, brush each roll with the egg wash and sprinkle with sesame seeds or poppy seeds if using. Bake for 15 to 18 minutes, or until golden brown. If you didn't use the egg wash and seeds, brush with melted butter if desired. Let the buns cool on a rack. Split the buns apart and stuff them with sandwich fillings. If you have a bread machine, it can take some of the work out of making these mini buns.
Just keep in mind you will have to shape them by hand. In a small bowl, whisk together the water, milk, melted butter, and egg. Place the milk mixture along with the flour, sugar, salt, and instant or bread machine yeast in the bread machine in the order suggested by the manufacturer. Set to the dough cycle. Remove the finished dough to a lightly floured surface.
Flatten into a rectangle, cut into pieces, and shape the dough into balls. Place on 2 parchment-lined baking sheets, cover with a kitchen towel, and let rise for 30 minutes. Brush with the egg wash and seeds, if using, and bake in a F oven for 15 to 18 minutes.
If desired, brush with melted butter if the egg wash and seeds weren't used. What are the best buns for sliders? Miniature brioche buns are perfect for making sliders! An easy no-knead recipe. Save Recipe Saved! Print Recipe Pin Recipe. Prep Time 15 mins. Cook Time 15 mins. Rising Time 4 hrs. Total Time 4 hrs 30 mins. Course Breads and Quick Breads. Cuisine French. Servings 18 brioche slider buns. Calories kcal. In a large bowl, whisk together flour, yeast, sugar, and salt.
In a small saucepan, heat butter and milk until butter has just melted. Remove from heat to cool slightly. In a medium bowl, whisk together warm water and one egg. Whisk in warm milk and butter mixture until combined. Pour over flour mixture and stir with a wooden spoon or rubber spatula until no dry flour remains and you have a shaggy, sticky dough. Tightly cover bowl with a lid or plastic wrap and let stand in a warm place for 2 to 4 hours until dough is bubbly and has doubled in size recipe note 3.
Or tightly cover and chill for 12 to 24 hours to rise slowly in the refrigerator My preferred way, for the best flavor and texture - recipe note 4. Line a baking sheet with parchment paper.
Turn risen dough out onto a lightly floured work surface and with lightly floured hands, first gather dough into a ball, then gently pat into a rectangle.
With a dough scraper, divide dough into 18 equal pieces use a kitchen scale for perfectly even buns. Shape each piece into a ball by first tucking edges under then pinching together to seal.
Place pinched edge side down on work surface and gently roll with your palm to form a ball. Place 2 inches apart on prepared baking sheet. Cover loosely with a clean kitchen towel and let rise until buns are puffy and light to the touch, about 1 hour or up to 2 hours if dough is straight from the refrigerator. Whisk together remaining egg with 1 tablespoon water and brush over buns with a pastry brush.
Bake minutes or until tops are golden brown, rotating sheet halfway through baking time. Transfer buns to a wire rack to cool completely. To substitute active dry yeast for instant yeast, increase the amount to 2 teaspoons.
In step 3 of the recipe, whisk a teaspoon of sugar into the warm water and sprinkle yeast over the top. Let stand minutes until yeast is foamy. Whisk in egg and slightly cooled butter and milk mixture.
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