There was a time when baking was very intimidating to me. I have somehow gained a little more interest here lately and have been really branching out. Not saying I’m really good at it now, mind you.
Not by any means.
But, for some reason, bread especially, has always been intimidating. I think it’s because of those damn bread machines – which made me think Ok, obviously you can’t just make bread in the oven, it must be too hard. That and I’ve been too lazy to look into it on a deeper level until now.
A couple of years ago I perfected my pizza crust, which was the beginning of my baking. But, for some reason I still felt limited.
See… I don’t like exact measuring, weighing, crap like that. That’s not fun to me. If I can’t throw in this or that whenever I want to just to see what happens it takes the joy out of the whole thing for me. That all being said, at some point I began to feel a little more adventurous.
Maybe the baking gods gave me a safe word?
50 Shades of Bread?
Did I seriously just say that.
Oh Dear.
This recipe is adapted from Confections of A Foodie Bride – a great blog with a lot of great recipes.
Ingredients
- 1 package of yeast
- 1 cup warm water
- 2 tbsp of olive oil
- 2 large eggs, divided
- 3 tbsp white sugar
- 3 1/4 cup all purpose flour
- 1 tsp sea salt
- Sesame seeds
Instructions
- Add warm water to bowl of your stand mixer and sprinkle yeast over it; let it sit about 10 minutes until frothy.
- Add oil, 1 egg and sugar.
- Over medium-low speed with dough hook attached, add flour and salt for two minutes - until the dough cleans the sides of the bowl. If it isn't add a little flour a tbsp at a time until it does.
- Increase speed to medium and knead for 5 minutes.
- Transfer to a large bowl that has been drizzled with olive oil, cover with a damp towel and let it rise until doubled in bulk, 1 to 1 1/2 hours.
- Turn the dough out onto a lightly floured surface and divide in half, and each half into 4 pieces.
- Roll into rounds and flatten with the palm of your hand.
- Place on baking sheet, spacing about an inch apart.
- Cover with damp towel and let rise for 20 minutes.
- Preheat oven to 350 (this is after the 20 minute rising time).
- Mix remaining egg with 1 tbsp water and brush the buns with egg mixture, then sprinkle with sesame seeds.
- Bake for 20-25 minutes, until golden brown. Let rest for 10 minutes.
Look how the bottom half gets that nice brown crust.
Store bought has nothing on these buns.
😉
14 Comments
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January 18, 2013 at 7:29 AMHI SHEA!!! HUGS!
Bread baking is scary, but homemade bread is SO freakin’ good!!! 🙂 These buns look fantastic. I love sesame seed buns!
Dorothy
January 17, 2013 at 5:56 PMThese buns looks so pretty! Thank you for sharing 🙂
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January 17, 2013 at 9:14 AMI love homemade bread! These sesame buns are bakery perfect!
Cassie | Bake Your Day
January 16, 2013 at 7:37 PMAren’t homemade buns the best? I love that you added sesame seeds…those are my favorite!
Dixie Chik
January 16, 2013 at 10:33 PMYes they are. Thanks Cassie!
carolinaheartstrings
January 15, 2013 at 7:42 PMLooks like you are off to a great start at being a terrific bread maker. Delicious.
Dixie Chik
January 16, 2013 at 10:33 PMAlways love when y’all drop by!!
Minnie(@thelady8home)
January 15, 2013 at 5:54 AMThese buns looks so great. Looking far far better than the ones available at stores. Have to try this one.
aimee @ shugarysweets
January 14, 2013 at 2:11 PMThese are so pretty!! LOVE.
Dixie Chik
January 14, 2013 at 2:14 PMThanks Aimee!
Bree {Skinny Mommy}
January 14, 2013 at 1:19 PMLol!I am a terrible baker, so I like that you forgo any measuring here–totally my style! These rolls definitely are better than any storebought version.
Dixie Chik
January 14, 2013 at 2:56 PMThanks Bree 🙂
Maggie @ A Bitchin' Kitchen
January 13, 2013 at 11:15 PMI’ve been wanting to try making my own homemade burger buns for so long. These look fantastic – waaaay better than store bought!
Dixie Chik
January 14, 2013 at 2:56 PMThese are SO easy – let me know if you try them!