Hey Friends!
I was invited to guest post over at my good friend Emily Miller's blog today!
Emily is a close friend I made while living in the great city of Chicago, and has taught me many things including a reverance for Patron Saints.
She is a newlywed that blogs over at EmMillerWrites, writes for Start Marriage Right and The Chicago Sun-times!
Over on her blog she has been doing a FANTASTIC series on Hospitality called You're Welcome.
This series has a lot of awesome stuff about being hospitable and why being hospitable is important so go check it out!
Also-Emily is in general really fun and witty....so take some time to check out her blog in full.
Don't worry-she gave me permission to let you blog stalk her!
Have a good weekend!
- 1 packet active-dry yeast (about 1 tablespoon)
- 1/2 cup warm water
- 1/2 cup warm whole milk
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 3 cups all-purpose flour
- egg wash – 1 egg mixed with 1 tablespoon water
- 1 tablespoon of each: toasted sesame seeds, poppy seeds, dried garlic, dried onion (or any seeds/toppings you like)
- 1 teaspoon maldon salt
In the mixing bowl of your mixer, add the yeast into the warm water. Stir. Let it sit until dissolved. In a separate bowl, stir the warm milk, with the egg, sugar, and salt. Mix well. Add the melted butter. Stir again to mix well. Add mixture to the yeast.
Put the dough hook onto your mixer and stir the mixture well. Add the flour, one cup at a time and mix well after each addition. About 3 minutes. Continue kneading at low speed for 8 minutes. The dough will be smooth and spring back when touched. Remove the dough from the mixer bowl, and lightly oil it. Return the dough to the mixing bowl. Cover with plastic wrap and a couple dish towels. Put into a warm place and let rise until doubled in bulk; about 60 minutes.
While the dough is rising combine the seeds with the onion and garlic as well as the salt. Set aside.
Lightly flour your work surface and turn the dough out onto the flour. Lightly knead for a couple minutes with your hands. Divide the dough into 8 pieces, they will be about 3 ounces each. Shape each into a tight ball. Transfer the balls to a baking sheet covered with a silpat or parchment paper. Let them rise in a warm place (I like to slide into an over that was gently heated for a couple minutes. Turn the heat off) and let the dough rise until they are puffy and about the size of a burger patty. About 40 minutes.
Pre-heat the oven to 375°F. Lightly brush the tops with the egg wash. Gently sprinkle with the seed/onion mixture. Bake the buns for 17 minutes or until golden. Let the buns cool to room temperature before serving. Serve. Eat.
*Jenny G