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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2/3 | cup (8 fl oz) | lukewarm water | 1 | large | eggs | 5 | tablespoons | unsalted butter, room tempature | 1 | cup | flour, bread, enriched | 2 | cups | flour, bread (KA brand best) or High Gluten flour | 1 | cup | Wheat flour, white, all-purpose, enriched, bleached | 1 | tablespoon | raw sugar | 1 1/4 | teaspoons | kosher salt | 2 1/2 | teaspoons | yeast, active dry | 1 | tablespoon | unsalted butter, softened |
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Steps
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Sequence
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Step
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| | 1 | 1) Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough. | | 2 | 2) Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 1 1/2 to 2 hours, until it''s just about doubled in bulk. | | 3 | 3) Gently deflate the dough, and transfer it to a lightly greased work surface. | | 4 | 4) Roll and pat the dough into a rough rectangle approximately 12" x 16". Put 2 tablespoons melted butter in a small bowl, and add the paprika, if desired; it''s there for color, and accentuates the buns'' swirl, but omit it if you wish. Spread the dough with the softened tablespoon of butter. | | 5 | 5) Starting with a long side, roll the dough into a log. | | 6 | 6) Cut the log in 1" slices, using a sharp knife, or a piece of dental floss looped between your fingers. | | 7 | 7) Lightly grease two 8" or 9" round cake pans. Arrange 8 buns in each pan. | | 8 | 8) Cover the pans, and let the buns rise for 60 minutes, until they''re noticeably puffy. Don''t let these buns rise too long; you want them to have enough rising power left to expand nicely in the oven. Towards the end of the rising time, preheat the oven to 350°F. | | 9 | 9) Uncover the pans, and brush each bun with some of the remaining melted butter. | | 10 | 10) Bake the buns for 22 to 25 minutes; they''ll color only slightly. | | 11 | 11) Remove the buns from the oven, and turn them out of the pan onto a rack. Brush with any remaining melted butter. Serve hot or warm. To reheat, place the buns on a baking sheet, tent lightly with aluminum foil, and bake for 10 minutes in a preheated 350°F oven. | | 12 | 12) Wrap any leftover buns airtight, and store at room temperature for several days. For longer storage, wrap airtight and freeze.
Yield 16 buns |
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