Just a quick note - the original asks for regular yeast, and a completely different method of mixing that did not work for me, but rather resulted in a very un-fluffy bun.
So for this recipe I use instant quick-rise yeast, which also omits the need for a second rising, thus making it a much quicker recipe to complete. As well, I have only written down the toppings that I like to use, but the choice is yours, based on your tastes and what's available in your pantry. Unless of course you don't want savoury buns, then you can leave them plain as I did on the photo (bottom)
So without any more ado, here is the recipe.
Dinner Buns
1/8 cup sugar
1/2 cup warm milk
1/4 cup warm water
1 Tbsp melted butter
1 egg
1/2 Tbsp instant quick-rise yeast
3/4 tsp salt
2 - 2 1/2 cups flour
1 tsp each poppy seed, course salt
1 egg, lightly beaten
Method
-In a large bowl, (I use my kitchen aid), combine sugar, milk, water, butter, egg and yeast. Mix well
-Add 1.5 cup flour, beating well for about 2 minutes.
-Add in salt, then slowly add in remaining flour until a soft dough forms.
-This is were I change to my dough hook and let it knead for several minutes. (much easier on the wrists this way)
-Let it rest for a few minutes. (since I'm using a quick-rise yeast, I find that resting it for a few minutes just makes a nicer final product)
-Working on a lightly floured surface, divide into 12 portions. Shape into balls and place evenly into a greased 9x13 pan.
-Cover with a light towel and let rise in a warm place until doubled, about 30 minutes. (if my stove area isn't too warm yet, I'll set the oven on 100 for a few minutes, then turn it off, and add the buns. Just make sure it isn't actually up to 100 degrees or you might end up with dry buns)
-when doubled, brush buns lightly with beaten egg. Sprinkle with poppy seeds and salt (or toppings of your choice)
-Bake @ 375 for 10-15 minutes or until golden brown.
Best if eaten fresh. Enjoy!
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