Courier Cookbook: Dinner Rolls and Buns

Let's be honest, the bread accompanying dinner is often the best part of the meal. Whether dipped in olive oil, gravy, or slathered with butter, dinner rolls never disappoint. Similarly, a good bun is the difference between a good and an outstanding burger/slider/sandwich. These recipes make the perfect rolls and buns every time.

THE BEST DINNER ROLLS

Submitted by Joey Marylander

Adapted from https://www.joshuaweissman.com/post/greatest-dinner-rolls

These rolls are soft, fluffy, and delicious.

Ingredients:

Tangzhong:

2 Tbsp (20g) bread flour

2 Tbsp (27g) water

4 Tbsp (60g) whole milk

Bread Dough:

2.5 cups (320g) bread flour

1 Tbsp (9g) active dry yeast (instant works also)

3/4 tsp (3g) fine sea salt

1/2 cup (120g) whole milk

1/4 cup (56g) sugar

3 Tbsp (42g) softened unsalted butter

1 whole egg, room temperature

Egg wash:

one egg

1 ½ Tbsp whole milk

Garlic Butter:

1-2 cloves garlic

1/4 cup (56g) unsalted butter

Flaky salt

Directions:

1.Mix all the tangzhong ingredients together over medium heat, and constantly whisk until it becomes a paste.

2. Once thick, remove from heat and let it cool to room temperature.

3. Follow yeast instructions and store in a warm area and let sit for 10 minutes.

4. In a stand mixer bowl, add the dry ingredients. Add in milk and yeast mixture, the tangzhong mix, and a whole egg. Mix on low speed, scraping the sides occasionally.

5. When dough starts coming together, increase speed to medium-low. Gradually add butter until incorporated and nothing sticks to the sides. About 5-7 minutes.

6. Place dough onto a work surface and roll into a tight ball.

7. Place dough ball into a lightly greased bowl and cover with a damp towel. Let rise at room temperature for 1-2 hours, or doubled in size.

8. Punch dough down and place onto a lightly floured work surface, and divide into 9 equal pieces (75 g each).

9. Lightly grease a 9x9 inch baking dish, roll dough pieces into small tight balls and place into the baking dish in rows of three. Cover with a damp towel and let proof for 1-2 hours.

10. Brush with egg wash (egg beaten together with a splash of whole milk). Bake in a preheated oven set to 350 degrees for 28-30 minutes.

11. For the garlic butter, finely chop garlic and add to a cold pan with unsalted butter. Heat over medium heat. Sweat the garlic for 30 seconds and immediately remove from the heat.

12. Remove buns from the oven and immediately brush with garlic butter and flaky salt. Honey butter is also a good option.

FANCY BUNS

Submitted by Jason Marylander

These buns are definitely worth the effort.

Combine:

½ cup whole milk

9 grams active dry yeast

Rest for 10 minutes until bloomed.

Combine in a mixer:

2 ¼ cups bread flour

1 tsp. fine sea salt

20 grams sugar

Heat on stove just until it comes together and then cool to room temperature:

20 grams bread flour

5 Tbsp. water

Combine yeast/milk with dry ingredients in the mixer with a dough hook at slow speed.

Add cooled water/flour mixture.

Then add:

1 egg

1 egg yolk

2 Tbsp. unsalted butter, one tablespoon at a time.

Combine until well incorporated - about 5 minutes.

Make balls of dough. Put in an oiled bowl. Cover with a damp warm towel and let rise in a warm place for 1 ½ hour or until doubled.

Cut into 6 equal pieces and place on a parchment covered cookie sheet.

Proof for 45 minutes. Brush with egg wash of egg and a splash of milk.

Bake at 400 degrees or 375 if using a convection oven for 12 minutes.

These are so good!