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      Brioche Burger Buns

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      Buttery and tender, our brioche buns are the luxurious accompaniment your cookouts need. We sprinkled them with sesame seeds and flaked sea salt for a touch of tradition.

      Brioche Burger Buns

      2½ cups (313 grams) all-purpose flour, divided
      2 cups (254 grams) bread flour, divided
      3 tablespoons (36 grams) granulated sugar
      1 tablespoon (9 grams) kosher salt
      2¼ teaspoons (7 grams) active dry yeast
      1 cup (240 grams) water
      ¼ cup (60 grams) plus 1 tablespoon (15 grams) whole milk, divided
      ¼ cup (57 grams) unsalted butter
      2 large eggs (100 grams), room temperature and divided
      1 large egg yolk (19 grams), room temperature
      1 tablespoon (9 grams) sesame seeds
      1½ teaspoons (5 grams) flaked sea salt

      In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup (125 grams) all-purpose flour, 1 cup (127 grams) bread flour, sugar, kosher salt, and yeast.
      In a medium saucepan, heat 1 cup (240 grams) water, ¼ cup (60 grams) milk, and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed until combined. Add 1 egg (50 grams) and egg yolk, and beat until combined. With mixer on low speed, gradually add 1¼ cups (156 grams) all-purpose flour and remaining 1 cup (127 grams) bread flour, beating just until combined and stopping to scrape sides of bowl.
      Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 11 to 12 minutes, stopping to scrape sides of bowl and dough hook. Add up to remaining ¼ cup (31 grams) all-purpose flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
      Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
      Line a baking sheet with parchment paper.
      Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and divide into 10 portions (about 101 grams each). Roll 1 portion into a smooth round. (See Note.) (Keep remaining dough covered to prevent it from drying out.) Press flat into a 3-inch disk. Repeat with remaining dough, and place at least 2 inches apart on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.
      Preheat oven to 350°F (180°C).
      In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) milk. Brush buns with egg wash. Top with sesame seeds and sea salt.
      Bake until golden and an instant-read thermometer inserted in center registers 190°F (88°C), 12 to 15 minutes. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

      Turn out dough onto a lightly floured surface, and divide into 10 portions (about 101 grams each). Roll 1 portion into a smooth round, gently cupping and rolling dough between your palms to form a smooth ball. (Keep remaining dough covered to prevent it from drying out.)Press flat into a 3-inch disk. Repeat with remaining dough, and place at least 2 inches apart on prepared pan.Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes. Brush buns with egg wash. Top with sesame seeds and sea salt.

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      How To: Peanut Butter Banana Bread

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      Your weekend brunch plans are calling! What could be better than a relaxing weekend brunch complete with this homemade Peanut Butter Banana Braid? These flavors are kid-approved, and you can get the whole family involved in shaping and twisting the dough with our step-by-step photos to aid you along the way. Serve this braid with fresh fruit and a bubbly drink for the maximum at-home brunch experience. And if you’re looking for more incredible banana recipes, you can find this braid and more in our May/June 2020 issue.
      BRAID YOUR BREAD
      Roll dough into a 16×10-inch oval. Using a small knife or bench scraper, score (or mark) a 13×4-inch rectangle in center of dough, leaving a 1½-inch border on short sides and a 3-inch border on long sides.

      Spread Peanut Butter Filling in rectangle; sprinkle banana onto filling.

      Cut 1-inch-wide strips along each side of filling. At top and bottom, trim ends to width of filling, and fold over filling.

      Starting on left side, stretch, twist, and fold top strip over filling, ending just below opposite top strip. Repeat with top strip on right side.

      Continue pattern, alternating left and right, until you reach end of strips.

      Tuck and pinch last strip. (If dough is not sticking to itself, dab with a little water to help it seal.) LEGGI TUTTO

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      Peanut Butter Banana Braid

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      Elegant but packing the homey, nostalgic flavor of peanut butter and banana, this braided bread is the perfect way to enjoy something classic in a gorgeous new package.

      Peanut Butter Banana Braid

      3 cups (382 grams) bread flour, divided
      3 tablespoons (36 grams) granulated sugar
      2½ teaspoons (7.5 grams) kosher salt
      2¼ teaspoons (7 grams) active dry yeast
      ½ cup (120 grams) whole milk
      ¼ cup plus 1 tablespoon (75 grams) water, divided
      ¼ cup (57 grams) unsalted butter
      2 teaspoons (8 grams) vanilla extract
      2 large eggs (100 grams), room temperature and divided
      Peanut Butter Filling (recipe follows)
      ½ cup (100 grams) chopped banana
      Garnish: confectioners’ sugar

      In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (191 grams) flour, granulated sugar, salt, and yeast.
      In a medium saucepan, heat milk, ¼ cup (60 grams) water, butter, and vanilla over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed until combined. Beat in 1 egg (50 grams). With mixer on low speed, gradually add remaining 1½ cups (191 grams) flour, beating just until combined and stopping to scrape sides of bowl.
      Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 6 to 7 minutes, stopping to scrape sides of bowl and dough hook. (Dough will be elastic and pull away from sides of bowl but stick to bottom of bowl.) Turn out dough onto a lightly floured surface, and shape into a smooth round.
      Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until almost doubled in size, 45 minutes to 1 hour.
      Punch down dough, and let stand for 5 minutes. Turn out onto a lightly floured sheet of parchment paper. Roll into a 16×10-inch oval. Using a small knife or bench scraper, score (or mark) a 13×4-inch rectangle in center of dough, leaving a 1½-inch border on short sides and a 3-inch border on long sides. Spread Peanut Butter Filling in rectangle; sprinkle banana onto filling. Cut 1-inch-wide strips along each side of filling. At top and bottom, trim ends to width of filling, and fold over filling. Starting on left side, stretch, twist, and fold top strip over filling, ending just below opposite top strip. Repeat with top strip on right side. Continue pattern, alternating left and right, until you reach end of strips. Tuck and pinch last strip. (If dough is not sticking to itself, dab with a little water to help it seal.) Transfer dough, on parchment, to a baking sheet. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.
      Preheat oven to 350°F (180°C).
      In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Brush top and sides of dough with egg wash.
      Bake until golden brown and an instant-read thermometer inserted in bread registers 190°F (88°C), 20 to 25 minutes. Garnish with confectioners’ sugar, if desired. Serve warm or at room temperature.

      BRAID YOUR BREAD:1. Roll dough into a 16×10-inch oval. Using a small knife or bench scraper, score (or mark) a 13×4-inch rectangle in center of dough, leaving a 1½-inch border on short sides and a 3-inch border on long sides.2. Spread Peanut Butter Filling in rectangle; sprinkle banana onto filling.Cut 1-inch-wide strips along each side of filling. At top and bottom, trim ends to width of filling, and fold over filling.3. Starting on left side, stretch, twist, and fold top strip over filling, ending just below opposite top strip. Repeat with top strip on right side.4. Continue pattern, alternating left and right, until you reach end of strips.Tuck and pinch last strip. (If dough is not sticking to itself, dab with a little water to help it seal.)

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      Peanut Butter Filling

      ¼ cup (57 grams) unsalted butter, softened
      ⅓ cup (73 grams) firmly packed light brown sugar
      ⅓ cup (85 grams) creamy peanut butter

      In a medium bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 1 to 2 minutes. Add peanut butter, and beat just until combined. Use immediately.

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      Corona® Beer Rolls

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      This small-batch clover-style roll recipe includes dough infused with Corona® beer for a hint of malty flavor and subtle sweetness that pairs perfectly with roasted garlic, cotija cheese, and cilantro. Achieve the clover shape by placing three dough balls into a muffin cup for a unique presentation. 

      Corona® Beer Rolls

      ¾ cup plus 3 tablespoons (225 grams) warm Corona beer (105°F/41°C to 110°F/43°C), divided
      2¼ teaspoons (7 grams) active dry yeast
      ¾ tablespoon (15.75 grams) honey
      2⅔ cups (339 grams) bread flour
      5 ounces (141 grams) grated cotija cheese, divided
      ½ recipe Roasted Garlic (recipe follows)
      1 tablespoon (12 grams) granulated sugar
      1 tablespoon (2 grams) chopped fresh cilantro
      ½ tablespoon (4.5 grams) kosher salt
      2 tablespoons (28 grams) unsalted butter, melted
      Garnish: flaked sea salt, grated cotija cheese, chopped fresh cilantro

      In a small bowl, stir together ½ cup (120 grams) warm beer, yeast, and honey. Let stand until foamy, 5 to 10 minutes.
      In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, 4 ounces (113 grams) cheese, half of Roasted Garlic, sugar, cilantro, and kosher salt. Add yeast mixture and remaining ¼ cup plus 3 tablespoons (105 grams) warm beer, and beat at low speed until a smooth, elastic dough forms, 8 to 9 minutes.
      Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 40 minutes.
      Spray a 12-cup muffin pan with cooking spray.
      Punch down dough, and turn out onto a lightly floured surface. Divide dough into 12 portions (about 60 grams each). Working with 1 portion at a time (keep remaining dough covered to prevent it from drying out), divide each portion into 3 pieces (about 20 grams each). Roll each piece into a ball. Place 3 dough balls in each prepared muffin cup. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 40 minutes. (Alternatively, cover tightly, and refrigerate overnight. When ready to bake, let stand at room temperature for 30 minutes.)
      Preheat oven to 400°F (200°C).
      Brush rolls with melted butter, and sprinkle with remaining 1 ounce (28 grams) cheese.
      Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 8 to 10 minutes, rotating pans halfway through baking. Brush with melted butter again, and sprinkle with sea salt, cheese, and cilantro, if desired. Serve warm or at room temperature.

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      Roasted Garlic

      1 large (2½-inch) head garlic (about 73 grams)
      1 teaspoon (5 grams) olive oil
      ¼ teaspoon kosher salt

      Preheat oven to 350°F (180°C).
      Cut ¼ inch off top end of garlic, keeping cloves intact. Place garlic, cut side up, on foil. Drizzle with oil, and sprinkle with salt; wrap garlic in foil.
      Bake until soft, 1 hour to 1 hour and 10 minutes. Let cool completely. Squeeze pulp into a small bowl, and mash with a fork.

      3.5.3251

       

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      Pretzel Buns

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      With the saltiness and chewiness of your favorite ballpark snack, our Pretzel Buns bring brilliant texture and taste to the table.

      Pretzel Buns

      4¼ to 4½ cups (540 to 572 grams) bread flour, divided
      2 tablespoons (28 grams) firmly packed light brown sugar
      2¼ teaspoons (7 grams) active dry yeast
      1½ teaspoons (4.5 grams) kosher salt
      9½ cups (2,280 grams) plus 1 tablespoon (15 grams) water, divided
      2 tablespoons (28 grams) unsalted butter
      ¼ cup (60 grams) baking soda
      1 large egg yolk (19 grams)
      2 tablespoons (20 grams) flaked sea salt

      In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (254 grams) flour, brown sugar, yeast, and kosher salt.
      In a small saucepan, heat 1½ cups (360 grams) water and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm butter mixture to flour mixture, and beat at medium speed until combined. With mixer on low speed, gradually add 2¼ cups (286 grams) flour, beating just until combined and stopping to scrape sides of bowl.
      Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 7 to 8 minutes, stopping to scrape sides of bowl and dough hook. Add up to remaining ¼ cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
      Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
      Place a large piece of parchment on work surface, and dust with flour.
      In a 4-quart stockpot, bring 8 cups (1,920 grams) water and baking soda to a slow boil over low heat.
      On a very lightly floured surface, divide dough into 10 portions (about 95 grams each). Shape each portion into a smooth ball. (See Note on page 55.) Press each ball flat into a 3-inch disk, and place on floured parchment paper. Cover and let rise in a warm, draft-free place (75°F/24°C) for 20 minutes.
      Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper.
      Carefully drop buns, 2 to 3 at a time, into slow boiling water-baking soda mixture. Cook for 30 seconds; turn, and cook for 30 seconds. Using a spider strainer, remove from water, letting excess drip off, and place at least 1½ inches apart on prepared pans.
      In a small bowl, whisk together egg yolk and remaining 1 tablespoon (15 grams) water. Brush buns with egg wash. Using a lame or sharp paring knife, score a 1-inch “X” in top of each bun. Sprinkle with sea salt.
      Bake until deep golden brown, 18 to 20 minutes. Let cool on pans for 15 minutes. Remove from pans, and let cool completely on wire racks before slicing.

      Shape and Bake: On a very lightly floured surface, divide dough into 10 portions (about 95 grams each). Use your palm to press down on dough to release any air bubbles. Rotate your hand until dough starts to form a ball; turn your hand, and make a “C” shape. Keep dough under your palm, and continue rotating your hand and applying pressure in same direction until dough becomes a smooth, tight ball.Press each ball flat into a 3-inch disk, and place on floured parchment paper. Cover and let rise in a warm, draft-free place (75°F/24°C) for 20 minutes.Carefully drop buns, 2 to 3 at a time, into slow boiling water-baking soda mixture. Cook for 30 seconds; turn, and cook for 30 seconds. Using a spider strainer, remove from water, letting excess drip off, and place at least 1½ inches apart on prepared pans.In a small bowl, whisk together egg yolk and remaining 1 tablespoon (15 grams) water. Brush buns with egg wash. Using a lame or sharp paring knife, score a 1-inch “X” in top of each bun. Sprinkle with sea salt.

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      French Onion Bread

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      We’re flipping the script on your favorite onion soup. This pillowy bread round combines sherry, thyme, and caramelized onions to impart the traditional French onion flavor while Gruyère brings cheesy decadence to the formula.

      4.0 from 1 reviews

      French Onion Bread

      4¼ cups (531 grams) all-purpose flour, divided
      ¼ cup (50 grams) granulated sugar
      2¼ teaspoons (7 grams) active dry yeast*
      1 teaspoon (3 grams) kosher salt
      ½ cup (120 grams) whole milk
      ½ cup (120 grams) water
      ⅓ cup (76 grams) unsalted butter
      ¼ cup (60 grams) sour cream
      1 large egg (50 grams)
      Caramelized Onions (recipe follows)
      ½ cup (113 grams) unsalted butter, softened
      2 tablespoons (4 grams) fresh thyme
      8 ounces (227 grams) Gruyère cheese, shredded and divided

      In the bowl of a stand mixer, whisk together 2 cups (250 grams) flour, sugar, yeast, and salt by hand.
      In a medium saucepan, heat milk, ½ cup (120 grams) water, butter, and sour cream over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and using the paddle attachment, beat at medium speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating until combined.
      Switch to the dough hook attachment. Beat at low speed until a soft, smooth, and somewhat sticky dough forms and pulls away from bowl, 9 to 10 minutes. Add up to remaining ¼ cup (31 grams) flour if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
      Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
      Spray a 9-inch round cake pan with cooking spray.
      Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into a 21×12-inch rectangle. In a small bowl, combine softened butter and thyme. Spread thyme butter onto dough, leaving a ½-inch border on one long side. Sprinkle and spread Caramelized Onions onto butter. Sprinkle 6 ounces (170 grams) cheese onto onions.
      Starting with long side opposite border, roll dough into a log, pinching seam to seal. Place log seam side down, and cut in half lengthwise, leaving 1½ inches at one end. Turn halves cut sides up, and carefully twist dough pieces around each other; form into a circle. Place, cut sides up, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
      Position one oven rack in center and one at top of oven. Preheat oven to 350°F (180°C).
      Bake on center rack for 30 minutes. Sprinkle remaining 2 ounces (57 grams) cheese on top, and bake until cheese is melted and golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 15 to 20 minutes more, placing a piece of foil on top rack of oven to prevent excess browning, if necessary. Let cool in pan for 20 minutes. Remove from pan. Serve warm or at room temperature.

      *We used Red Star Active Dry Yeast

      3.5.3251

      4.0 from 1 reviews

      Caramelized Onions

      ¼ cup (57 grams) unsalted butter
      2 pounds (908 grams) Vidalia onions, thinly sliced (about 8 cups)
      1 teaspoon (3 grams) kosher salt
      ½ teaspoon (2 grams) granulated sugar
      ½ teaspoon (1 gram) ground black pepper
      ½ cup (120 grams) dry sherry

      In a large Dutch oven, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, about 15 minutes. Add salt, sugar, and pepper; cook, stirring occasionally, until onion is deep golden brown, 30 to 40 minutes.
      Increase heat to high. Add sherry; cook until most of liquid has evaporated. Transfer to a glass bowl, and let cool to room temperature.

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      Sourdough Biscuits

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      Looking for ways to use up your sourdough discard? This easy biscuit recipe is great for quick breakfasts for any size group. The biscuits are light, flaky, and best enjoyed with a drizzle of syrup or a bit of jam.  Once you try making them with discard, you might never go back!

      Sourdough Biscuits

      2 cups (250 grams) all-purpose flour
      4 teaspoons (20 grams) baking powder
      2 teaspoons (6 grams) kosher salt
      1 cup (227 grams) cold unsalted butter, cubed
      1½ cups (413 grams) sourdough starter discard, room temperature
      ½ cup (120 grams) heavy whipping cream
      2 tablespoons (28 grams) salted butter, melted

      Preheat oven to 425°F (220°C), and position oven rack in upper third of oven. Line a baking sheet with parchment paper.
      In a large bowl, stir together flour, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly with some larger pieces of butter remaining. In a small bowl, stir together sourdough discard and cream. Add discard mixture to flour mixture, and stir with a fork until a cohesive dough is formed.
      Turn out dough onto a lightly floured surface, and knead gently just until dough comes together. Pat dough into a 10×7½-inch rectangle, 1 inch thick. (The thickness is more important than the size of the rectangle; you want the dough no less than 1 inch thick so that the biscuits puff up beautifully.) Using a sharp knife, cut dough into 12 squares. (If you prefer round biscuits, cut dough using a 2½-inch round cutter, rerolling scraps only once. I find that biscuits formed from scraps never get the loft of the regular biscuits, and squares are just easier.) Place biscuits 2 inches apart on prepared pan. Lightly brush top of biscuits with melted butter.
      Bake until golden brown, 13 to 15 minutes, turning pan halfway through baking. Let cool on pan for 3 minutes; serve warm.

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      Three Ingredient Cream Cheese Mini Biscuits

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      These tiny biscuits are rich and buttery beyond words! Serve them when you’re short on time, or when you’re looking for a fuss-free bite.This year we’ll be celebrating Easter with a lot less people around our table, but I’m still holding tight to our holiday dinner traditions. I’ll be making a smaller version of Easter dinner with a turkey breast I found in the freezer, some scaled-down sides, and these lemon icebox pies in jars for a sweet ending.Last weekend I was able to replenish my eggs and dairy, but flour is still proving to be elusive. I was planning to make my favorite buttermilk dinner rolls, but ultimately decided 7 cups of flour for one recipe was too much to part with right now. Instead I’ll be whipping up these truly decadent cheesy mini biscuits.
      This is a recipe that’s easy to commit to memory. You’ll need a package of cream cheese, a stick of butter, and a cup of self-rising flour. If you don’t keep self-rising flour on hand, then a cup can easily be made at home with my recipe notes. 

      When measuring flour for this recipe, I recommend the spoon-and-sweep method. Spoon flour into the measuring cup until overflowing, and then sweep the top level with the back of a flat butter knife. This will help you avoid tough biscuits, which can happen with too much flour. You could also weigh 120g of flour on a scale to be absolutely certain you’re getting the amount right.
      These baby biscuits bake in a mini muffin tin (1 3/4-inch cavities), and you won’t even need to grease the pan! These biscuits butter themselves!The dough is lax enough to pipe into the cavities, but if your dough seems too firm to pipe, place batter in the tin using two spoons.
      Fill the cavities all the way to the top! The tops may look a little ragged, but you can smooth them down by dipping fingertips in water and then lightly tamping them down.
      Bake until the edges are puffed and lightly golden brown.

      These little biscuits are so rich and cheesy, they could almost be an appetizer or part of a cheese course! Although they are delectable warm, they are also quite good at room temperature. I might just serve these as an hors d’oeuvre when family and friends are able to celebrate together again.

      Three Ingredient Cream Cheese Mini BiscuitsYields 14-16 mini biscuitsThis recipe requires the use of a mini muffin pan.1 package (8 oz.) cream cheese, at room temperature1/2 cup (1 stick/113g) unsalted butter, at room temperature1 cup (120g) self-rising flour (*see note for substitution)Preheat oven to 400°F.In the bowl of an electric mixer, beat the cream cheese and butter until creamy. Gradually add flour beating at low speed, just until blended.Pipe or spoon dough into ungreased mini muffin pans (1 3/4 inch cavities), filling them full to the tops. If dough looks ragged, dip fingertips in water and pat down any peaks in the dough. Bake for 15-17 minutes, or until the muffins are lightly puffed and golden around the edges. Serve warm.*Note: For homemade self-rising flour, combine 1 cup of all-purpose flour in a bowl and whisk in 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Use in this recipe as a replacement for self-rising flour.
      link Three Ingredient Cream Cheese Mini Biscuits By Heather Baird Published: Saturday, April 11, 2020Saturday, April 11, 2020Three Ingredient Cream Cheese Mini Biscuits Recipe LEGGI TUTTO