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Fresh and homemade. All is right with the world.
Put the warm water into a small bowl. Pour yeast into the warm water with a pinch of sugar. Stir well. Allow yeast to proof until bubbly and active, about 5-10 minutes.
In the large bowl of a stand mixer add the proofed yeast, warm milk, oil, egg, sugar, salt and 1 1/2 cups of the flour.
With the paddle attachment, on low speed mix ingredients for five minutes. The batter should be smooth.
Change to the dough hook and add 1 cup of flour. Mix on low speed until flour is incorporated. Add only enough of the remaining flour, a little at a time, until a medium soft dough forms. The dough should be tacky, but not sticky.
Continue to knead the dough in the mixer or by hand on a lightly floured countertop until smooth and elastic. There will be very small bubbles just under the surface of the dough when it has been kneaded enough.
Gather dough into a ball. Place into a greased bowl, turn dough over once so that the entire surface is lightly coated with oil. Cover bowl with a slightly damp kitchen towel and let it rest for 30 minutes.
Punch dough down and work out the large yeasty bubbles. Divide into 8 equal sized pieces. The use of a kitchen scale will help to make the pieces equal in weight, if you care about that sort of thing.
Form each piece of dough into a smooth ball. Flatten the balls out just a little bit by pressing the top lightly with your hand.
Using a parchment lined or well greased baking sheet, place 8 buns staggered on the baking sheet. They need to be staggered so that there will be enough room between them for rising. Cover with a damp kitchen towel and allow to rise in a warm place for 30 minutes.
Preheat oven to 375 F. If topping buns with sesame seeds: With a fork, mix the egg white and the 2 teaspoons water together until well combined. Lightly brush the egg white mixture over the tops of he risen buns. Sprinkle as desired with sesame seeds.
Bake at 375 F for 15-20 minutes until golden brown. Remove from oven and allow to cool before serving, otherwise the buns will be too soft to handle. Cut in half for serving.
NOTE: These buns store very well at room temperature for two days if properly protected. I put mine in plastic bags.
This Low Fat Banana, Date & Nut Bread may be low on fat, but it’s not low on flavor! It’s perfect to enjoy with that morning tea or coffee. This recipe makes two loaves, one to eat now, and one to put in the freezer to enjoy later.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!