bagels / buns / rolls / english muffin bread
No-Knead Buttermilk Pull-Apart Rolls
24 rolls (adapted from https://alexandracooks.com) Make one day, bake the next What you need 4 cups (512 g) all-purpose or bread flour, plus more for shaping 2 to 3 teaspoons kosher salt (10 g) 2 tablespoons (25 g) sugar 2 teaspoons (8 g) instant yeast 1 cup (236 g) boiling water if humid hold back 2 to 4 tablespoons of water 1 scant cup (236 g) buttermilk 4 tablespoons melted butter 2 tablespoons melted butter flaky sea salt What to do In a large bowl whisk together the flour salt, sugar, and instant yeast. In a two quart cup pour the boiling water over the buttermilk and let stand for 10 minutes. Stir. Pour the buttermilk mixture and 4 tablespoons of the melted butter over the flour mixture. Stir until a sticky ball of dough forms. Cover the bowl and set aside in a warm place to rise for 2 hours, or until doubled in bulk. Grease a 9×13-inch baking dish. Flour a work surface and sprinkle flour lightly over the dough and around the edges. Coax the dough out of the bowl onto the floured work surface and shape into a rough ball using lots of flour as needed. Use a bench scraper to divide the ball into 24 small pieces (about 45 grams). Using as much flour as necessary, shape each piece roughly into a circle. It’s okay if each piece is a little misshapen. Place the dough balls into the prepared pan, spacing them evenly apart. At this point, you can cover the pan and refrigerate overnight. Otherwise, heat the oven to 375F. Let the dough rise, uncovered, for 25 to 35 minutes, or until the dough pieces have puffed to almost fill the pan. (Note: If you refrigerate overnight, remove the pan 30 to 45 minutes prior to baking.) Transfer the pan to the oven and bake for 20-25 minutes, or until golden brown. If the rolls aren’t beginning to brown after 15 minutes, turn the oven up to 400F. Remove pan from the oven and immediately brush the surfaces of the rolls with the remaining 2 tablespoons of melted butter. Sprinkle flaky salt over top to taste. Let the rolls cool in the pan for 5 minutes, then turn the pan out onto a cooling rack. |
Sourdough Bagels
adapted from Little Spoon Farm Makes 8 What you need: Active Sourdough starter (let sit for 8-10 hours) 20 g sourdough starter 40 g all-purpose flour 40 g water Bagel Dough (let sit for 8 hours until double) 100 g active sourdough starter 255 g water 40 g honey (or sugar) 10 g kosher sea salt 500 g bread flour Water Bath 5-6 cups water 1 tablespoon molasses What to do: Make Sourdough Starter (8 a.m.) 9-10 hours before you plan to mix the dough, add the ingredients to make 100 g of active sourdough starter to the mixer bowl. Stir until combined, loosely cover, and let the starter rise at room temperature. The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface. Make the Dough (8 p.m.) In the bowl of the stand mixer, stir together the starter, water, honey and salt with a spatula. Add the bread flour and stir the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer and mix the dough on the lowest speed for 6 minutes. (or 10 minutes by hand). Cover the bowl with plastic wrap (a flour sack towel lets it dry out) and let rest at room temperature for 8-10 hours until doubled. Prepare for baking (8 a.m.) Line a baking sheet with parchment paper and sprinkle generously with semolina flour. Turn the dough out onto a clean work surface and divide into 8 equal pieces. Shape each piece into a ball and use your finger to poke a hole straight down through the middle of the dough. Pick the bagel dough up, gently shape the ring and place on the parchment paper. They should be a bit rounded, not flat (see photo above). Repeat with remaining dough balls. Cover the dough with plastic wrap and let rise for 30-60 minutes or until puffy. Preheat oven to 425°F making sure that the oven rack in the center position. Bring 4 inches of water to a boil in a deep frying pan and add 1 tablespoon of molasses. Once the bagels have finished rising, boil them for 1 minute on each side. Only boil 4 at a time, making sure not to crowd the pan. Use a mesh strainer to remove the bagels and let rest on the parchment paper. Sprinkle the tops with your choice of toppings. Bake the bagels at 425°F (218°C) for 20-25 minutes or until golden brown. Notes Keep baked bagels covered, at room temperature for up to 1 week. To Freeze baked bagels: Let the bagels cool completely. Place in a freezer-safe container for up to 3 months. |
Bagels
adapted from foodiewithfamily.com Makes 8 bagels What you need: 4 1/2 cups bread flour (1 lb 3oz / 540 g) 1 Tablespoon instant yeast (12 g) 1 Tablespoon white sugar (13 g) 2 teaspoons kosher salt (12 g) 1 1/4 cups plus 2 Tablespoons water (325 ml) Toppings: Poppy seeds (optional) Sesame seeds (optional) Onion flakes (optional) Bagel water Boil 2 quarts water 2 Tablespoons molasses What to do: Combine flour, yeast, sugar, salt in the mixing bowl of a stand mixer with a dough hook. Mix on low speed gradually adding the water until a shaggy dough forms. Continue mixing with the dough hook until well-developed, about 6-8 minutes. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and let rise until doubled – about 1 1/2 hours. Divide dough into 8 pieces. Form each piece into a tight ball. Arrange dough balls on a parchment lined baking sheet sprinkled with semolina (to avoid sticking) 2 inches apart. Cover and let the bagels rest for 20 minutes. Insert one finger into each dough ball and gently widen the holes to about 1 inch. Preheat oven to 425 degrees F. Bring 2 quarts water to a boil in a deep frying pan. Add molasses. Boil the bagels, four at a time for 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet. Sprinkle with desired toppings. Bake in preheated oven until the bagels begin to brown, 20 to 22 minutes. |
Hamburger Buns / Kimmelweck Rolls
Makes 10 rolls What you need: 4 cups bread flour (1 lb 1 oz / 480 g) 3 tablespoons instant potato flakes (11 g) 3 tablespoons sugar (38 g) 2 teaspoons kosher salt (12 g) 2 1/2 teaspoons instant yeast (15 g) 1 1/4 cups lukewarm milk (105 degrees) 1 large egg beaten 6 tablespoons butter softened to room temperature, cut into pieces (84 g) Topping: 1 egg beaten well sesame seeds coarse salt caraway seeds In a stand mixer: Put dry ingredients in the bowl of a stand mixer fitted with a dough hook. Mix for 1 minute. While mixing on low speed add milk, egg, and butter. Continue mixing on low for 10 minutes, or until a smooth, elastic dough is formed. Transfer to a large bowl sprayed with cooking oil. Cover with a tea towel and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 - 2 hours. To form rolls: Line a large baking sheet with parchment paper. Divide dough into 10 equally sized pieces Cup your hand over one piece at a time and roll in a clockwise motion until the surface of the roll is smooth and it has formed a tight ball. Transfer to the lined baking sheets, leaving about 3 inches between rolls. Flatten gently with the palm of your hand, and let rise in a warm, draft-free place until puffy, about 30 minutes. Preheat oven to 375°F. Cut a 1/4 inch deep X in the top of each roll. Brush the dough with beaten egg and sprinkle with desired toppings. Bake for 20-22 minutes, or until deep golden brown. Cool the rolls on a rack for at least 10 minutes before slicing |
English Muffin Bread
Makes one loaf (Adapted from King Arthur Baking Co) What you need: 3 cups Unbleached All-Purpose Flour (360g) 1 tablespoon sugar (14g) 1 1/2 teaspoons salt (9g) 1/4 teaspoon baking soda 1 tablespoons instant yeast 1 cup milk (227 g) 1/4 cup water (57 g) 2 tablespoons vegetable or olive oil Cooking spray Semolina flour or cornmeal, to sprinkle in pan What to do: Whisk together the flour, sugar, salt, baking soda, and instant yeast in the bowl of a stand mixer. Combine the milk and water in a microwave-safe cup and heat to between 120°F and 130°F (about one minute). Stir in the olive oil. Using the stand mixer at low speed, with beater attachment, pour the warm liquid over the dry ingredients and mix until thoroughly combined. Beat at high speed for 1 minute; the dough will be smooth and very soft. If you don't have a stand mixer beat by hand for 2 to 3 minutes, or until the dough is smooth and starting to become elastic. Lightly spray a 9" x 5" loaf pan. Sprinkle the bottom and sides with semolina flour or corn meal. Scoop the soft dough into the pan. With damp fingers level the dough in the pan. Cover the pan with plastic wrap sprayed with cooking oil, and let the dough rise till it's just barely crowned over the rim of the pan. It should be no more 1/4" over the rim. This will take about 35-45 minutes. While the dough is rising, preheat the oven to 400°F. Remove the plastic wrap, and bake the bread for 22 to 25 minutes, till it's a dark golden brown and the interior temperature is 190°F. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing. |