Categories: Bread
Ingredients
- 1 cup milk
- 1/4 cup brown sugar
- 2 tbsp. honey
- 1 packet or 2 1/4 tsp. active dry yeast
- 2 tbsp. butter
- 2 cloves garlic minced
- 3 cups all purpose flour, plus additional for dusting the countertop
- 1 cup bread flour
- 1/2 cup baking soda
- kosher salt
Directions
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In a small pan heat the milk, water, brown sugar and honey to 110 degrees. (Use a candy thermometer on this to make sure that you don’t overheat – if it gets too hot it will kill the yeast so it’s important to keep it between 110 and 115 degrees).
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It won’t take more than 3-5 minutes to achieve 110 degrees.
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Remove from heat and pour into your mixer bowl.
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Add the yeast and gently stir.
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Let sit for at least 15 minutes, preferably 20 or until mixture is frothy.
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Start to add the flour into the bowl with the dough hook blending on low speed. Meanwhile, melt the butter in a pan and add the minced garlic stirring just until garlic is fragrant.
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Add the butter and garlic to the mixer and continue to blend with the dough hook, increasing the speed until the dough has come together to form a smooth texture that can easily be pulled away and formed into a ball.
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Dust the countertop with flour, pat the dough into a large disc and cut into 4 equal pieces and then cut those pieces in half to form 8 pieces total.
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Roll these into balls and place on a large baking sheet that has been lined with parchment paper.
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Cover with a towel and put in a warm place for 15 minutes to rise.
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After rising roll the balls into 7 inch logs and place them back onto the baking sheet, cover and let rise again for another 30 minutes.
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When finished rising bring 8 cups of water to a boil in a large pan, add 1/2 cup of baking soda and reduce heat to a low boil. Using a slotted spatula place the dough logs in the water for 30 seconds on each side.
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Line a 2nd baking sheet with a fresh sheet of parchment paper and spray lightly with Pam.
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As you remove the dough from the water, carefully transfer them to the baking sheet and sprinkle with kosher salt.
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Continue this process until all 8 rolls are complete and then make 3 diagonal slices across the top of each.
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Set the oven to 425 degrees, adjust the racks so one is 2nd from the bottom and one is 2nd from the top.
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Put the buns on the top rack first, set the timer for 6 minutes.
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After the first 6 minutes move the baking sheet to the bottom rack and finish baking for the final 6 minutes but watch carefully to make sure they don’t over brown.
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You may need to rotate them one more time to the top if they look like they are getting too brown on the bottom rack.
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Let cool completely before removing from the baking sheet.