Hey some of us have them and some don't. Mine are epic - softly dimpled, round with just the right golden color and if you're thinking otherwise just get your minds out of the gutter right now! I'm speaking of the sandwich rolls I made yesterday.
It never ceases to amaze me the pure simplicity involved in making great bread and buns. It is as easy as warm water, yeast, a touch of sugar, a little butter and flour - even the flour doesn't have to be fancy. I mean they don't call it all-purpose for nothin'.
Thanks to my trusty Kitchen Aid it all came together in about 15 minutes flat. After an hour's rise and a little shaping, the little balls of dough were nestled into my spankin' brand new whoopie pie pans and a half hour later they hit the oven and came out looking like this!
Oh about the whoopie pie pans - well, if you follow JBug's at all, you'll know that traditionally in May I make a truckload of whoopie pies the Big Guy takes to one of his classes as reward for his students. It's a heck of a job coming up with 6 or 7 dozen of the things, so this year I bit the bullet and ordered a couple of pans from Amazon - my favorite source. They're amazing - no stick, perfectly sized, heavy guage and a baker's dream thanks to Wilton! I got them last week and immediately thought they'd be perfect for making sandwich rolls in addition to the job for which they're intended.
As for the sandwich - picture a lovely lean pork tenderloin, thinly sliced and browned quickly on a flat top grill until juicy and tender, topped with a mustardy coleslaw, some barbecue sauce, pickled jalapenos and crunchy onions. Is your mouth watering yet? In case you want to know, it's our retake on a classic Southern Illinois Barbecue Sandwich. Hit the link and hear about the original!
Oh, one more thing - neither Amazon or Wilton have compensated me in any way shape or form for commenting on their services/products. In fact, it's very much the reverse. I just like their stuff.
1 cup very warm water
1 teaspoon sugar
1 tablespoon dry yeast
1 large egg
2 tablespoons softened butter
1/4 cup granulated sugar
1 teaspoon kosher salt
3 to 3-1/2 cups all-purpose flour
2 tablespoons melted butter
Dissolve sugar into warm water in a small bowl or 2 cup measuring cup. Sprinkle yeast on top, stir lightly and set aside to proof for 5 minutes until foaming. Meanwhile in bowl of a stand mixer using the paddle attachment, combine egg, butter, sugar and salt together. With the motor running add proofed yeast and 1-1/2 cups of flour. Mix on medium speed for 3 minutes until mixture has a soft stringy like consistency. Switch attachment to dough hook and with the motor running, slowly add another cup of flour and letting the dough hook knead the soft dough. Keep adding flour a tablespoon at a time until the dough leaves the sides of the bowl and starts to climb the dough hook – you’re looking for a soft but not sticky dough. This process should take approximately 5 more minutes. When dough is soft and elastic, remove from bowl and place into another container that has been sprayed with cooking spray. Cover with plastic wrap and allow to rise until doubled in bulk (approximately 1 hour).
Gently deflate the dough and form it into a long cylinder on a lightly floured board. Cut into 12 equal pieces. Form pieces into round balls and place on a greased baking pan approximately 2-1/2 inches apart. Allow to rise for 30 minutes or until puffy. Brush tops with half the melted butter, then bake buns in a preheated 375 oven for 12 to 15 minutes until golden brown. Remove from oven and brush tops with remaining butter. Flip out onto cooling rack. Makes 1 dozen rolls.