Signature Brown Butter Buns
Erin’s most requested bread recipe, these rolls are next-level. The tangzhong method creates a pillow-like interior, similar to biting through a cloud.
- Yield: 15 dinner rolls, 9 hamburger buns, or 6 long sandwich rolls
- Prep Time: 2 hr
- Cook Time: 20 min
Part 1 (Prep the Butter):
- Place 5 Tablespoons of butter in a small glass bowl.
- Melt the remaining 5 Tablespoons in a small saucepan over medium heat.
- Swirl the pan and heat it until the butter foams and the milk solids brown and smell nutty.
- Scrape the butter and browned bits into the glass bowl with remaining butter and stir until all butter is melted and smooth.
- Reserve 4 Tablespoons of the melted butter into a small measuring cup.
- Let the remainder of the butter solidify before proceeding.
- In the same saucepan, whisk 1/4 cup whole milk, 1/4 cup water and 25 grams Caputo "00" Chef’s Flour over medium heat, stirring constantly until it forms a paste.
- Scrape the paste into the bowl of a stand mixer fitted with a dough hook.
- Pour the remaining 1/2 cup whole milk into the same saucepan and heat to 100 degrees F.
- Whisk in the Caputo Lievito Dry Yeast and let it sit for 5 minutes or until foamy.
- Add the yeast mixture, sugar, 1 egg and 360 grams Caputo "00" Chef’s Flour to the mixing bowl with the tangzhong.
- Mix on low speed for 1 minute and add the 2 teaspoons of salt.
- Increase the speed to medium and mix for 3 minutes.
- Reduce the speed to low and add remaining 6 Tablespoons of browned butter, 1 Tablespoon at time, until all butter is incorporated.
- Increase the speed to medium-high and knead for 8-10 minutes.
- Transfer the dough to an oiled bowl and cover it with plastic wrap.
- Proof the dough for 45-60 minutes, until it has doubled in size.
- Turn the dough out onto a clean work surface and divide it into equal portions:
- 15 dinner rolls (1-7/8 ounces each) – 9”x13” pan
- 9 hamburger buns (3 ounces each) - bun pan
- 6 long sandwich rolls (4-1/2 ounces each) – silicone lined sheet pan
- Form and roll the dough into your desired shape, maintaining a smooth and taut surface.
- Use 2 Tablespoons of the reserved brown butter to butter the appropriate pan.
- Place the rolls in the buttered pan and cover with plastic wrap.
- Proof the rolls for 35-45 minutes until they have doubled in size.
- Preheat the oven to 350 degrees F on convection setting (or 375 non-convection).
- Use the remaining egg to baste an egg wash on the tops of the buns and generously sprinkle them with flakey sea salt.
- Bake until the rolls are golden and the internal temperature reads 200 degrees F (12-20 minutes depending on size/shape of rolls and oven function).
- Remove the buns from the oven and place the pan on a wire rack to cool.
- Baste the rolls with remaining 2 Tablespoons browned butter.
- Serve warm and enjoy!