I found this recipe in the House & Home magazine, from chef Eric Vellend. I was planning to try the technique of baking bread with a steaming water tray in the bottom of the oven, to get the glossy brown crust for a while and had the opportunity to do so with this recipe.
Perfection! I couldn’t expect for a better result: moist, light, these buns melt in your mouth. As dinner rolls they stole all the attention from the main dish!
1 cup whole milk scalded and cooled
1 cup water at room temperature
3 tbs honey
3 tbs olive oil, plus more for greasing bowl
2 1/4 tsp instant yeast ( 1 envelope 8 g)
1 1/2 tsp salt
4 1/2 cups all purpose flour, plus more if needed
1 large egg at room temperature, beaten
Place milk, honey , water and oil in large mixing bowl. Stir to dissolve honey. Add yeast and salt. Gradually stir flour with a wooden spoon, until dough forms.
Transfer to floured surface. Gently knead, adding more flour if needed, until smooth, 5 minutes.
Oil bowl, large enough for the dough to double size and place dough in the bowl. Cover tightly with plastic wrap and let it sit in warm spot until doubled in size, 1 hour.
Transfer dough to floured surface and briefly knead to knock out gas. Return to bowl, cover again and let or sit for 45 minutes.
Transfer dough yo the floured surface again and divide into portion the size of a tangerine ( 45 gr). Form each portion into a tight ball. Place 1/2 ” apart on parchment lined baking sheet and cover loosely with plastic wrap. Let sit in warm spot for 30 minutes.
Preheat oven to 400F. Bring kettle of water to boil. Pour 1″ layer of water into a roasting pan and place pan on bottom shelf of oven.
Brush tops of buns with egg and bake in upper third of the oven until golden brown, 20 minutes.
The pan of hot water creates steam in the oven, which helps the buns rise better and form a glossy and brown crust.