Savory, simple, and delicious when lightly toasted with a bit of butter. These buns make any sandwich gourmet.
- 1 cup warm water (110 F)
- 3 Tbsp warm milk
- 2 tsp active dry yeast
- 2 1/2 Tbsp sugar
- 2 large eggs
- 3 cups bread flour
- 1/3 cup all-purpose flour
- 1 1/2 tsp salt
- 2 1/2 Tbsp unsalted butter, room temperature
- dried or fresh rosemary sprigs
- Combine the warm water, milk, yeast, and sugar. Let proof for 5 minutes.
- In a large bowl, combine flours and salt. Using your fingers, crumb the butter with the flour.
- In a small bowl, beat one egg. Add the beaten egg, and yeast mixture, to the flour. Using a dough scraper, combine until the dough holds together. Turn the dough out onto a floured surface and knead until smooth - about 10 minutes. Be vigorous - throw it down onto the counter every few kneads. Add flour as needed, but keep in mind that more flour will result in a tougher bun.
- Place in a lightly oiled bowl and cover to let rise until doubled in size - 1-2 hours. Remove the dough from the bowl and cut into 8 equal pieces, shape into slightly flattened balls, and place on parchment paper. Cover with a light tea towel or oiled plastic wrap, and allow to rise another 1-2 hours - until doubled in size again.
- Set a shallow pan of water on the bottom rack of the oven, and preheat to 400 F. Beat the remaining 1 egg with 1 Tablespoon of water, brush the tops of each bun, then sprinkle rosemary over each bun. Bake until golden on top, 13-15 minutes. Let cool completely before cutting and using for burgers.