Bread

Brioche Buns – my new favorite recipe for bread!

January 3, 2025 by Becky Spoon

Brioche Buns – The Ultimate Recipe for Homemade Bread Brioche Buns are my newfound passion when it comes to baking bread. The delectable blend of flavors and the impeccable texture make them an irresistible choice for any bread enthusiast. As I embark on my culinary journey, I am determined to prioritize the art of bread-making, for there is sheer joy in savoring a sandwich crafted with love on homemade white bread or indulging in the simple pleasure of warm, buttered brioche buns with a hint of jam. Join me in experiencing the true essence of freshly baked bread.

Brioche buns enhance the enjoyment of your burger or sandwich!. They possess a light, tender texture and are surprisingly easy to make, not to mention fast. I began crafting my own buns mainly due to the additives and flavorings found in store-bought options. Brioche buns are extremely rich in butter and incredibly soft, to the point where they are exceptionally delicate.

I have made Brioche buns before. When I ran across the recipe on Tiktok by @tastelessbaker I had to try it. This is his recipe that is a little different than my recipe. The recipe has a mixture incorporated into it called Tang Zhong. What is a Tang Zhong?

It is an Asian baking technique. It involves cooking a small amount of flour and liquid to create a paste that improves the texture of bread. I think it made a big difference. Its like a roux. On low heat you mix specified amounts of flour, water and milk. Cook the mixture on low heat to form a roux or paste., t to make a paste like substance that you then cool to use in the recipe.

what do you need to make these delicious buns?

Bread Flour
Instant dried yeast
water
milk
salt
sugar
egg
milk power
unsalted butter

how do you make these delicious buns?

Make the Tang Zhong and allow to come to room temperature
Add the flour, yeast, salt, sugar and milk powder to a bowl of a stand mixer and mix.
Then add tepid water
Add one egg at room temperature
Add the Tang Zhong
Mix and gradually add the soften butter
Knead with the dough hook for 5-10 minutes
Turn out on a clean surface and form into a ball
Place in a bowl and cover it to allow to double in size.
Follow the additional steps in the recipe to finish.

These are the flour choices that I use:

And this is the dry milk that I used in the recipe….I think any powdered milk will work, like Carnation.

What are some items I use in breadmaking:

https://amzn.to/41YoUXr

https://amzn.to/41XFXJ6

https://amzn.to/3DzXjBF

Need another dough recipe?

love my best dinner rolls! a must have for Thanksgiving

Here is the recipe! Enjoy!

Brioche Buns

Brioche Buns – The Ultimate Recipe for Homemade Bread Brioche Buns are my newfound passion when it comes to baking bread.

Print Recipe Pin Recipe

Servings: 6 rolls

Course: Bread

Cuisine: American

Ingredients Equipment Method

Ingredients

For the Tang Zhong

20 grams Bread Flour
30 ml water
60 grams milk

For the Dough

320 grams Bread flour (11.5% protein)
9 grams instant dried yeast
7 grams salt
25 grams white granulated sugar
1 large egg (room temp)
12 grams milk powder
45 grams softened unsalted butter at room temperature

Egg Wash

1 large egg
1 tbsp water

Optional

Melted butter for glazing
black or white sesame

Equipment

Stand Mixer
Large bowl for proofing your dough
Sheet Pans
Bench scraper
parchment paper
plastic wrap
clean thin cloth for the final rise

Method

For the Tang Zhong

In a small pan over low heat add the the ingredients and form a roux or paste. Set aside and allow to cool.

For the Dough

Add the flour, yeast, salt, sugar and milk powder to a bowl of a stand mixer. With the dough hook in place turn the mixer on and just combine these ingredients. Add the tepid water, one egg, the Tang Zhong. With the mixer on low to medium add the butter and knead for 5-10 minutes.
Turn the dough out onto a clen surface and form into a ball. Place in a lightly oiled bowl and cover with plastic and allow to double in size.
After the first rise, punch the dough down, and turn out onto a floured surface. Flatten the dough out a little and cut into six pieces. Form each piece into a ball and place on a parchment lined baking sheet. Cover with a loose cloth and allow to double in size.
Gently brush each roll with your egg wash and add the sesame seeds if you desire. Completely optional.
Place into a preheated 375 oven and bake about 15 minutes. I used my convection so I lowered it 25 degrees.
Remove from the oven and use for your favorite burger!

love my best dinner rolls! a must have for Thanksgiving

November 15, 2023 by Becky Spoon

Jump to Recipe

When I made these rolls last night, I had one, but I could have easily eaten six! They were steaming hot out of the oven, I slathered butter on my dinner roll, and relished every single bite. I dreamed about these dinner rolls! First thing I thought about when I woke up! That is how delicious these dinner rolls are! So what did I do? I made breakfast sandwiches on these dinner rolls!

I split the roll and toasted under the broiler just a little, added American cheese to the top and bottom, back under the broiler to melt, out of the oven I added a piece of cooked breakfast sausage, and two not quite hard fried eggs! Oh, my, goodness! Oh, I forgot, I topped it all off with Louisiana Hot Sauce!

My Best Dinner Rolls Yet!

I started making homemade bread many years ago, but I finally figured out that it is the consistency of your dough that makes your bread, or really any dough, whether it’s these dinner rolls, a loaf of bread, pizza dough, focaccia, tender and delicious. A tough dough will not rise into a light, airy dough, it will always be tough!

The dough for these are very soft, almost sticky. Don’t keep adding flour to the mixer. While your forming on your floured work surface add a little flour to make the dough manageable.

This is my adaptation of the Amish Dinner Rolls from King Arthur Flour. Here is their recipe, which has good notes also. I do add more yeast, I start my yeast before adding other ingredients and I don’t add all the ingredients at one, I add all the other ingredients then add the flour gradually. https://www.kingarthurflour.com/recipes/amish-dinner-rolls-recipe

These dinner rolls would be perfect with these recipes! https://the2spoons.com/finger-licking-southern-fried-chicken

Here’s the recipe! I promise you will not regret making these rolls!

My Best Dinner Rolls Yet!

Wow! Are these dinner rolls good! They are tender, light, they are the ultimate soft dinner rolls!

Print Recipe Pin Recipe

Prep Time 20

Total Time 40

Cuisine: American

Ingredients Method

Ingredients

2 Large eggs
1/8 Cup Sugar
1 Tsp Salt
6 Tbsp Softened butter
1 Cup Mashed potatoes, unseasoned and lightly packed 1 medium to large baking potato will yield 8 ounces of mashed potatoes
2 1/2 Tsps Active dry yeast or instant yeast (1 pkg)
3/4 Cup Lukewarm water (water you boiled the potatoes in if possible)
3 -4 1/2 Cups All purpose flour

Method

Before you start making the dough, boil your diced potatoes until very tender, then mash saving the water they were cooked in. Let your water come to lukewarm.
In a stand mixer with a dough hook, add the yeast, the sugar and the 3/4 cup lukewarm water from boiling the potatoes. When your yeast becomes frothy it is ready to add the other ingredients. If it doesn’t, dump and start over, as the yeast has to activate.
Add the eggs, the salt, the softened butter, the mashed potatoes and start combining with your dough hook on low.
I never add all of the flour at once because it may not take the entire amount to reach the desired consistency. I start adding about 3 cups flour with the machine running. You want the dough to start leaving the sides to form a ball. This is a really soft dough and it will be really sticky. Continue adding flour until you have a manageable dough that comes together , but still a little pudding in the bottom. All the dough wil not leave the bottom and that’s fine. Then knead for about 7 minutes adding just a little flour at a time when needed or if needed.
I usually put a little oil on my hands to help me remove this dough from the bowl and place it in a lightly greased bowl.
Cover the bowl with plastic wrap and allow the dough to double in size.
Gently deflate the dough, pour it onto a floured work surface and divide into 16 large balls or 24 small balls. I start with dividing my dough in half, then each half into half, then each piece into half, then half again ending up with 16 uniform pieces. I like the large rolls, but you can make the smaller.
Smooth the rolls as much as you can, twisting and tucking the bottom. Place in a 9×13 lightly greased pan. I put about 3 a roll, about 1 inch apart. You want them to be tight because after they rise, they’ll be touching and you’ll have a pull apart roll. I use glass 9/13 casserole dishes because it prevents the bottoms from burning. Also, lightly oil with canola or cooking spray….butter will also make the bottoms burn.
Cover the pan with a light dish towel and let them double in size until they are quite puffy.
When the rising is almost complete, preheat the oven to 350 degrees F. Bake the rolls for for 20 to 25 minutes until golden brown and feel set. Brush with melted butter.
Serve warm or at room temperature. Store in zip lock bags for several days at room temperature or freeze for longer storage.

better than ever, Homemade Biscuits.

July 31, 2021 by Becky Spoon

Jump to Recipe

I actually have a few Homemade Biscuit recipes on my blog, and here is a new one, I actually saw Jake Cohen make these on TikTok. He made a really big recipe with 5 cups of flour and a proud of butter! I know! A pound. But they were so gorgeous, I had to make them. I mean his were gorgeous; Mine? Not so much. But, they are to die for!

These biscuits are made the day before, cut into squares and frozen, Yes. When I saw Jake’s video I thought he said cook at 400 degrees. I think I heard that wrong because I believe after starting them out at 400 degrees, I didn’t get the lift on them. So, in the recipe I’ll suggest a cooking temperature of 425 degrees. If they look like they are browning too quickly, reduce the heat a little.

Did I mention that I had these for breakfast this morning with with Chicken Fried Steak and Cream Gravy? Delicious! Here’s the recipe for the Steak Fingers! Best Texas Chicken Fried Steak Fingers

better than ever, Homemade Biscuits.

Oh, and here’s some of my other recipes: wonderful – flaky buttermilk biscuits.Easy, Self-Rising Flour Buttermilk Biscuits

Because I promised a recipe today, I’m going to go ahead and post this recipe. I’ll come back and fill in the blanks.

better than ever, Homemade Biscuits.

Print Recipe Pin Recipe

Servings: 8 biscuits

Course: Bread

Cuisine: American

Ingredients Method

Ingredients

2 1/2 cups flour (plus more for the counter)
1.5 tsp salt
1.5 tsp sugar
4 tsp baking powder
1/4 tsp baking soda
2 sticks of very cold butter
1 cup buttermilk

Method

Whisk all of the dry ingredients together. With the large size of the grater, grate the very cold butter into the flour mixture. Toss and combine, rubbing the butter and flour between your fingers.
Add the buttermilk and combine with a fork. Turn the scraggly dough onto a floured work surface and knead a couple of times. When the dough comes together and is smooth roll into a rectangle. Fold the dough into thirds. Turn and repeat. Roll again into a rectangle and fold into fourths, then repeat. Roll into a final rectangle and trim the edges. Cut into squares and place on a sheet pan, covered in parchment paper. Place the sheet pan into the freezer and freeze overnight.
Preheat the oven to 425 degrees. Remove the biscuits from the freezer and place into the oven. Cook until golden brown.
`

the best – potato hamburger buns.

September 17, 2020 by Becky Spoon

These potato hamburger buns turned out perfect. I was afraid they’d be heavy, but they were light as a feather. The mashed potatoes used in these buns are what make them so light, yet so soft.

The other day I wanted to make Hatch Green Chile Cheeseburgers (I’ll give you that recipe later); anyway, I didn’t have any buns! I didn’t want to go to the store so I made these instead. Was I glad? They were the perfect bun for a cheeseburger.

Just look how beautiful these buns are! Love the sesame seeds on top too. As you can see they are not all perfectly the same size, but I tried! But gosh, they’re homemade so there will be imperfections! That’s ok!! The way they taste and work for your sandwich or burger is what counts.

I have a bun pan, but I have it packed away. So instead, I used these rings that I use for a lot of different things. https://amzn.to/3iyIy2G

I didn’t cook them in these rings, but I added the portioned dough to them, pressing down to remove air bubbles, then placed it on a parchment lined sheet pan for a final rise.

the best – potato hamburger buns.

Here is another recipe on the bog for potato rolls which are pretty similar: https://the2spoons.com/my-best-dinner-rolls-yet/

Here’s the recipe for these great hamburger buns!! You’ve got to try these.

Potato Bun Recipe

Print Recipe Pin Recipe

Ingredients Method

Ingredients

1/2 lb russet potatoes, peeled and cut into 1-inch pieces (about one large baking potato or 2 medium)
2 tbsp unsalted butter
2 1/4 cups bread flour
1 tbsp sugar
1 tbsp instant yeast
1 cup water you cooked the potatoes in
1 tsp salt
2 large eggs, beaten
sesame seeds, optional

Method

Cover the potatoes with water in a medium saucepan, bring to a boil over high heat, then reduce the heat to medium-low; simmer until the potatoes are cooked through, about 8-10 minutes. Transfer 1 cup of the potato water to a bowl then drain the potatoes and return them to the hot saucepan. Over low heat, cook the potatoes while shaking to remove the surface moisture, about 1 minute.
Process the potatoes with a food mill or ricer (or mash well with a masher – they should be very smooth) into the saucepan. Measure out 1 cup of potatoes, add to a medium bowl and mix in the butter until melted. Set aside.
In the bowl of a stand mixer, combine the sugar, yeast, and the potato water. Allow the mixture to become frothy. If it doesn't your yeast is not good and start over. With the machine running and using the dough hook add the potatoes, salt and one egg. After combined start adding the flour, a little at a time, until the dough is soft but still a little sticky. Knead the dough for 8-10 minutes.
Remove the dough and shape into a ball. Lightly grease the mixer bowl and return the dough to the bowl, coating it lightly in the oil. Cover tightly with plastic wrap and let the dough rise in a warm spot until almost doubled in volume, about 30-40 minutes. Very warm kitchens will require less time.
Turn the dough out onto a lightly floured surface, pat it into an 8-inch square, and cut the square into 9 equal pieces; separate the pieces and cover them loosely with plastic wrap to prevent a skin from forming on the top. Working with one at a time, roll the dough rounds into a tight balls and return them to the work surface under the plastic wrap; allow them to rest for 15 minutes.
Line two large baking sheets with parchment paper. Firmly press each dough round into a 3 ½-inch disk, pushing out large pockets of air from the dough. Line the disks up on the baking sheets and cover loosely with plastic wrap. Allow the dough to proof at room temperature until almost doubled in size, another 30-40 minutes. While the dough proofs, preheat the oven to 425° F with the racks in the two center positions of the oven.
In a small bowl, mix the remaining egg with a tablespoon of water. Lightly brush the tops of the dough rounds with the egg wash and sprinkle with sesame seeds, if using.
Bake for 15-18 minutes, rotating pans halfway through the time from top to bottom and front to back, until the buns are a deep golden brown. Transfer the pans to wire racks to cool for 5 minutes then transfer the buns to the racks to cool completely before slicing.
adapted from Cook's Illustrated

1 of My Favorites, Easy – Basic Cornbread Recipe with Bacon

February 15, 2020 by Becky Spoon

Jump to Recipe

We love cornbread and I have a few different recipes, and just like this Basic Cornbread recipe, they all are basically the same. Cornmeal, flour, a little sugar, baking powder salt and pepper, eggs, milk and oil or butter. Sometimes I’ll make Jalapeno Cornbread, or I’ll make cornbread with buttermilk, or with whole milk.

Because I was serving this cornbread with my Red Beans and Rice recipe from John Besh’s cookbook “My New Orleans” I decided I’d use the recipe in his cookbook that I’ve made many times. It does call for cayenne because the New Orleanians like their food pretty spicy and I added bacon. Love the bacon in it and I used bacon drippings. Oh, also, John Besh’s suggest using white cornmeal as they do in Louisiana. I din’t have enough white cornmeal so I used a cup of white and a cup of yellow cornmeal. Here’s the link for my Red Beans and Rice: https://the2spoons.com/simple-delicious-red-beans-and-rice/.

Here’s the link for John Besh’s cookbook: https://www.amazon.com/gp/product/0740784137/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=257043-20&creative=9325&linkCode=as2&creativeASIN=0740784137&linkId=377be1fc671e8f7acc141eb1fdf55871.

1 of My Favorites, Easy – Basic Cornbread Recipe with Bacon

Here’s the recipe for this cornbread! Make sure the skillet is so hot that the batter begins to fry when you pour it into the pan.

Basic Cornbread Recipe with Bacon

Print Recipe

Course: Bread

Cuisine: American

Ingredients Method

Ingredients

3 tbsp rendered bacon fat
1 cup white or yellow cornmeal (I used equal amount of white and yellow)
1 cup all purpose flour
2 tbsp baking powder
1 tsp salt
1 pinch cayenne pepper
2 eggs
1 1/4 cups milk
2 tbsp butter, melted

Method

Put the bacon fat into a medium cast iron skillet (about 9 inch round). Put the skillet into the oven and preheat the oven to 425 degrees.
Combine the cornmeal, flour, sugar, baking powder, salt and cayenne in a large mixing bowl.
Put the eggs, milk, and melted butter into a small bowl and mix well.
Pour the egg mixture into the cornmeal mixture, stirring until just combined.
Carefully remove the hot skillet from the oven and pour the batter into the skillet. Return the skillet to the oven and bake the cornbread until it is deep golden brown, 15-20 minutes. Serve immediately!

The Best FOCACCIA with FRESH MOZZARELLA, OLIVE, TOMATO and SALAMI

February 10, 2020 by Becky Spoon

Jump to Recipe

This Fresh Mozzarella, Olive, Tomato and Salami Focaccia really is more than awesome! This is delicious. I get the Christopher Kimball’s Milk Street magazine and this recipe was in it. It looked so delicious I had to try it. I am thrilled that I did.

Bocconcini, Olive, Tomato and Salami Focaccia

This is a recipe that you start in the morning early to have for dinner, so maybe if you work or weekdays are too hectic, this would be a great weekend recipe, but it is well worth it. This is not a difficult recipe, it is just a recipe that requires a long rise to achieve the best results! The rise is about 6 1/2 hours total, but again, it is well worth the time spent. I’ve added photos of how your dough should look in different steps. This is a really wet dough, so I thought it’d help to see the photos of how it should look. These photos are in the actual recipe too.

MIX THE DOUGH – THIS IS HOW THE DOUGH WILL LOOK WHEN IT HAS BEEN PROPERLY MIXED.

REST DOUGH (BELOW)

PREPARE OVEN

PREPARE PAN

ADD TOMATOES AND OLIVES

BAKE AND SERVE

OUT OF THE OVEN

The dough makes this recipe work and it is a very wet dough, almost a pourable dough as they describe it in Milk Street. Here’s an excerpt from their article.

“This recipe recreates the light, open-crumbed focaccia we ate in Bari, Italy. To achieve that texture, the dough must be wet—so wet, in fact, it verges on a thick, yet pourable batter. Resist the temptation to add more flour than is called for. Shaping such a sticky, high-hydration dough by hand is impossible.

Instead, the dough is gently poured and scraped into the oiled baking pan; gravity settles it into an even layer. To cut the baked focaccia for serving, use a serrated knife and a sawing motion to cut through the crust and crumb without compressing it. If you like, serve with extra-virgin olive oil for dipping. If you have trouble finding Castelvetrano olives, substitute any plain pitted green olive.”

AWESOME, FRESH MOZZARELLA, OLIVE, TOMATO AND SALAMI FOCACCIA

Just a couple of notes before I post the recipe. The Milk Street recipe didn’t include mozzarella or salami, but my “always have to have meat” husband would most likely want the salami and cheese. After all, that focaccia now becomes an amazing pizza.

I used fresh mozzarella that was marinated with oils, herbs and spices, that were the very small boconcinni. https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=50346375&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FFormaggio-Fresh-Mozzarella-Cheese-12-oz%2F50346375.

The recipe also calls for Castelvetrano olives that aren’t always easy to find. Here’s a link from Whole Foods for these delicious olives: https://amzn.to/31CK78f.

I love to make bread! Here’s another recipe on the blog you may like, my homemade dinner rollshttps://the2spoons.com/my-best-dinner-rolls-yet/.

AWESOME, FRESH MOZZARELLA, OLIVE, TOMATO AND SALAMI FOCACCIA

Here’s the recipe for this almost like pizza bread! Enjoy!

AWESOME, FRESH MOZZARELLA, OLIVE, TOMATO AND SALAMI FOCACCIA

5 from 1 vote

Print Recipe

Course: Appetizer, dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

3 1/3 cups bread flour (spoon into the cup and level)
5 tsp instant yeast
1 tsp white sugar
2 cups water, cool room temperature
4 tbsp extra virgin olive oil, divided, plus more for drizzling
3 1/2 tsp kosher salt, divided
11 cup cherry tomatoes, halved
1 cup Castelvetrano olives, pitted If you can't find Castelvetrano olives, use another pitted green olive
fresh mozzarella like boconcinni in oil and herbs (small fresh mozzarella balls)
Salami (I used dry salami)
1 tsp dried oregano
ground black pepper

Method

MIX DOUGH
In a stand mixer with the dough hook, mix the flour, yeast and sugar on medium until combined, about 30 seconds.
With the mixer on low, drizzle in the water, then increase to medium and mix until the ingredients form a very wet, smooth dough, about 5 minutes.
Turn off the mixer, cover the bowl and let stand for 10 minutes. Meanwhile, coat the bottom and sides of a large bowl with 2 tablespoons of oil; set aside.
REST DOUGH
Sprinkle 2 teaspoons of salt over the dough, then knead on medium until smooth and elastic, about 5 minutes; the dough will be wet enough to cling to the sides of the bowl.
Using a silicone spatula, scrape the dough into the oiled bowl. Dip your fingers into the oil pooled at the sides of the bowl and dab the surface of the dough until completely coated with oil.
Cover loosely with plastic wrap and let stand at room temperature for 5½ to 6 hours; during this time, the dough will double in volume, deflate, then rise again (but will not double in volume again).
PREPARE OVEN
After the dough has risen for about 4½ hours, heat the oven to 500°F with a baking steel or stone on the middle rack.
Mist a 9-by-13-inch metal baking pan with cooking spray, then pour the remaining 2 tablespoons oil in the center of the pan; set aside.
PREPARE PAN
When the dough is ready, gently pour it into the prepared pan, scraping the sides of the bowl with a silicone spatula to loosen; try to retain as much air in the dough as possible.
The dough will eventually settle into an even layer in the pan; do not spread the dough with a spatula, as this will cause it to deflate. Set aside while you prepare the tomatoes.
ADD MOZZARELLA, SALAMI, TOMATOES AND OLIVES
Scatter the mozzarella on the dough. In a medium bowl, use a potato masher to lightly crush the tomatoes. Scatter the olives evenly over the dough, then do the same with the tomatoes, leaving the juice and seeds in the bowl. Scatter the desired amount of salami slices.
If the dough has not fully filled the corners of the pan, use your hands to lightly press the tomatoes to push the dough into the corners. Let stand uncovered at room temperature for 20 minutes.
BAKE AND SERVE
Drizzle the dough with ¼ cup oil, making sure to oil each tomato. Sprinkle evenly with oregano, the remaining 1½ teaspoons salt and ¾ teaspoon pepper.
Place the pan on the baking steel or stone and bake until golden brown and the sides have pulled away from the pan, 20 to 22 minutes. Cool on a wire rack for 5 minutes.
Using a wide metal spatula, lift the focaccia from the pan and slide it onto the rack. Cool for at least 30 minutes before serving.