Buns

Buns

By
From
The Beef Club
Makes
10 buns
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
500g soft wheat white pastry flour, plus a little more for the worktop
2 teaspoons salt
30g sugar
1 sachet dried yeast
100g butter, at room-temperature
300g lukewarm milk
2 eggs
2 tablespoons sesame seeds

Method

  1. Put the flour, sugar, salt and yeast in a large bowl or the bowl of a food mixer. Mix, add a beaten egg and the lukewarm milk. Knead by hand or with the food mixer at a slow speed for 10 minutes. Add the butter in cubes, knead again by hand or with the food mixer this time at a medium speed, for a further 10 minutes, until the dough comes away from the sides of the bowl. Cover and leave to rise at room temperature for 1 hour to 1 hour 30 minutes; the dough should double in volume. Place the dough on a floured work surface, divide into 10 pieces and roll them into balls as smooth as possible. Place the balls on a baking tray lined with greaseproof paper. Brush each bun with the second egg, whole and beaten, and sprinkle with sesame seeds. Leave to rise for 1 more hour. Preheat the oven to 200°C. Bake for about 20 minutes.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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