Stuffing Buns
Makes 12
Soft yeast buns flavored with a savory stuffing base of sautéed onion, celery and poultry seasoning.
| prepPreheat oven to 375°F / 190°C | ||||||
| 1 Tbsp olive oil | Sauté onion & celery, stir in seasoning, cool | Mix dough, knead 5–7 min until smooth | Rise in oiled bowl, covered, 2 hrs until doubled | Divide into 12 pieces, shape & flatten on sheet | Rise covered, 1 hr | Brush with eggwash, bake 375°F / 190°C, 20–25 min until golden |
| 1 small yellow onion, finely diced | ||||||
| 1 1/2 stalks celery, finely diced | ||||||
| Small pinch of salt | ||||||
| 1 Tbsp poultry seasoning | ||||||
| 1 Tbsp active dry yeast | Proof yeast in warm water, 5 min until foamy | |||||
| 1 tsp sugar (for proofing) | ||||||
| 240 ml warm water, about 110°F / 43°C | ||||||
| 2 Tbsp sugar | ||||||
| 480 g bread flour | ||||||
| 1 1/2 tsp salt | ||||||
| 2 egg yolks | ||||||
| 60 g unsalted butter, softened to room temperature | ||||||
| 60 ml milk | ||||||
| 1 egg, beaten with a splash of water (eggwash) | ||||||
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