Prep Time | 20 minutes |
Cook Time | 18 minutes |
Passive Time | 3 hours |
Servings |
Servings, large loaves
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Ingredients
- 1 cup Lukewarm milk (90-100 F)
- 1 tbsp. Active dry yeast
- 1 cup Wheat flour, all purpose
- 1/3 cup Sugar
- 1 tsp. Salt
- 1 stick Unsalted butter (4oz)
- 2 unit Eggs
- 1 unit Egg varnish
- 8 oz Philadelphia cream cheese
- Sesame seeds to decorate.
Ingredients
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Instructions
- Hydrate dry active yeast: 1 tbsp. of sugar, 1 tbsp of dry active yeast with a cup of lukewarm milk (90-100 F), let stand approx.
- In a bowl, add the flour, salt and the rest of the sugar, mix slightly, add 2 slightly beaten eggs, butter and the activated yeast.
- We beat well.
- Test No. 1: we try to stretch the dough, if it breaks, we continue kneading.
- Test No. 2: We try to stretch the dough, if it manages to stretch, forming a small thin layer without breaking, it is ready.
- First leavened food: Leave to rise for approx. 1 hour in a bowl with little oil to avoid sticking.
- On the work table, lightly in flour, form the hamburger buns or cream cheese buns. You can make: 12-15 small cream cheese buns or 6-8 large patties or 12 mini patties. For small buns they are filled with cream cheese. Burger buns don't have cream cheese.
- Second leavening: Leave to rise approx. 1.5 to 2 hours. Varnish with 1 lightly beaten egg and add sesame to taste.
- Bake in preheated oven 375 F for 16-18 min.
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