Pizza/Sub buns
Makes:
28 buns
Ingredients
• 3 cups whey or water; heated to 110°F
• 1 TBSP sugar
• 2 TBSP yeast
• 1 cup milk; room temperature
• 1 cup butter; melted
• 2 eggs; beaten
• 1/2 TBSP salt
• 13.5 - 14 cups flour (1620 - 1680g)
TIPS:
》Cold milk can slow down yeast, affecting bread rise; ideal temperature is 100–110ºF (38–43ºC).
》A second rise enhances yeast activity, resulting in a lighter, chewier texture and more complex flavor.
Preparation
• Combine heated whey or water, sugar, and yeast in a large bowl or stand mixer; let rest for 10 minutes.
• Add milk, melted butter, eggs, salt, and 6 cups of flour; mix for 5 minutes. Gradually add remaining flour, knead for 8 minutes until slightly sticky.
• Place dough in a floured bowl, cover, and let rise for 40 minutes. Knead to deflate, cover, and rise for another 30 minutes.
• Divide dough into 100g portions, with ypur palm; roll into 6-inch logs, and place on a parchment-lined baking sheet.
• Repeat with remaining dough, cover, and let rise for 30 minutes.
• Preheat oven to 350°F and prepare baking sheets.
• Press down risen buns, brush with milk, and make slits; rest for 10 minutes.
• Bake for 20-22 minutes until golden brown (internal temp 190°-200°F); cool on a rack.
• Enjoy as sandwiches or pizza buns.