I know, I know, you’re saying to yourself, “Another avocado toast recipe?!!”. Hear me out. The granola butter bread that the creamy avocado is nestled on is so good! It’s loaded with flavor, but it isn’t loaded with carbs and sugar!
3 tablespoons coconut flour (25 grams)
2 tablespoons ground flaxseeds (15 grams)
1/2 tablespoon whole flaxseeds to sprinkle on top (this is optional)
Preheat oven to 300 degrees Farenheit. Spray an 8″x 4″ loaf pan with baking spray.
Sift dry ingredients in a small bowl and set aside while you mix the granola butter and egg yolks with a stand or handheld mixer for one minute. Add the almond milk and vinegar and mix until combined. Stir in the coconut flour mixture. In a clean bowl, beat the egg whites until stiff peaks form. Add the egg whites into the granola butter mixture and fold in until the egg whites are fully incorporated.
Place the batter in prepared loaf pan and top with the whole flaxseeds (optional). *Bake for 40-45 minutes, until golden brown. Cool in pan for 10 minutes, then transfer to a cooling rack to cool completely. Cut into 10-12 slices. Enjoy!!
Leftover bread can be wrapped and refrigerated for up to 3 days.
*All ovens are different. Check for doneness at 40 minutes. Baking time can take up to 50 minutes.
I topped mine with avocados, but the possibilities are endless! This bread would be delicious topped with any nut butter of your choice, sliced bananas, and drizzled with honey. Yummm!! You could toast and butter it too, or just eat it all by itself…it’s that good!
I hope you make this delicious bread, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:)!!
I have been making this quick bread for as long as I can remember. This recipe can be made into large bakery style muffins too! Either way, you will satisfied with the outcome of this scrumptious treat.
You can serve this delectable bread as an after dinner treat, or enjoy it for breakfast with a cup of coffee or tea.
2 cups all-purpose flour (240 grams)
1 1/2 cup granulated sugar, divided (300 grams)
1 tsp baking soda
1/2 teaspoon baking powder
1/2 tsp salt
1 cup buttermilk (240 grams), room temperature
1 large egg, room temperature
1/4 cup coconut oil
1/2 tablespoon pure vanilla
1 tablespoon cinnamon (8 grams)
Preheat oven to 350 degrees. Line a 9×5″ loaf pan with parchment paper. Set aside.
In a mixing bowl, whisk together the flour, 1 cup of the sugar (200 grams), baking soda and salt.
In a separate bowl, combine the buttermilk, egg and oil.
Mix the wet ingredients into the dry ingredients just until combined. Batter will be slightly lumpy.
In a small bowl, combine the remaining 1/2 cup of sugar (100 grams) with the cinnamon.
Spread 1/2 of the batter into the bottom of the loaf pan. Sprinkle 1/2 of the cinnamon sugar mixture over the top of the batter.
Layer on the remaining batter over the cinnamon mixture. Sprinkle the remaining cinnamon mixture over the top of the batter.
Using a knife, cut through the batter to swirl.
Bake at 350 degrees for 45-50 minutes. Test with a toothpick. The toothpick should come out clean and crumb free. Let the bread cool for 10 minutes in the pan. Using the overhanging parchment paper, lift the bread out of the pan. Place on cooling rack and cool completely.
I hope you make this scrumptious quick bread, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!
It has been extremely hot here in South Jersey this past week, so I have been taking advantage of our grill (more than usual!).
You can make or buy your flatbread, but these were made using @halfbakedharvest recipe. So easy and delicious!! Thanks Tieghan!!
This flatbread salad is so refreshing!!
2 pieces of naan bread
1-1/2 cups baby arugula
2 hard boiled eggs, sliced
1 avocado, peeled, pitted and thinly sliced
2 pieces cooked bacon, cooked and crumbled
1/2 cup grape tomatoes, halved
1/3 cup crumbled goat cheese
herb seasoning (I use BRAGG organic sprinkle)
Chipotle dressing (I use Simply Nature organic from Aldi)
Cool knife* -optional:)
Cook and peel eggs (these can be made ahead of time and refrigerated until ready to use).
Cook bacon until nice and crispy. Transfer to lined rack to drain. Once the bacon is cool enough to touch, crumble and put aside.
Pit, peel and thinly slice the avocado, and cut the grape tomatoes in half.
Grill flatbread for about 2 minutes on each side over indirect heat (giving the bread nice grill marks).
Once the flatbread is grilled, start to assemble by spreading arugula on grilled naan, then arrange other ingredients on top. Sprinkle with herb seasoning (or you could use fresh herbs if you have them). Drizzle with dressing. Enjoy!!
I hope you make this, and if you do, tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:)!!
*The really cool knife in the picture belongs to my son-in-love Jason. It was handmade by our Pastor and friend, Bill Laky.
I have always loved the taste of focaccia bread. It’s a nice compliment to soups or a hearty salad. The definition of “focaccia” is a flat Italian bread made with olive oil and yeast. I know I used to run from anything made with yeast. Boy oh boy, has that ever changed. I think baking with yeast is so dang rewarding. Kneading the dough, or not kneading the dough (check out my no knead bread recipe), seeing the outcome always makes me happy!
So many amazing and wonderful baked goods are made with yeast in the recipe, and this flat bread is definitely one of them!! Enjoy!
1 1/3 cup warm water, 105-110 degrees (320 grams)
2 teaspoons sugar (9 grams)
1 1/4 teaspoons instant yeast (5 grams)
3 1/2 cups all purpose flour (440 grams)
1/4 cup extra virgin olive oil, plus more for drizzling (54 grams)
2 teaspoons course kosher salt, (12 grams) plus extra for sprinkling
1 teaspoon dried Italian seasoning (optional)
2 sprigs fresh rosemary
Add flour, yeast, sugar and salt to a mixing bowl. Add the Italian seasoning mix now of you are going to use it. Mix on low speed with paddle or dough hook attachment until combined. Add water and olive oil and mix on medium/high speed until dough comes together and pulls away from the sides of the bowl. If the dough is too sticky and isn’t pulling away from the sides of the bowl, add extra flour (1 tablespoon at a time) while it is mixing. Don’t add too much flour. The dough should be slightly sticky.
Remove dough from the mixing bowl. Place dough on a slightly floured surface, knead a few times, and use your hands to shape it into a ball. Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back into the bowl and cover it with plastic wrap. Place in a warm spot, and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
Turn the dough onto a floured surface, and using floured hands, press it out into a large rectangle until the dough is about a 1/2 inch thick. Cover the dough again with a dish towel, and let it rise for another 20 minutes.
Preheat oven to 400°F. Transfer the dough to a large baking sheet covered with parchment paper. Use your fingers to poke deep dents all over the surface of the dough (be sure to poke all the way down to the baking sheet). Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the freshly chopped rosemary and course kosher salt.
Bake for 20 minutes, or until the dough is slightly golden and cooked through.
Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.
I hope you make this delicious “flat” bread. If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:).
I really enjoy sourdough bread. I was intimidated to make my own starter. I watched so many videos and read a LOT of tutorials. When my daughter’s friend offered me some discard I was very excited. When I started feeding it, I was so happy to see how well it responded! I only feed Van Dough (yes, I named him) King Arthur all-purpose flour and filtered water. I was super excited to make my first loaf of sourdough bread. Check out my sourdough bread post. It really is very beginner friendly:).
I love a good crusty artisan loaf as much as the next guy, but I got to thinking “Why not turn this amazing starter into a delicious sandwich loaf?”. And so it began. This recipe is inspired by Emilie at The Clever Carrot. Thanks Emilie!!
Make sure your starter has been fed as is active.
I like to do the drop test to see if “Van” is ready. Simply drop a teaspoonful of starter in a small glass of room temperature water, if it floats, you’re ready to go!
I purchased a new ceramic bread pan (made by Libbey) and I was really wanting to use it, so what better time than with this awesome sandwich bread.
This bread makes a delicious tuna sandwich. I made one for the hubs today for lunch. He was a very happy camper! I used fresh parsley from my herb garden and yummy lettuce from the garden. There is something so rewarding and satisfying about gardening and growing your own fruits and veggies. That being said, take a look at this delectable sandwich.
Now that I have your attention, you simply must make this bread (I have another loaf proofing as I am writing this).
Please, please, please use a scale to measure your ingredients. I Can Not emphasize enough the importance of using a scale for baking. You will have consistency and your product will come out amazing every time!
Enough of the chit chat…let’s get started making your sourdough sandwich bread!!
4 cups all-purpose flour (500 grams)
4 tablespoons unsalted butter, (60 grams) softened and cut into cubes
1 tablespoon granulated sugar (12 grams)
1 1/2 teaspoons fine sea salt (9 grams)
1/4 cup active sourdough starter (60 grams)
1 cup + 2 tablespoons room temperature water (270 grams)
Mix the Dough:
In a stand mixer fitted with the paddle attachment, add the flour, butter, sugar and salt. Mix on low speed until combined. It should resemble crumbs.
Add the starter and warm water. Mix until the flour is fully absorbed (get in there with your hands to finish mixing). The dough will feel slightly sticky and elastic at this stage. Cover with a damp towel and let rest for 30 minutes. This allows the gluten to relax.
After the dough has rested, switch to a dough hook and knead for 6-8 minutes on medium speed. The dough will feel soft and supple and not stick to your hands. If the dough is too sticky, add a dusting of flour.
Cover the bowl with plastic wrap and let rise overnight at room temperature until double in size, about 10-12 hrs.
Shape your dough:
In the morning, coat a 9×5-inch pan with butter.
Remove the dough onto a lightly floured work surface. Gently flatten the surface to release any large air bubbles.
Roll the dough into a log (approximately 8″ x 15″). Tuck the ends underneath. Using a bench scraper, place the dough into the loaf pan seam side down.
Cover the dough with plastic wrap sprayed lightly with cooking spray. Let it rest at room temperature until it has risen to about 1″ above the rim of the pan. This takes about 2-4 hours depending on the temperature of your house.
Bake the dough:
Preheat oven to 375° F.
Remove the plastic from the pan and bake the dough on the center rack for about 40-45 minutes, or until golden brown.
Remove bread from the oven and cool in pan for about 10 minutes. I like to brush a little melted butter on top while it’s very hot. Transfer to a wire rack to cool completely.
This sandwich loaf will stay fresh for up to 3 days, stored in a plastic bag at room temperature. You can also slice the loaf and freeze it. Remove slices as needed. You can keep the bread in the freezer up to 60 days!
I hope you make this bread, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!
I think making homemade bread is very gratifying. I used to make bread in my bread maker…a LOT! I mean, like once a week, a lot:).
I started making bread in my Dutch oven at the beginning of this year. This no knead rustic bread is the easiest bread to make, and so delicious! Check out my post on this amazing bread Herb No Knead Dutch Oven Bread.
This brings me to this post on sourdough bread. I have been seeing so many posts on Instagram and YouTube videos about sourdough starters and bread. I knew it was something I wanted to make. Remember when I said I wanted to challenge myself in my baking this year? Well, sourdough bread, challenge accepted!
A few weeks ago my daughter asked me if I would like some sourdough starter. Her friend had some discard that she wanted to share with me. Thank you Emily Davis for sharing:).
I did my homework on sourdough starters. I was really getting all up in my head about feeding and discarding. I couldn’t believe I was “afraid” of this fermenting beast! I mean, making bread is supposed to be fun, right?!
After I received my starter I immediately put it in the refrigerator. There it sat for about a week. Every time I opened the refrigerator, there he was (I named him Van Dough), staring back at me. Taunting me. Mocking me. “It’s just fermenting yeast” I told myself. It’s like the fear I used to have about anything “yeast”.
I removed that starter from the refrigerator, and carefully followed the instructions that came with it. Discard all but 25 grams and then add 50 grams of all-purpose flour and 50 grams of water. There, that wasn’t so bad, was it? Nope!
I feed Van with King Arthur all-purpose flour and water that is filtered from my refrigerator. The first time I discarded and fed my starter, I left it on the counter and it more than doubled in size within a couple of hours. I use the rubber band technique to keep track of this process.
It was time to make my first loaf of sourdough bread.
1/2 cup sourdough starter (120 grams)
1 cup lukewarm water (240 grams) between 98°-105° F
2 tablespoons extra virgin olive oil (27 grams)
2 3/4 cups bread flour (377 grams)
1 1/2 teaspoons fine sea salt
Cooking spray or olive oil to grease bowl
Making the dough:
Make sure your starter is active by dropping a teaspoonful into a glass of water. If it floats, it’s ready to use. Not all bakers swear by this method, but it works for me.
In a large bowl mix your starter, water, and olive oil together.
Add the flour and salt and mix together by hand.
Form a ball of dough with your hand that cleans the bottom of the bowl.
Place the dough in a greased bowl and allow it to ferment. Cover with cling wrap and put it in a warm place for 12-18 hours. I like to make my dough the night before and let it proof overnight. This is called bulk fermentation (as explained by King Arthur Flour). Bulk fermentation (also called the first rise or primary fermentation) is one of the most important steps of yeast bread baking. It begins right when mixing ends and lasts until the dough is divided and preshaped. The name signifies exactly what it is: the step when the dough is fermenting in a large, single mass. Thanks King Arthur Flour!
Remove the dough from the bowl and place it on the counter (lightly flour the surface if needed) and fold the dough over itself.
On a flourless surface, shape the dough into a ball by pushing the dough against the surface, pulling it towards you to make it round and smooth.
Place the dough in a proofing basket that has been generously dusted with flour. The dough seams should be facing you with the smooth side down.
Cover proofing basket with a tea towel or cloth cover.
Proof the dough for roughly 2 -2 ½ hours or until the bread has risen to almost double in size. Once the dough is well risen and feels almost lighter and not as heavy, it’s time to bake it off.
Place Dutch oven (with lid on) in cold oven. Preheat your oven to 450°F.
Gently turn the dough out onto a lightly floured parchment paper. If needed, you can carefully make it round again by pushing the seams underneath.
Score the bread on top with a sharp knife or scoring tool. You can get fancy with this (in time I will), but I just make a single score. This allows the steam to escape so your bread doesn’t burst while baking.
Turn down the oven to 400°F and gently place your bread into the preheated Dutch oven (be very careful!).
Bake for 30 minutes with the lid on. After 30 minutes remove the lid. The bread will have started to puff up and will be a light golden color.
Continue to bake for 20-30 minutes until your loaf is a dark golden brown. The smell that will be wafting through your house will be heavenly!
Cool the bread completely before cutting. Enjoy!!
I really hope you make this recipe. If you do, please tag me on Instagram @goodeatsbymimi. I would love to see your pictures and hear some feedback!
When I was a little girl, my mom would buy Thomas’® English muffins. They weren’t something she bought all the time, so when they were in house, it was a treat.
I would always toast mine, and I would slather one side of my muffin with peanut butter and the other side with jelly. I loved the way the peanut butter would nestle down into the famous “nooks and crannies”.
Fast forward to the present. I still love English muffins. I still like to toast them, and instead of peanut butter, I slather them with butter and jelly (homemade strawberry is the best!). You won’t want or need to toast these amazing muffins. Eating them fresh and warm is the way to go!
My youngest grandson Emerson loves English muffins and strawberry jam, so I thought it would be fun to make him some!
In large bowl whisk flour, yeast and salt. Set aside.
In a saucepan warm the milk, water and butter on low heat just until the butter melts. It should not be real hot!!
Pour almost all of the milk mixture into the flour mixture and stir with a wooden spoon. If the dough is too dry, add the remaining milk. The dough should be a little sticky and you should be able to form a shaggy ball.
Cover the bowl with plastic wrap and place in a warm area. The dough will sit for 12-18 hours (I usually start the dough the night before making them). This is the fermentation period and the reason you don’t have to knead the bread. This also gives the muffins all those “nooks and crannies”.
Place the dough on a floured surface.
Sprinkle a little flour on top. Cover with a linen towel and let rest for 10 minutes.
Roll the dough to about 3/4″ thick. Make sure to keep your rolling pin and work surface floured so the dough doesn’t stick. The dough is a little sticky.
Using a 3″ round cutter, make 6-7 circles. Place a couple of inches apart on a baking sheet lined with parchment and dusted with corn meal (you can use flour if you don’t have corn meal). Cover with a towel and allow to rest for 45 minutes.
After 45 minutes the muffins will be a little puffy.
Heat a large non-stick pan over medium-medium/low heat. Gently place 3 muffins in the pan (being careful not to deflate them). Cover with a lid (this helps to steam them), and cook for 7-8 minutes. Remove the lid and turn the muffins over. Cook for another 3-4 minutes. The sides will be soft, but not sticky. Place on a cooling rack to cool.
I like to fork split my muffins.
Place on a plate and cover with a generous amount of butter and homemade strawberry jam. YUM!!!
I hope you make these delicious English muffins and if you do, tag me on Instagram @goodeatsbymimi. I would love to see your pictures:).
It’s National Banana Day, so of course, I had to make banana bread. Yum!!
2 cups all-purpose flour (280 grams)
1 tsp. baking soda
1/2 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, melted (113 grams)
1 cup granulated sugar (200 grams) You can use brown sugar if you would like:)
2 large eggs
1/4 cup sour cream (57 grams)
1 tsp. pure vanilla extract
3 medium ripe bananas, mashed
1/2 cup semi-sweet chocolate chips (84 grams) Plus extra to sprinkle on top…this is optional
Preheat oven to 350°. Prepare 9×15 loaf pan with parchment paper and cooking spray.
Mix flour, baking soda and salt in a medium size bowl and set aside.
Place melted butter, sugar, eggs, sour cream and vanilla in mixing bowl. Place on stand mixer fitted with a paddle attachment. Mix just until ingredients are combined.
Add flour mixture and mix until combined (do not overmix). Stir in bananas and chocolate chips with a wooden spoon.
Pour batter into loaf pan. Sprinkle chocolate chips on top (optional) and bake for 50-60 minutes or until toothpick comes out clean.
Remove from oven and allow to cool in pan for 10 minutes. Remove from pan and cool on wire rack.
Enjoy! I hope you make this banana bread, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to see your pictures:).
As we begin a new year, I am looking forward to stepping outside the box with some recipes I’ve never tried before. I also want to talk about some of my favorite recipes to make (and why they’re my favorites).
Some of my recipes will be sweet, and some will be savory. I want to dig a little deeper into the science of baking. What makes a recipe successful and what can cause them to fail.
That brings us to this bread recipe that you bake in a Dutch oven. Whaaat?!!! Yes, you heard me right. But, what I found even more fascinating, is the fact that you don’t have to knead this bread. All you have to do is mix everything together in a large mixing bowl until it is combined, cover it with plastic, and let it sit for 12 hours (or up to 18 hours) at room temperature. This recipe is time consuming, so you will want to plan accordingly, but it is the easiest bread to make!!
You will place the dough into a very hot Dutch oven, and bake for 30 minutes with the lid on. As the dough heats it gives off steam creating a humid environment inside the Dutch oven. The condensation on the surface of the loaf keeps the crust soft. This allows the the loaf to expand until the crust dries (a dry crust is harder to expand). Steam also causes the starches to form a thin covering that will eventually dry out, giving the loaf a shiny crust that will stay crisp! Yum!! Once the crust dries out and gets very hot, the sugar molecules caramelize. This reacts with proteins to form the amazing golden brown color and wonderful flavor that make a delicious crusty bread. Because of it’s thick sides, heavy lid, and small internal volume, the Dutch oven is the perfect environment to trap and create steam.
After the bread bakes for 30 minutes with the lid on and you take it off…oh dear!! The look and the smell are out of this world!! As you close the oven door and wait for this delicious loaf of yumminess to finish baking, the anticipation is off the charts!!
Then it happens; the timer goes off…it’s done!!!!! I removed this golden bit of goodness from the oven…Oh, the aroma wafting through the house.
I was so happy my sister Kathy and BIL Dave stopped by not long after the bread came out of the oven. I was so delighted to share this loaf of bread with them. Mind you, my sister is an amazing cook and baker, so I was very happy that she approved! We are going to their house tomorrow and will be bringing a fresh loaf to share with our nephew Gil (who apparently wasn’t very happy he missed out on our little bread snack…sorry Gil).
So, as I am sitting here writing this blog, I am anticipating the bread I will be sharing with family tomorrow!
I hope you try this recipe, and if you do, please post a picture and tag me on Instagram @goodeatsbymimi !
3 cups bread flour (420 grams)
1 ½ teaspoons kosher salt
½ tsp instant yeast
2 tablespoons freshly chopped rosemary
2 tablespoons freshly chopped thyme
1 ¼ cups warm temperature water, about 105-110 degrees F. (295 grams)
¼ cup extra virgin olive oil (54 grams)
*see note below for making this bread without the rosemary and thyme
In a large bowl, whisk the flour, kosher salt, rosemary, thyme and yeast together. Mix in the water and olive oil. Use a wooden spoon to combine; making sure to fold the flour up from the bottom of the bowl, forming a shaggy ball.
Cover the bowl with plastic wrap for at least 12 hours (or up to 18).
Preheat oven to 450 F degrees. Place your Dutch Oven in the oven to heat up. While the Dutch oven is heating, uncover the dough and press down with your fingers. Put dough onto a lightly flowered surface. You do not have to knead the dough. You can turn the dough over itself a couple of times and shape into a round ball (or desired shape). Place the dough on a piece of parchment paper brushed with olive oil. Lightly dust the top of the dough with flour and cover with a towel and let the dough rest for 45 minutes.
Take the towel off the dough and with a sharp knife gently score the top of the dough. Turn the oven down to 425 degrees. Don’t forget this step…your bread will burn if you don’t!!
Remove pot from the oven and remove the lid (be careful…the Dutch oven will be VERY hot!!). Gently lift the parchment paper and place in the Dutch oven. Place the lid back on and put in the oven. Bake for 30 minutes.
After 30 minutes, remove the lid from the Dutch oven and bake for twenty minutes. The crust should be a nice golden brown color (see picture). If you’re not sure, an internal temperature of 190 degrees will tell you your bread is done. Also, it will sound hollow when you tap on the bottom.
Remove from the oven and cool on a wire rack (if you can wait that long). Enjoy!!
*This bread can be made without the herbs too, and trust me, it is absolutely delicious!
Other than leaving the rosemary and thyme out of the recipe, everything else stays the same:)
I can’t believe I have never made homemade burger buns before. First of all, they are super easy to make and the taste is so much better than the ones you buy at the store! The overall time to make these bits of deliciousness is about 3 ½ hours, so you will want to time them appropriately, but the active time is ½ hour!!
I toasted the buns before filling them with a delicious hamburger, topped with bacon, lettuce, tomato, red onion and a spicy burger sauce….YUM!! Next time I will skip the toasting step as it is NOT necessary!
I will never buy store bought buns again! There are no preservatives and the taste is 100 times better.
I plan on making these this weekend for my children and grandchildren. I think I’ll make some pulled pork. I’m getting hungry just thinking about it!
I hope you make these and enjoy them as much as my hubby and I did….What are you waiting for?!
2 ¼ teaspoons (7 grams or 1 packet) Instant yeast – I use Red Star
1 cup very warm water (115 degrees F)
½ teaspoon granulated sugar
3 1/2 cups (489 grams) all-purpose flour, divided
1 large egg- room temperature
3 tablespoons melted butter
¼ (50 grams) cup granulated sugar
1 teaspoon fine kosher salt
1 egg, beaten
1 tablespoon milk
Sesame seeds to sprinkle on top of buns
Place yeast into a large bowl of a stand mixer; whisk in warm water and ½ teaspoon sugar. Cover and let stand until mixture is foamy (5-10 minutes)
With paddle attachment, mix 3 cups of the flour, egg, melted butter, remaining sugar and salt into yeast mixture (just until combined).
Put a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, about 6-7 minutes. If dough is too sticky, add a little more flour and knead for one more minute.
Transfer dough onto a floured work surface; dough will be slightly sticky. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
Coat inside of mixing bowl with olive oil. Place the dough in the bowl and turn over to lightly coat with oil. Cover bowl with plastic wrap or towel and let rise in a warm place until doubled in size (about two hours)
Press dough down to release air bubbles and put on a lightly floured work surface. Make a rectangle with the dough. Pat out to ½ “ thickness. Using a pastry cutter slice the dough into 8 equal pieces. If you want, you can use a scale for more accuracy. Form each piece into a round shape.
Gently stretch the dough rounds into round flat shapes (about ½” thick). Arrange the buns on a baking sheet lined with parchment paper or a silicone mat. Lightly dust the buns with flour and cover with a cotton kitchen hand towel. The buns will rise one more time for one hour (or until doubled in size).
Preheat oven to 375 degrees F
Whisk egg and milk in a small bowl until thoroughly combined. Gently brush buns with egg wash so it doesn’t deflate the risen dough. Sprinkle with sesame seeds (optional)
Bake at 375 degrees until lightly browned on top, 15 to 17 minutes.