These buns are awesome. They’re light and buttery, great for those little bite-sized sandwiches known as sliders. But we make them even better by digging out that unnecessary white bread at the top half of the bun, hence the name dugout buns. With less bread there’s more room for sandwich meats and toppings. And less white bread in our food is a good thing, right?
When ready to serve spread butter on the bottom half and toast both halves on a griddle or frying pan. The top half won’t toast up, we just put it on the griddle to get it nice and warm.
Makes 24 buns.
- 1 cup milk
- 1 egg
- 1/2 cup water
- 1/4 cup butter
- 4 1/2 cups all-purpose flour
- 1 package (2 1/4 teaspoons) instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
Method Using a Bread Machine
Alternate method: the same ingredients could be used in a food processor or kneaded by hand. At atebites’ kitchen we’ve found a bread machine to be the simplest and less hands-on route.
- Select a bread machine program for making bread dough.
- Using a small saucepan heat milk, water and butter until lukewarm, about 110 degrees F (45 degrees C).
- Pour lukewarm liquids into bread machine pan.
- Add egg, flour, yeast, sugar and salt.
- Start the bread machine program.
- When dough is finished turn out onto a floured surface.
- Divide into 24 equal pieces, shaping into round balls and placing onto a greased baking sheet.
- Flatten the balls slightly to give a nice bun shape.
- Spray dough balls with a little water and sprinkle on sesame seeds.
- Bake in center rack of oven at 400°F (205°C) for about 10 minutes, until golden brown.
- Remove from oven and let buns cool about 10 minutes before slicing.
- Slice in half and using a fork dig out bread from the top half.
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