00:00Right about here is when I realized that I didn't have my microphone properly attached.
00:06So we're going to get right into this voiceover recipe here. We're going to throw
00:11436 grams of flour into this bowl. You want to make sure you grab your sugar. It can just be
00:19regular household sugar, 31 grams. In this yeast packet here, I thought it was 21 grams of yeast
00:26inside the packet because that's what it said. But as you can see, I'm starting to realize that
00:32there's only seven grams in this packet because it's all three combined adding up to 21 grams.
00:42Now we're going to go ahead and add in a little powdered milk here. We're going to go with
00:4730 grams of powdered milk. Now, not only did I mess up the voiceovers on this,
00:54uh, of the audio rather, I also let my camera battery die at one point. So we're going to go
01:00ahead and patch this together the best we can as you're adding in your milk. And we're going to throw
01:079 grams of salt in here. Now we're going to go ahead and whisk all the dry ingredients together.
01:13And keep in mind, after whisking these together, you're going to add 41 grams of melted butter,
01:19220 grams of lukewarm water, and one large egg. When you do that, you're going to throw it into
01:26your mixer. I started with the paddle mixer and then moved over to the dough hook as it firmed up
01:30a
01:31little bit. You'll know your dough is done when it's not sticking to the sides. The sides of your bowl
01:37should be pretty clean and it should come off the hook pretty easily. Now if it doesn't come off the
01:43hook
01:43easily, if it's sticking to the side, you might want to add a little more flour and keep going. Now
01:47we're going to take olive oil. We're going to pour it into the bowl and we're going to go ahead
01:52and
01:52brush that up on the bottom and sides. And as you look at your dough here, before you throw it
01:57into
01:58the bowl, you'll notice that it's very spongy and it's very stretchy. You can drop it on the surface.
02:03It's not sticking. You don't need to add any flour. This is exactly the consistency you're looking for
02:07with your dough. Now go ahead and throw it in a bowl. Cover it with saran wrap. It needs to
02:12be a large bowl.
02:13We're going to leave this here for about two hours until it doubles in size. So you're going to want
02:19to give it plenty of room to grow. Put it down tight. Keep that air locked in. And you're going
02:29to
02:29keep it someplace warm. Don't put it in the refrigerator. And in about two hours, your dough
02:35should look like this. As you see, it's doubled in size. It's kept all that consistency.
02:46There you go. Perfect dough.
02:53Now you're going to divide that dough into about six equal parts.
02:57Now if you're looking for perfect dimensions, you might want to go ahead and weigh it out. If you're
03:03looking for perfect size or shape, you might want to use the pinch and pull method. I'm not worried
03:08about either of these. So I'm just going to divide it by high and then just roll them out on
03:12my board
03:12here. I like my buns to look a little rough. I don't want them to be perfectly shaped. And I'm
03:17going to
03:17spread three of them out on a baker stone. You can also use a baking sheet, a cookie sheet. If
03:23you do
03:23that, make sure you throw some parchment down so it doesn't stick. Now you're going to wrap those buns
03:30up and give them about another hour to rest. And again, you'll see you got nice large buns here.
03:40Now the next thing you're going to do is put two eggs in a bowl, beat them
03:46and then go ahead and paint them onto your buns. Try and get a good even coating. It's really going
03:52to
03:52make them brown nicely. It's really going to add to the appearance of them. It doesn't matter if you
03:59get them on your cookie sheet or your baking stones. Give them about 20 minutes in the heat at 425
04:09degrees.
04:10And this is what your buns are going to look like. They're going to be phenomenal. Look at the color
04:15on
04:16them. The character in them. Now, I'm making these for buns. So I'm keeping them dense. I want the
04:25inside to be dense and spongy so they hold up when I put my meat and stuff on them. Now,
04:31don't forget,
04:32we're doing the Vitalware giveaway. All you have to do is like and comment on any one of my videos
04:37to be entered. You can enter as many times as you like by commenting on each video. And if you
04:44like
04:45this video, like and subscribe. I'll try to screw it up a little less next time.
