Saturday, October 2, 2010
Start with the bread dough, form the buns, snip an X in the top and allow to rise. Once risen, dunk in a boiling water bath for about 1 minute. PLace them on the baking sheet. I used coarse corn meal but parchment paper would have been ideal!
Give a little egg wash across the tops, sprinkle with coarse salt and pop them into a 425 degree oven for about 20 minutes. The finished product has a brown amber color, with a paler X color. The texture is slightly open crumb with a tooth similar to a good New York bagel. These buns hold up well for sandwiches, makes a great toast and are tasty with a slice of your favorite cheese. The baked buns disappeared before I could snap a photo.