Buns from the oven
Posted by eemilla on August 30, 2009
I’m not someone who has to cook everything from scratch, but I am demanding about my food so if I cannot find an easier substitute then I will make it myself. Thanks to SmittenKitchen for this lovely light brioche bun recipe. Although I don’t make many baked goods without subbing out some of the bread or all purpose flour with wheat flour; here though, I only traded 1/4 cup of bread flour out for the whole wheat in order to keep the light in the recipe. As a result they turned out just like the buns I was buying from a local bakery until they started selling defrosted (and as a result deflated) hoagies. We used them for phillies, and next time I think I will stretch them out into hoagie rolls. I will also likely trade another quarter cup of bread for wheat flour.