Buns in a bag. I’m learning to modify several bread recipes to be made in a ziploc gallon bag, using the refrigerator, over several days, with very short bursts of labor. Even starting days in advance, I find that this method of cooking saves time, is easy to accomplish in small chunks, produces excellent rise and texture, and nearly eliminates the need to touch flour or dough, which also keeps your kitchen clean while baking! You may already be familiar with my focaccia in a bag, which is very popular at parties and is vegan!
These buns are sweet and fluffy almost like a donut. I’ve topped mine with everything-bagel seasoning, but you can use plain sesame seeds, or a little salt, or skip the sprinkles. You will need a one-gallon ziploc bag, dry measuring cups and spoons, a wet measuring cup, and a refrigerator.
Recipe:
- 2 tsp active dry yeast
- 1 C + 2 Tbsp warm water
- 1/4 C sugar
- 1 tsp salt
- 1 C bread flour
- 2 C all-purpose flour
- 1/3 C avocado oil
- 1 egg, beaten
For topping:
- 1 egg beaten
- seeds
Instructions:
- Fill your wet measuring cup with 1C + 2 Tbsp warm water and bloom 2 tsp of yeast in it by sprinkling the yeast on top and letting sit for 5 minutes until frothy. If the yeast doesn’t foam a bit, it’s dead
- Add all dry ingredients to your gallon bag and mix by agitating the bag
- Add the water and yeast, one beaten egg, and your avocado oil to the bag. You can substitute vegetable oil
- Knead everything in the bag for 5-10 minutes until the dough easily pulls away from the sides of the bag and is uniform in texture.
- Refrigerate for 36 to 48 hours; you may have to burp the bag by letting gas out every 12 hours
- Day of baking, take the dough out and let rest in the bag on your counter for 1.5 – 2 hours. You don’t want to see a ton of rise, you’re only bringing the dough back to room temperature and waking up the yeast
- Line one or two baking sheets with parchment paper, brush with olive oil. Form 8 buns by taring off chunks of dough and rolling in your hands. Refrigerated dough is easier to handle and the oil helps it stick less. Do not add flour to your hands–wetter dough is better. Place buns on parchment paper, and let rest for 30 minutes while you preheat your oven.
- Brush the buns with 1 beaten egg and top with seeds
- Bake at 425 for 12-14 minutes
- Transfer to wire rack to cool
Enjoy your beautiful buns within 5 days or freeze.
