Beer Buns

Ingredients

• 3 1/2 - 3 3/4 cups bread flour
• 1/3 cup powdered milk
• 1/4 cup sugar
• 1 tsp salt
• 1 packet instant yeast
• 1 1/4 cups beer, room temperature/warm
• 1/3 cup vegetable/canola oil

Directions

1. 1. Combine 3 1/2 cups of the flour, the powdered milk, sugar, salt, and yeast in the bowl of a stand mixer. Stir to blend.
2. 2. Add the beer and oil to the dry ingredients. Stir with a wooden spoon to form a shaggy dough.
3. 3. Attach the dough hook to the stand mixer. Mix on medium for 8 minutes or until the dough is smooth, soft, and elastic (may stick to the bottom of the bowl, but should clear the sides). Add more flour a tablespoon at a time if the dough is too wet.
4. 4. Form the dough into a ball. Lightly oil the bowl. Place the dough in the bowl and lightly oil the top. Cover the bowl with plastic wrap and set it in a warm place. Let the dough rise until doubled - about 1 hour (more if the beer was cool).
5. 5. Gently deflate the dough. Divide the dough into 12 portions. Cover and let rest for 10 minutes.
6. 6. Line a 9" X 13" baking dish with parchment paper. Placing the dough close together is key - otherwise the buns will be too crusty.
7. 7. Flatten each dough ball into a 4.5" X 4.5" square. Tightly roll the dough. Place the seam on the bottom. Flatten the ends and tuck them under. Gently push the dough with your fingers into a tight cylinder. Roll the dough gently back and forth a couple of times to seal the seams. Place the shaped buns into the prepared baking dish. The buns should be very close together, but not quite touching.
8. 8. Spray a sheet of plastic wrap with oil. Cover the baking dish and let the buns rise until doubled (45-60 minutes).
9. 9. Preheat the oven to 375�. Remove the plastic from the dish. Bake for about 15 minutes, or until the buns reach an internal temperature of 190�-200�.
10. 10. Remove the buns from the oven. Let them cool in the dish for 5 minutes. Transfer the buns, on the parchment paper, to a rack to cool completely