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Monday 07 September 2026 18:58:13 GMT

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Homemade Casita Buns. These are soft but structured homemade buns, with a deep golden crust and just enough chew. Made for burgers, sliders, and any stacked sandwich worth its weight. DIRECTIONS + STEP 1: BASE In a medium bowl, combine the base ingredients and mix until smooth. Cook in a skillet over medium heat, stirring constantly, until it thickens into a smooth paste. Don’t overcook. Scrape back into the bowl. + STEP 2: DOUGH Whisk the base with milk and egg until smooth. Add flour, sugar, yeast, and salt. Mix until a wet, cohesive dough forms. + STEP 3: KNEAD BY HAND: Knead in the bowl 1–2 min, then slap-and-fold on an unfloured surface 3–5 min until tighter. STAND MIXER: Use hook on low speed 3–4 min, scraping as needed. + STEP 4: BUTTER BY HAND: Knead in butter in small portions until smooth and elastic (6–8 min). STAND MIXER: Add butter on low, then knead on medium-low 6–8 min until tacky and elastic. Chill dough 15–20 min if greasy. + STEP 5: RISE Form into a ball, cover, and rise at room temp 60–90 min until doubled. In warm kitchens (78°F+), check at 45–60 min. + STEP 6: SHAPE Turn dough onto floured surface. Divide into 4 (105g each). Shape into balls and place on parchment-lined pan. + STEP 7: PROOF Cover loosely and proof 45–60 min until puffy and domed. + STEP 8: BAKE Preheat to 375°F. Whisk yolk and milk. Brush tops. Bake 14–16 min until golden. Internal temp should be ~190°F. + STEP 9: COOL Let cool 20 min before slicing. INGREDIENTS Makes 4 buns + Full recipe on my blog: www.CasitaMade.com/post/casita_buns

Homemade Casita Buns. These are soft but structured homemade buns, with a deep golden crust and just enough chew. Made for burgers, sliders, and any stacked sandwich worth its weight. DIRECTIONS + STEP 1: BASE In a medium bowl, combine the base ingredients and mix until smooth. Cook in a skillet over medium heat, stirring constantly, until it thickens into a smooth paste. Don’t overcook. Scrape back into the bowl. + STEP 2: DOUGH Whisk the base with milk and egg until smooth. Add flour, sugar, yeast, and salt. Mix until a wet, cohesive dough forms. + STEP 3: KNEAD BY HAND: Knead in the bowl 1–2 min, then slap-and-fold on an unfloured surface 3–5 min until tighter. STAND MIXER: Use hook on low speed 3–4 min, scraping as needed. + STEP 4: BUTTER BY HAND: Knead in butter in small portions until smooth and elastic (6–8 min). STAND MIXER: Add butter on low, then knead on medium-low 6–8 min until tacky and elastic. Chill dough 15–20 min if greasy. + STEP 5: RISE Form into a ball, cover, and rise at room temp 60–90 min until doubled. In warm kitchens (78°F+), check at 45–60 min. + STEP 6: SHAPE Turn dough onto floured surface. Divide into 4 (105g each). Shape into balls and place on parchment-lined pan. + STEP 7: PROOF Cover loosely and proof 45–60 min until puffy and domed. + STEP 8: BAKE Preheat to 375°F. Whisk yolk and milk. Brush tops. Bake 14–16 min until golden. Internal temp should be ~190°F. + STEP 9: COOL Let cool 20 min before slicing. INGREDIENTS Makes 4 buns + Full recipe on my blog: www.CasitaMade.com/post/casita_buns

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#laglex #hinhneniphone #wallpaper #wallpaper4k #fyp

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