With a Grateful Prayer and a Thankful Heart: Dijon Thyme Yeast Buns from Bread Machine Dough

Friday, July 31, 2015

Dijon Thyme Yeast Buns from Bread Machine Dough


Deli sandwiches are extra special when served on soft yeast buns that have a hint of Dijon and thyme in the background. These buns are super soft and light with just a wee bit sweetness. They are a cinch to make because most of the work is done using a bread machine.

It takes just a few minutes to place the ingredients into the bread machine pan. Push the start button and the mixing, kneading and rising is done for you. When the cycle ends and the beeper sounds, you have a lovely dough ready to shape as you desire. The photo above shows just how nice the buns look fresh from the oven.

 When the beeper sounds indicating the cycle is complete, remove the dough from bread maker onto a lightly floured serface. 

 Divide the dough into equal pieces. You can just eyeball this or if you want to be exact, weigh each section of dough on a kitchen scale. It will vary, of course, on the number of the buns that you want and also from batch-to-batch. This recipe yields 12 buns. You can make smaller, dinner roll size by dividing the dough into 18 pieces. When I do this, each piece of dough weighs roughly 1.6-ounces.

 After the dough is shaped into balls, place in a sprayed baking pan. Lightly spray the tops of the rolls as well.

 Cover with a towel or plastic wrap and allow to rise until doubled in size.

Remove the towel or plastic wrap and the buns are ready to go into the oven.

Dijon Thyme Yeast Buns
from Bread Machine Dough

PRINT RECIPE

makes 1 1/2-Pound loaf

1 tbs vegetable oil
1 Tbs fresh thyme or 1 tsp dried thyme Leaves
1 cup water
3/4 tsp salt
3 Tbs Dijon mustard
3 cups bread flour
4 Tbs sugar
2 tsp rapid rise yeast

Directions
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Dough setting.

When cycle is completed, remove dough to a lightly floured surface and cut into 12 equal pieces. Shape into balls and place in a sprayed 9-inch x 13-inch pan.

Cover pan with a clean towel and place in a draft-free warm place.  Allow to rise until double in size, about 1- 1 1/2 hours.

Bake in preheated oven 18-20 minutes or until golden brown. Remove to wire rack to cool completely. NOTE: If you make 18 dinner rolls from the recipe, bake a minute or two less.

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3 comments:

Cheryl said...

These look wonderful, Lorraine!! In fact, I think I can smell them...

My Recent Favorite Books said...

Oh my goodness! =)
These look delicious! Your photos are wonderful!

Cathleen said...

This is actually making me want to buy a bread machine. Yum!!

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