Morning Buns

Name: Morning Buns
Ingredients: Croissant Dough; 4 1/4 cups warm water; 1 1/3 tablespoons dry active yeast; 2 1/2 tablespoons sugar; 1/2 cup dry milk solids; 1 1/3 tablespoons salt; 9 1/3 cups unbleached white flour, plus cup divided; 1 lb unsalted butter; For morning buns; 1 teaspoon beaten egg; 1/3 cup water; 1 lb brown sugar; 2 1/2 teaspoons cinnamon; 1 lb granulated sugar; 2 1/4 tablespoons cinnamon; butter, for greasing muffin tins

16 ingredients

1 steps

Ingredients

Croissant Dough
4 1/4 cups warm water
1 1/3 tablespoons dry active yeast
2 1/2 tablespoons sugar
1/2 cup dry milk solids
1 1/3 tablespoons salt
9 1/3 cups unbleached white flour, plus cup divided
1 lb unsalted butter
For morning buns
1 teaspoon beaten egg
1/3 cup water
1 lb brown sugar
2 1/2 teaspoons cinnamon
1 lb granulated sugar
2 1/4 tablespoons cinnamon
butter, for greasing muffin tins

Directions

1

["Combine the warm water, yeast and sugar in a 5-quart mixer. Let yeast become activated and foam, then add the milk solids, salt and 9 1/3 cups flour. Mix with dough hook until flour is just incorporated. Avoid overmixing as that causes rapid toughening of dough. Place dough mixture in airtight container with room for rising, and refrigerate at 38 to 40 degrees for 12 to 24 hours, punching down occasionally if dough rises too much.", "Rolling butter into dough: Place 1 pound unsalted (or lightly salted) butter into 5-quart mixer. Mix with paddle dough hook, gradually adding remaining 1/2 cup flour. Mix until butter is moderately soft but not creamy in texture. Too soft butter will not layer properly in dough.", "Remove dough from refrigerator and turn out onto well-floured surface. Spread dough with hands into a 6-by-8-inch rectangle. Shape soft butter into 3-by-4 inch rectangle. Place butter in middle of dough. Envelope butter with dough, bringing dough from sides into middle without overlapping; then dough from top and bottom into middle, again without overlapping. Press envelope of dough down evenly with hands, preserving rectangular shape.", "Set aside to rest 15 to 20 minutes. (You may want to refrigerate the dough during the first rest period if butter is very soft.).", "Turn envelope of dough and butter onto its \"tummy \"" with seams down. Using a large rolling pin