Overnight Chocolate-Hazelnut Breakfast Buns

For the Dough: In the bowl of a stand mixer, combine flour, sugar, yeast, salt, and baking soda. Melt butter in a 2-quart saucier over low heat, then stir in milk and yogurt, warming to about 80°F (27°C). Add butter/milk/yogurt mixture to flour mixture and stir to form a very dry and shaggy dough. Using the hook attachment, knead dough on low until silky-smooth and elastic, capable of being gently stretched into a thin but rough sheet without tearing, about 20 minutes.

Published at Thu, 17 Oct 2019 12:58:51 +0000