Alton Brown's Sloppy Joe Buns

Instructions

1. 1

   Combine the milk and water in a microwave safe bowl or measuring cup and nuke on high for 30-40 seconds, or until the temperature is between 110℉-115℉.

2. 2

   Stir in the yeast and sugar and set aside for 5-10 minutes or until foam forms on the surface. (If there's no foamy by this time, chances are good your yeast had expired.)

   10:00
3. 3

   Place the flour and salt in a large mixing bowl, drizzle in the oil, add the yeast mixture, and stir until you have a shaggy looking dough.

4. 4

   Sprinkle the countertop with a little flour and turn the dough out onto it. Wash out the dough bowl and coat with a little oil.

5. 5

   Knead the dough with your hands 20 times, form into a ball, and move to the oiled bowl.

6. 6

   Cover the bowl with plastic wrap, away from direct sunlight or air-conditioning, for 1-1 1/2 hours, or until the dough has almost doubled in size.

   120:00
7. 7

   While the dough rises, heat a 12-inch cast iron skillet over medium heat for 2 minutes. Add the vegetable oil followed by the onion, green pepper, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Cook, stirring frequently for 4 minutes.

   02:00
8. 8

   Add the garlic and cook another minute.

9. 9

   Add the ground chuck, the remaining salt and pepper, ancho chili powder, cumin, onion powder, and mustard powder. Cook just until the beef loses its pink color, 4-5 minutes.

   05:00
10. 10

    Momentarily kill the heat, tip the pan keeping the meat to one side and spoon off and discard as much fat as possible.

11. 11

    Set the heat to medium-low and add the brown sugar, yellow mustard, ketchup, tomato paste, malt vinegar, Worcestershire, and liquid smoke. Simmer, stirring occasionally, for 4 minutes, then remove the skillet from the heat so the mixture can cool.

    04:00
12. 12

    When the dough has doubled in size, turn out onto a floured countertop and knead for 3 minutes, adding small amounts of flour as needed to prevent sticking. Form the dough into a ball and divide in half.

    03:00
13. 13

    Roll one of the halves into a 6-inch log shape and cut into 6 equal pieces (46-47 grams each-a digital scale is helpful here). Repeat with the other half of the dough.

14. 14

    Cover the balls with a clean kitchen towel and rest 30 minutes.

    30:00
15. 15

    Lightly grease a half-sheet pan with a little of the oil and have standing nearby. Roll out one of the balls with a rolling pin or small dowel to a circle 5-inches in diameter.

16. 16

    Place 1/4 cup of the filling in the center of the circle followed by 2 teaspoons of the chopped pickle, then fold the edges up and over the filling. Pinch the pleats with your fingers then give it a little twist to seal, being mindful to remove as much air from the buns as possible. Place seam-side down on the prepared sheet pan.

17. 17

    Repeat with the remaining dough balls, placing them 1/2-inch apart from each other. You should be able to fit all 12 balls. Cover with a clean kitchen towel and rest 30 minutes.

    30:00
18. 18

    Crank your oven to 375℉ and place a rack in the middle position. Brush the buns with the egg wash and poke a few holes in the tops with a toothpick to allow steam to vent. Top with a sprinkling of sesame seeds and bake for 20-25 minutes.

    25:00
19. 19

    Remove the buns from the oven and cool on a rack for 15 minutes before consuming.

    15:00