Harvest to hearth episode 2 Chicken pot buns (Bierocks)

Chicken pot buns
Bierock dough
For the Dough
1 cup milk, warmed to 80F
¼ cup white sugar
2 ¼ tsp active dry yeast or 1 package
4 cups all-purpose flour
2 Tbsp salted butter, melted and cooled
1 egg, beaten
¾ tsp salt
Make what ever filling you want for these buns.
In large mixing bowl add the yeast sugar and milk and let stand until yeast starts to bloom.
Mix in 2 cups of flour
Add egg, melted butter and salt
Mix in remaining flour 1/4 cup at a time only enough flour to just come together is needed.
Turn dough onto floured work surface and kneed for 10-15 minutes until a smooth and soft dough forms, add flour as needed while kneading. Finished dough should be tacky but not stick to hands or work surface.
Shape into a rough ball and let double in size in a greased and covered bowl.
After risen punch down dough and roll into a log, divide into 8 balled portions and let rest for 5-10 minutes or until dough rolls out easily with out dramatically springing back.
Spoon in 2-2.5 Tbsp of filling into middle of each bun. Being careful not to get any of the filling on the edges because any extra liquid will make it very difficult to close up the bun.
Pinch bun shut and let rise covered in greased baking dish for 30-45 minutes or until they are around 1.5 the original size.
Brush with milk
Bake at 375 F* for 20-25 minutes or until golden brown and sounds hollow when tapped.
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