Bigs Recipe

Activate and mix dough

In the bowl of a stand mixer (or a large mixing bowl), combine warm water, warm milk, sugar and instant yeast. Stir gently and let sit 5–7 minutes until foamy. Add the melted butter and the egg and whisk briefly to combine.

Add flour and salt to the mixer bowl. Using the paddle attachment at first, mix on low until incorporated, then switch to the dough hook. Knead on medium-low for 6–8 minutes until the dough is smooth, elastic and slightly tacky. If too sticky, add up to 2 tablespoons more flour, one tablespoon at a time.

Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Cook the sausage mixture

While the dough rises, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the sausage (removed from casings) and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Season with 1/2 teaspoon salt and 1 teaspoon black pepper. Remove from heat and let cool 10–15 minutes.

Once slightly cooled, stir in the grated cheddar cheese and chopped parsley. Set the filling aside to cool to room temperature before assembling so the cheese does not melt into the dough prematurely.

Preheat and prepare

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or lightly grease them.

Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal portions (about 115–125 g each if you have a scale) for generously sized rolls called 'Bigs'.

Working with one portion at a time, flatten the dough into a 5–6 inch disc. Place about 2–3 tablespoons of the cooled sausage-cheese filling in the center of the disc. Pull the edges up and around the filling and pinch to seal tightly, forming a smooth ball. Place seam-side down on the prepared baking sheet, spacing at least 2 inches apart. Repeat with remaining portions and filling.

Gently press each ball to slightly flatten to form a large bun shape. Cover loosely with a clean towel and let rise for a second proof 20–30 minutes until puffy.

Egg wash and bake

Whisk the reserved egg for the wash with 1 teaspoon water. Brush the tops of the buns lightly with the egg wash, then sprinkle the optional sesame seeds evenly. Bake in the preheated oven for 18–22 minutes, rotating the pans halfway through, until the tops are deep golden brown and the internal temperature of the center registers 190–200°F (88–93°C).

Remove buns from oven and immediately brush tops with 2 tablespoons melted butter for a glossy, soft crust. Transfer to a wire rack to cool 10–15 minutes before serving warm.