Buttery Buns
Makes 5 buns (grams is best for this recipe!)
Equipment
- Stand mixer
- Bowl oiled
- Whisk
- Baking sheets
Ingredients
- 188 g bread flour
- 188 g all purpose flour
- 17 g sugar
- 8 g kosher salt
- 4.5 g instant yeast
- 260 g whole milk
- 60 g unsalted butter a bit cooler than room temp, plus more for greasing the pan
- 1 egg
- 1 Tbsp water milk, or cream
Instructions
- In the bowl of a stand mixer add bread flour, all purpose flour, sugar, salt, yeast and milk.
- Using a dough hook, mix on low until combined. Increase speed to high and knead the dough for about 12-15 minutes until smooth and the dough holds together when pulled out thin. You may need to hold onto the mixer to stabilize it!
- Next add in the butter. Turn mixer on low to begin incorporating, then increase speed to high. Mix on high for another 7-8 minutes until a smooth dough is formed and the sides of the mixer bowl are clean. Pull the dough out thin to check strength. You want to be able to pull the dough thin enough to almost see through it without the dough tearing (window pane method).
- Transfer dough to an oiled bowl, cover and let rise 2 hours. The dough should be almost doubled in size.
- Place dough out onto a clean surface (not dusted with flour) and divide the dough into 5 equal pieces (for perfectly even buns weigh them out to 120-130g each).
- Form each piece into buns by cupping your hand over the dough and using a quick circular motion to form a tight ball.
- Place buns into a lined baking sheet, leaving space in between each roll.
- Cover with towel and let rise another 45 minutes to 1 hour until the buns have puffed up and are nearly doubled in size.
- While buns rise for the second time, whisk egg and water to create an egg wash. Preheat oven to 400ºF.
- Brush buns with egg wash all over.
- Bake for 20-30 minutes until nicely golden and baked through, rotating as necessary to promote even browning.
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