Ingredients
(For 20 buns)
- 1 packet yeast
- 1/2 + 1/4 cup lukewarm water
- 3 1/2 + 1/4 cups flour
- 1 Tbsp sugar
- 1 tsp salt
- 1/2 cup milk (room temperature)
- 1 beaten egg
- 2 Tbsp soft butter
- 1 beaten egg mixed with a little bit of water for brushing
Instructions
- In a small bowl, mix the yeast and the lukewarm water together. Set aside until foamy.
- In the bowl of a stand mixer, mix the flour, the sugar, and the salt together.
- Pour the yeast with the water, milk, and the beaten egg. With the hook attachment, knead until dough comes together.
- Add the butter and keep kneading until silky and smooth. Add more flour 1 Tbsp at a time if dough is too sticky. (Dough should remain soft and slightly sticky.)
- Transfer dough to a floured surface and knead by hands a few minutes. Dough should be very soft but not sticky.
- Form a ball and place in a large bowl, cover with plastic wrap and let rise for 1 hour.
- After an hour, punch dough to release gas. On a floured surface, spread dough (0.5 inch thick) with a rolling pin.
- With a large round cookie-cutter or a glass, cut out 20 circles. Place the circles on floured baking sheets or sheets lined with parchment paper, cover with a dry cloth, and let rise for an additional hour.
- Preheat oven to 400°F.
- Brush the egg/water mixture on each bun.
- Place a large dish filled with water on the bottom rack of the oven and bake buns for 15-20 minutes on the middle rack.
- Allow to cool before slicing.