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

1 - In a small bowl, mix the yeast and the lukewarm water together. Set aside until foamy.

2 - In the bowl of a stand mixer, mix the flour, the sugar, and the salt together.

 

3 - Pour the yeast with the water, milk, and the beaten egg. With the hook attachment, knead until dough comes together.

 

4 - 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.)

5 - Transfer dough to a floured surface and knead by hands a few minutes. Dough should be very soft but not sticky.

 

6 - Form a ball and place in a large bowl, cover with plastic wrap and let rise for 1 hour. 

7 - After an hour, punch dough to release gas. On a floured surface, spread dough (0.5 inch thick)​ with a rolling pin.

8 - 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.

 

9 - Preheat oven to 400°F.

 

10 - Brush the egg/water mixture on each bun. 

 

11 - 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.

12 - Allow to cool before slicing.