Ingredients:
- 3/4 to 1 cup (170g to 227g) lukewarm water*
*For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time
- 2 tablespoons (28g) butter, at room temperature
- 1 large egg
- 3 1/2 cups (418g) All-Purpose Flour
- 1/4 cup (50g) sugar
- 1 1/4 teaspoons salt
- 1 tablespoon instant yeast
- 3 tablespoons (43g) butter, melted (Topping)
Preparation:
- Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
- Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.
- Gently deflate the dough, and divide it into 8 pieces.
- Shape each piece into a round ball; flatten to about 3" across.
- Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
- Brush the buns with about half of the melted butter.
- Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden.
- Remove them from the oven, and brush with the remaining melted butter.
- This will give the buns a satiny, buttery crust.
- Cool the buns on a rack.
Notes:
- For slightly smaller buns, divide the dough into 12 pieces instead of 8.
- Bake the buns for 12 to 15 minutes, instead of 15 to 18 minutes.
- And how about "slider buns" — about 3" in diameter?
- Divide the dough into 24 pieces, and bake for 12 to 15 minutes.
First Made:
2020-05-11
Yield:
8 large buns
Calories:
250 calories per bun
