Yield: 12 buns
Heat in a medium saucepan:
- 4 tbsp (40 grams) all purpose flour
- 4 tbsp (40 grams) water
- 8 tbsp (80 grams) milk
Cook, stirring constantly, until you have a thick, sticky paste. Scrape into in the bow of a stand mixture, then add:
- 5 cups (720 grams) cups all purpose flour
- 2 tbsp (18 grams) instant yeast
- 2 teaspoons (14 grams) salt
- 2 1/2 tbsp (34 grams) sugar
- 1 cup (240 grams) milk
Start kneading on medium low, then add the eggs one at a time
- 1 egg (at room temperature)
- 1 egg yolk
Once the eggs are incorporated, add
- 3 tbsp (42 grams) soft butter
Knead for 5 minutes, then place in a greased bowl and allow to rise in a draft-free place until doubled in bulk, about 1 1/2 hours.
Punch dough down, then cut into 12 100 gram pieces.
To form into balls, pick up a piece of dough, pull the ends into the centre, turning it in your hands you work, then place the dough on a lightly floured surface, smooth side up.
Then, with the side of your hand flat against the counter top, gently cup the dough ball and turn the dough in circles on the counter, never allowing your hand to rise off the counter.
When you have a smooth, symmetrical ball, place it on a greased cookie sheet, and repeat with all the other dough balls. Six dough balls will fit on a standard cookie sheet, evenly spaced.
Allow buns to rest for 30 minutes before baking.
- 1 egg
- 1-2 teaspoons of water
Brush dough balls with egg mixture, being careful not to miss any spots.
Bake at 375 for 20 minutes, or until golden brown.
Brush with butter after removing buns for the oven.