Ingredients
- 4.5 g (1/2 tbsp) instant yeast
- 213 g (3/4 cup + 3 tbsp) lukewarm milk (any kind)
- 397 g (3 cups + 2 tbsp) white all-purpose flour
- 39 g (3 tbsp) sugar
- 43 g (3 tbsp) vegetable oil or melted unsalted butter / coconut oil
- 25 g egg (1/2 large egg)
Instructions
- Whisk the yeast into the lukewarm milk and let stand for about 5 minutes.
- Crack 1 large egg into a bowl and whisk very well. Measure out half of the mixture (~25 g for a large egg, or about 2 tbsp). Reserve the remaining egg to use as an egg wash for the buns.
- Sift together the flour, salt, sugar, oil and egg into a mixing bowl, then add the milk. If using a mixer, use the paddle attachment and mix at lowest speed for 2 minutes (or stir with wooden spoon by hand). The dough should be coarse and slightly sticky.
- Switch to the dough hook and mix on medium-low speed for about 5 minutes (or knead on a floured surface by hand), until the dough is soft and smooth.
- On the counter, knead the dough by hand for 1 minute, form into a ball and place in a lightly-oiled bowl. Cover, place in a warm spot, and wait until it has doubled in size (1.5 to 2 hours).
- Line a square 9x9" pan with lightly-oiled parchment paper. If you have a scale, weigh the buns into 50 g pieces. If you don't have a scale, divide the dough into 14 equal pieces. To shape the buns, pat the dough into a rectangle, then bring all four corners into the centre and pinch them together. Turn the ball over, cup your hand around the ball, and rotate the dough on the counter to make a tight, round ball. Place the ball in the pan, seam-side down. To make pull-apart buns, make sure the dough balls just touch when you place them into the pan.
- Let the buns rise again, covered, until they just dome over the edge of the pan. Pre-heat the oven to 400F. Just before baking, brush the tops of the buns with an egg wash (the other half of your egg + 1 tbsp water). Bake for 12 to 18 minutes. When done, the tops should be golden brown and the sides firm and brown.
- Remove from the pan and leave to cool on a wire rack for at least 30 minutes before serving.
Notes
If you are freezing the buns, separate them before placing them into the freezer.
Nutrition
Calories: 154kcal
