Perfect Buns

I perfected these buns while working at a little restaurant in Winnipeg; they were the “everything buns”- used for all the burgers, all the sandwiches- and all hand rolled by yours truly. They are oh so soft, especially right out of the oven, and perfect for everything.

Ingredients:

• 2 Cups Milk (warm but not hot)
• 1/4 Cup Butter (melted)
• 1 Cup Water (warm but not hot)
• 15 Grams Yeast
• 100 Grams Sugar
• 15 Grams Salt
• 2.5 Pounds Flour
• 1 Egg

Method:

Combine the warm milk, warm water, melted butter, yeast, sugar and salt in the bowl of a stand mixer.

Let the mixture sit until the yeast is foamy, around ten minutes.

Add the flour and mix on low speed.

Mix on low speed until smooth and elastic, 5-7 minutes.

Cover and let rise until doubled, 1-1.5 hours.

Portion the dough to 3 ounce pieces. There will be 24 pieces.

Shape the buns by pressing the piece of dough flat and pulling the edges into the center. Flip the bun over and cup your hands around the bun, pull downwards and spin the bun with the edges of your hand to create a tight ball giving your bun structure. Repeat for all of the buns.

Line two baking sheets with parchment paper. Place the buns two inches apart- 12 buns to each baking sheet.

Cover the buns and let rise in a warm spot until doubled, around 45 minutes.

When the buns have finished rising, preaheat the oven to 350 degrees. Whisk the egg in a small bowl with a few teaspoons of water. Brush the buns with the egg wash.

Bake at 350 degrees until the top is golden brown and the bottom is lightly golden, around 20-25 minutes.