Ingredients
Equipment
Method
- In the bowl of a stand mixer, combine the all-purpose flour, dry active yeast, sugar, and salt.500 g all purpose flour, 7 g dry active yeast, 1 tbsp sugar, 1 tsp fine sea salt
- In a separate small bowl, whisk together the warm water, warm milk, and one large egg.180 mL warm water, 120 mL warm milk, 1 large egg
- Using the paddle attachment or a dough whisk, add the wet mixture to the dry ingredients. Mix until a shaggy, sticky dough forms.
- Switch to the dough hook. Knead the dough for about 5 minutes. The dough should be fairly wet and sticky at this stage.
- Add the softened butter or oil. Continue kneading for another 5 to 10 minutes until the dough is shiny, smooth, and tacky to the touch.28 g softened butter or oil
- Place the dough in a lightly oiled bowl, cover tightly, and refrigerate for at least 8 hours (up to 24 hours).Extra oil
- Turn the chilled dough onto a lightly floured surface and shape into 10-12 cylinders using either a rolling or cutting method.
- Place the shaped rolls on a parchment-lined baking tray, cover, and let rise in a warm place for about 45 minutes until doubled.
- Preheat your oven to 180°C (350°F). Brush the buns with egg wash and bake for 15 to 20 minutes until golden brown.1 egg
- Remove from the oven and allow them to cool on a wire rack to prevent the bottoms from becoming soggy.
Notes
For the best flavor and ease of handling, do not skip the overnight proofing step in the refrigerator. Using a kitchen scale to measure the flour ensures the buns remain fluffy rather than dense.