These buns have been made in our house for so long, I don't remember when I last bought buns at the grocery store. They stand up to hamburgers yet are delicate enough to eat with lunch meats. And they come together in NO time at all with or with out a stand mixer. I like to double the recipe and freeze the leftover buns for those last-minute meals.
Yields 8 buns
*1 tbsp - active dry yeast
4 oz (1/2 cup) - warm water
4 oz (1/2 cup) - milk
2 tbsp - vegetable oil
2 tbsp - raw sugar
1 tsp - salt
3 cups (5oz) - flour
1tbsp - butter
1 lg - egg
In a small pot at water, milk, sugar, and butter. Over med/low heat warm the mixture until the butter is just about fully melted. *Add yeast stir to combine, set aside to proof around 5 minutes.
In a separate bowl whisk the egg and oil together. Add to the proofed yeast mixture and stir to combine.
Add the salt to the flour and stir to incorporate. Pour the yeast mixture to the flour and stir until the dough is shaggy and almost all the flour has been absorbed. Dump out onto the counter and knead until a soft dough form about 10 minutes, when you press your finger gently into the dough it should spring back. Alternately place the dough hook onto your mixer, add the yeast to the flour and slowly incorporate gradually increasing the speed until a soft dough forms.
Place dough in an oiled bowl turning to coat. Cover dough with plastic wrap or a clean kitchen towel. Let rise for 1 hour, or until double in size. Line a baking sheet with parchment paper.
Turn dough out onto lightly floured surface and divide dough out into 8 portions. I usually weight the whole dough in grams and divide by 8. *Shape each dough into a ball by pulling the dough to the bottom of the mound and pinching in the center. Place pinched side down on a parchment lined baking sheet and let rise for 30-40 minutes.
Pre heat the oven to 375°F brush risen buns with butter, (of adding seeds or other toppings do so now) and bake buns for 15-20 minutes OR until golden on the top and they sound hollow when tapped on the bottom. Let cool before splitting.
When doubling this recipe, double everything EXCEPT the yeast.
If wanting to make with whole wheat sub out 1/2-1 cup of whole wheat flour.
*Before adding yeast to warmed mixture you can check the temperature with a thermometer it should be 110°F to 115°F I usually dip my pinky finger in, it should feel warm and slightly uncomfortable.