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400F, yield depends on the size of the bun
1) 2 1/2 tbsp. (33g) sugar
1) 3 tbsp. (49g) milk-1%
1) 1 cup (209g) hot water
2) 2 tsp. (7g) active yeast
3) 3 cup (391g) bread flour
3) ↓1 ½ tsp. (6g) salt
3) 2 ½ tbsp. (35g) unsalted butter, room temp
4) 2 large eggs, slightly beaten
5) 9 tbsp. (45g) bread flour
Egg Wash:
6) 1 large egg
6) 2 tsp. water

5oz, 141g dough each makes 6

4oz, 115g dough each makes 7

3.74oz, 106g dough each makes 8

Combine (1) set aside allow to cool until 115F then add in the yeast (2) set aside for 10min.

In a mixing bowl, combine (3) use paddle attachment, mix ingredients until the butter is the size of crumbs.

Add in (1) and (4), run mixer at speed 2 for 5min. Replace with dough hook, gradually add additional flour (5), mix for 8min.

The dough will still be very sticky and difficult to handle. Transfer into oiled bowl and cover with saran wrap. Allow dough to rise for 1hr.

Punch dough down and portion the dough to your preference. Dough weight 841g. Allow the dough to rise again for 1 hour. Brush each bun gently with egg wash prior to baking.

5oz, 141g = 5" cooked bun weight 132g

4oz, 115g = 4.5" cooked bun weight 105g

3.7oz, 106g = 3.5" cooked bun weight 93g

2oz, 56g = 3 ¼" cooked bun weight 49g

Place a bowl of hot water in the oven during baking. Use double pan and bake at 400F for 15 minutes.

3oz, 86g dough makes 9

2oz, 56g dough each makes 15

1oz, 28g dough each makes 30