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375F, yield 12 buns
1) 1/3 cup water (110F)
1) 1/3 cup sugar, remove 1 tbsp. add into water and the rest add into milk
1) 2¼ tsp. active yeast
2) 1-1/3 cup whole milk (110F)
3) 4½ cup all-purpose flour
3) 1½; tsp. salt
4) 1 large egg, slightly beaten
5) 2 tbsp. (28g) unsalted butter, room temp cut into pieces
(¾ cup butter original recipe)

Combine (1) set aside for 10min.

Combine (3) make a well then add milk (2), egg (3) and yeast mixture kneed until fully combined then add butter (4), kneed for 8min

Transfer into bowl covered with saran wrap and allow it to rise for 1 hour. (Use oven set at 170F, turn off, then put bowl in)

Punch dough down and divide into 12 pieces. Allow dough to rise until double in size about 1 hour.

Use double pan so the bottom of the bun does not burn.

Bake at 375F for 15-19 minutes.