- 8
- 175 mins
Ingredients
- 8 tablespoons (1 stick) unsalted butter
- 2 teaspoons honey
- 1 cup whole milk
- 1 (1/4-ounce) package active dry yeast
- 1 large egg, lightly beaten
- 3 cups all-purpose flour, plus more for dusting the work surface
- 2 tablespoons granulated sugar
- 2 teaspoons kosher salt
- Vegetable oil, for greasing the bowl
Preparation
Step 1
Melt 6 tablespoons of the butter with the honey in a medium saucepan over low heat. Whisk in the milk and gently heat the mixture to 110°F, or until it feels very warm to your finger. Pour into the bowl of a stand mixer, sprinkle the yeast over the top, stir, and let stand until foamy, about 5 minutes.
Add the egg, flour, sugar, and salt. Attach the dough hook and knead on medium speed for 5 minutes—the resulting dough will be soft and sticky.
Dump the dough onto the counter, form into a ball, and place in a medium bowl that you’ve previously oiled. Cover the bowl with plastic wrap and set aside in a warm, draft-free spot until the dough has doubled in volume, about 1 hour.
Line a large rimmed baking sheet with parchment paper. Dump the dough onto a floured work surface. Divide it into 8 to 10 equal pieces (8 pieces will be generous-sized buns, 10 will be a bit smaller; a scale is great for dividing the dough into perfectly equal pieces).
Roll each piece into a ball, then shape the ball into a log 5 to 6 inches long. Place on the prepared baking sheet, spacing them evenly.
Melt the remaining 2 tablespoons of butter. Brush the dough pieces with half of the melted butter. Cover loosely with plastic wrap, set aside in a warm place, and let stand until puffy, about 1 hour.
Heat the oven to 375°F and arrange a rack in the middle. Bake until the buns are golden, about 18 minutes.
As soon as the buns are out of the oven, brush with the remaining melted butter.