Stuffed Bun Dough
- 10 TBSP whole milk
- 4 TBSP butter
- 2 tsp rapid-rise (instant) dry yeast
- 2 1/2 TBSP lukewarm water
- 1 large egg
- 2 1/2 TBSP sugar
- 12 1/2 oz All-purpose flour
- 1 large egg, lightly beaten
- 2 TBSP honey mixed with 1 TBSP warm water
- For the dough, melt the butter with the milk in a saucepan over medium heat. Set aside to cool for about 5 minutes, or until warm (about 110°F).
- Put the yeast in small bowl, add the water, and set aside for 1 minute to soften. Whisk in the milk mixture and the egg to blend.
- Combine the sugar and flour in a food processor. Pulse two or three times to blend. With the machine running, pour the yeast mixture through the feed tube in a steady stream. After a sticky mass of very soft dough forms, about 5 seconds, continue processing for 45 to 60 seconds to form a smooth, slightly sticky dough that mostly cleans the bowl. The finished dough should stick a bit to your finger when pressed. Alternatively, to make the dough by hand, combine the sugar and flour in a large bowl. Make a well in the center and pour in the yeast mixture. Slowly stir with a wooden spoon to work in all the flour. (Add water by the teaspoon if this doesn’t happen with relative ease.) Keep stirring as a ragged, soft mass forms. Then use your fingers to gather and pat the dough into a ball. Transfer to a work surface and knead for about 5 minutes, or until smooth, fingertip soft, and slightly elastic. (You should not need any additional flour on the work surface if the dough was properly made. Keep kneading and after the first minute or two, the dough should not stick to your fingers. If it does, work in a sprinkling of flour.) Press your finger into the dough; it should spring back, with a faint indentation remaining.
- Regardless of the mixing method, lightly oil a clean bowl and add the dough. Cover with plastic wrap and put in a warm, draft-free place (for example, the oven with the light on) to rise for about 45 minutes, or until nearly double