Yield: 8 large buns
- 1 cup low-fat milk
- 2 T. unsalted butter
- 1 T. sugar
- 1 T. active dry yeast
- 3 cups bread flour
- 1 large egg, beaten
- 1 tsp. salt
- 3 to 4 T. water
- olive oil to coat bowl
- 1 large egg
- 1 T. water
In heavy saucepan, heat milk and butter on medium-low heat until butter melts. Transfer to small glass bowl and allow to cool to between 105 to 115 degrees F. It should be warm, not hot. Stir in sugar and yeast. Let sit for 5 minutes, until yeast blooms.
Add flour to bowl of stand mixer fitted with dough-hook attachment. Turn mixer to low and pour in yeast. Scrape sides of bowl as needed. Add beaten egg and salt.
Increase mixer speed to medium. Add water 1 tablespoon at a time until dough comes together. You should be able to touch dough without it sticking to your hand, but all dry ingredients should be incorporated.
Turn dough onto floured surface and knead until exterior is smooth, for about 3 minutes. Roll into ball. Place in large bowl lightly coated in olive oil.
Cover bowl with clean dish towel and let sit at room temperature to rise for about 1 hour, until at least doubled in size.
Punch down dough and turn onto floured surface. Knead for 1 to 2 minutes and form back into smooth ball. Use dough scraper or serrated knife to cut dough into 8 equal pieces.
Roll dough pieces into balls and flatten into 1/2-inch-thick disks. (Be sure to flatten well, as they’ll rise and puff up during baking.) Place buns onto large greased baking sheet or baking sheet covered with silicone baking mat, leaving about 1 inch between each bun.
Let buns rest and rise for 30 more minutes. Preheat oven to 400 degrees F.
Prepare egg wash by whisking egg and water together in small dish. Use pastry brush to lightly coat top of buns with egg mixture.
Bake for 12 to 15 minutes, until buns are browned and baked through. Buns will keep in sealed container at room temperature for 1 day or frozen for up to 1 month in freezer-safe bag or container.