Ingredients
- ½ cup whole milk, warmed
- 1 tbsp active dry yeast
- ¼ cup granulated sugar
- 1 tsp salt
- 3 large eggs (for dough)
- 3¾ cups all-purpose flour
- ½ cup unsalted butter (1 stick), cubed and softened
- 1 large egg (for egg wash)
- 1 tbsp milk (for egg wash)
Instructions
- Whisk warm milk, yeast, and a pinch of sugar in a large bowl. Let sit for 5–10 minutes until foamy.
- Add remaining sugar, salt, eggs, and half of the flour. Mix until combined. Gradually add remaining flour to form a shaggy dough.
- Knead dough by hand or mixer for 8–10 minutes until smooth and elastic.
- Add softened butter bit by bit, kneading until fully incorporated and dough is glossy and tacky (about 5–10 more minutes).
- Transfer dough to a greased bowl. Cover and let rise for 1–2 hours until doubled in size.
- Punch down dough and divide into 8–12 equal pieces. Shape into balls and place on a parchment-lined baking sheet.
- Cover loosely and let rise for 45–60 minutes until puffy.
- Mix egg and milk for the egg wash and gently brush onto risen buns.
- Bake at 375°F (190°C) for 15–20 minutes until golden brown and hollow-sounding when tapped.
- Cool on a wire rack before serving.
Notes
- Add vanilla or citrus zest for a sweeter variation.
- Mix in herbs like chives or thyme for savory buns.
- Fold in chocolate chips after butter kneading for a dessert version.
- Substitute plant-based milk and margarine for a dairy-free option.
- Refrigerate shaped buns overnight and bake fresh the next day.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bun (based on 10 buns)
- Calories: 260
- Sugar: 6g
- Sodium: 170mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
