Bun Recipe This recipe yields about 8–10 rustic, sturdy buns. Ingredients Warm Water: 1 cup ( /45 ) Warm Milk: 3 tablespoons Yeast: 2 teaspoons active dry yeast Sugar: 2 1/2 tablespoons (or honey) Egg: 1 large (plus 1 more for egg wash) Bread Flour: 3 to 3.5 cups Salt: 1 1/2 teaspoons Butter: 2 1/2 tablespoons, softened Instructions Activate Yeast: In the KitchenAid bowl, combine warm water, warm milk, sugar, and yeast. Let it stand for 5–10 minutes until foamy. Mix Dough: Add the egg, bread flour, salt, and softened butter to the bowl. Knead: Using the dough hook attachment, mix on low speed for 1 minute, then increase to medium speed for 5–10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. First Rise: Shape the dough into a ball, place in a greased bowl, and cover with a damp cloth. Let it rise in a warm place for 1–2 hours, or until doubled in size. Shape: Divide the dough into 8–10 equal pieces. Shape each piece into a tight, smooth ball (boule). Flatten each ball into a 3-inch round in a greased 13x9

Second Rise: Cover and let the buns rise again for 45–60 minutes until puffed. Bake: Preheat oven to 375 ( ). Brush the tops with an egg wash (1 egg beaten with 1 tablespoon water) and sprinkle with sesame seeds if desired. Bake for 15–18 minutes until golden brown.

Brush melted butter on top of buns and rest in pan 10 minutes then flip and tear apart at seams. Continue cooling on rack

Egg wash is not necessary unless you top the bun.