3 Tablespoons of whole milk, warmed (I shoot for 110F)
1 Cup of warm water (again, 110F)
2 1/4 Teaspoons of instant yeast (1 packet)
2 1/2 Tablespoons of granulated sugar
2 eggs, beaten (room temperature), separated
3 Cups of bread flour
1/3 Cup of all-purpose flour
1 1/2 Teaspoons of salt
3 Tablespoons of unsalted butter (room temperature)
Everything seasoning, optional (but not really)
I prefer to use my stand mixer with the dough hook attached, but you can just as well use a wooden spoon to mix and then hand-knead. Combine the milk, water, yeast, sugar and ONE egg.
Add both flours to the bowl and mix just until incorporated. Add in the salt and butter. Knead on low speed for about 10 minutes. The dough will be soft and a little tacky (if it is too-tacky, add a little flour).
Transfer your dough to a lightly oiled bowl and cover with plastic wrap. Allow your dough to rise in a warm area for 1-2 hours, or once it has doubled in size.
Prepare two baking sheets with parchment paper. Divide the dough into 10 equal pieces (more if you're wanting to make sliders!) Roll each piece into a ball and keep them 2-3 inches apart on your prepared trays. Cover your trays with a kitchen towel to allow them to rise for another 1-1 1/2 hours, or once they have doubled again.
Preheat oven to 400F and brush the tops of your buns with the second beaten egg and everything seasoning. Bake for 15 minutes, turning your baking sheets halfway through. Transfer buns to a rack to cool.
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