INGREDIENTS

Buns

120ml Warm Milk (35℃)

120ml Warm Water (35℃)

9g Active Dry Yeast

525g Bread Flour

10g Sugar

4g Fine Sea Salt

1 Egg

1 Egg Yolk

30g Softened Unsalted Butter

Egg wash

1 Egg

1 tbs Water

I used a stand mixer. If you don’t use it, just make sure to mix the ingredients well and knead the dough for a little bit longer.

STEPS

1. Combine warm milk and warm water

2. Add dry yeast, set aside

3. Mix the flour, sugar, and salt. Add [2] mixture and mix well

5. Add 1 egg and 1 egg yolk, mix until the dough start coming together

4. Use a dry towel to cover it. Let it sit 10-15 mins, let the dough do its own magic (autolyze)

6. Knead the dough, when the surface becomes smooth, do a windowpane test

7. Add the softened butter

8. Shape the dough into a ball and let it rise for 1 hour or until double in size

9. Divide the dough into smaller balls and let them rest for 10 minutes
(reference weight: mini version is about 42g and normal version is about 80g)

10. Press the dough, roll it into cylinders.

If you are making hot dog buns, the cylinder is general even, slightly higher in the middle, slightly slender at both ends

If you are making lobster roll buns, after rolling the dough into a cylinder, press on the sides to make the bread narrow and high.

11. Place them on a baking tray

If you are making lobster roll buns, put them closely so that they will touch each other when they are baked. When the bread is separated, there will be flat surfaces on both sides for frying.

12. Let them rest for 45 mins

13. Brush them with egg wash

Bake ~150℃ for 20 mins