Hot Buns Recipe

Warm milk and activate yeast

Heat the milk until warm to the touch (about 105–115°F / 40–46°C). Stir in 1 tablespoon granulated sugar, then sprinkle the active dry yeast over the milk. Let sit 5–10 minutes until foamy.

Melt butter

While yeast blooms, melt 4 tablespoons unsalted butter and let cool slightly so it's warm but not hot.

In the bowl of a stand mixer fitted with the paddle or in a large mixing bowl, combine 2 cups of the all-purpose flour and the salt. Add the foamy yeast mixture, the warm melted butter, the egg, and vanilla. Mix on low to combine.

Gradually add remaining flour, about 1/2 cup at a time, mixing until a shaggy dough forms. Switch to a dough hook if using a stand mixer and knead on medium speed about 6–8 minutes, or knead by hand on a floured surface about 8–10 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. Add a tablespoon of flour or water as needed to adjust.

Shape the dough into a ball. Lightly oil a large bowl, place the dough inside, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

While dough rises, make the filling: in a small bowl, beat the 6 tablespoons softened butter with the brown sugar, cinnamon, cayenne, and sea salt until smooth and combined. Taste and adjust cayenne for heat level (start mild). Set aside.

After the dough has doubled, gently deflate it on a lightly floured surface. Divide dough into 10 equal pieces (about 80–90 g / 2.8–3.2 oz each) for standard-sized buns. Roll each piece into a smooth ball.

If using filling: roll each ball into a small disk, place about 1/2 to 1 tablespoon of the spicy-sweet butter onto the center, then fold dough over and pinch seams to seal, then re-roll gently into a smooth bun. Place buns seam-side down into a lightly greased 9x13-inch baking pan or two smaller pans, spacing about 1/2 inch apart.

If not using filling: place rolled balls directly into the prepared pan, leaving a little space for expansion.

Cover the pan loosely with lightly oiled plastic wrap or a clean towel and let the buns rise for 30–40 minutes, until puffy and nearly doubled.

Preheat oven to 375°F (190°C) toward the end of the second rise.

Whisk the egg yolk with 1 teaspoon milk to make an egg wash. Gently brush the tops of the risen buns with the egg wash for a glossy finish.

Bake the buns in the preheated oven for 15–18 minutes, rotating the pan halfway through, until tops are deep golden brown and the internal temperature registers about 190–200°F (88–93°C). If you prefer a softer top, tent with foil during the last 3 minutes.

Remove buns from oven and immediately brush generously with 2–3 tablespoons hot honey (or plain honey for less heat). If you like a sweeter finish, whisk 1/2 cup powdered sugar with 1–2 teaspoons water or milk to a drizzleable consistency and drizzle over cooled buns.

Let buns cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm.