Buns Recipe

Warm milk and activate yeast

Warm the milk to about 105–110°F (40–43°C) — it should feel warm but not hot. Stir in the granulated sugar and sprinkle the active dry yeast over the milk. Let sit 5–10 minutes until foamy.

Combine dry ingredients

In a large bowl or the bowl of a stand mixer fitted with the dough hook, whisk together the flour and salt.

Add wet ingredients and knead

Add the foamy yeast-milk mixture, melted (but slightly cooled) butter, and 1 large beaten egg to the flour. Mix on low until a shaggy dough forms, then increase speed and knead 6–8 minutes by mixer (or 10–12 minutes by hand on a floured board) until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons extra flour; if too dry, add up to 1–2 tablespoons water or milk.

First rise

Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Prepare filling (optional)

If using filling, mix the softened butter, brown sugar, and ground cinnamon in a small bowl until combined. Have raisins or nuts ready if using.

Deflate and divide

After the dough has doubled, punch it down gently to release air. Turn onto a lightly floured surface and divide into 12 equal pieces (about 70–80 g / 2.5–3 oz each).

Shape buns

For plain buns: roll each piece into a smooth ball by cupping your hand over the dough and rolling on the counter. For filled buns: flatten each piece into a 3–4 inch disk, place about 1 tsp of cinnamon-butter mixture and a few raisins/nuts in the center, pull edges up and pinch to seal, then roll gently to form a smooth bun.

Second rise on pan

Place buns seam-side down on a parchment-lined baking sheet or in a 9x13-inch pan, spacing about 1 inch apart if you want crusty sides or closer if you want pull-apart buns. Cover loosely with plastic wrap or a damp towel and let rise until puffy and nearly doubled, about 30–45 minutes.

Preheat oven and egg wash

Preheat the oven to 375°F (190°C). Whisk the egg and 1 tablespoon water to make an egg wash.

Brush each bun gently with the egg wash to give a glossy, golden top. If not using egg wash, brush with milk or melted butter for a softer, matte finish.

Bake

Bake in the preheated oven for 15–20 minutes, rotating the pan halfway through, until buns are deep golden on top and sound hollow when tapped or an instant-read thermometer reads about 190°F (88°C) in the center.

Brush with butter and cool

Remove buns from oven and brush immediately with 1 tablespoon melted butter for a soft, shiny crust. Transfer to a wire rack and cool at least 10 minutes before serving. Serve warm or at room temperature.