Bread Recipe

Mix dry ingredients

In the bowl of a stand mixer, combine 850 g bread flour, 21 g instant dry yeast, 60 g granulated sugar, and 18 g fine salt. Whisk briefly to distribute the yeast and salt evenly (keep salt and yeast slightly apart while measuring to avoid direct contact if possible).

Warm liquids and incorporate

Warm 360 ml whole milk and 120 ml water together to about 38°C (100°F). Add the warm liquid to the mixer bowl. Add 2 whole large eggs and 85 g softened unsalted butter (cut into pieces).

Knead the dough

Attach the dough hook and mix on low-to-medium speed until ingredients come together (about 2–3 minutes). Increase speed to medium and knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If the dough is too stiff, add up to 15–30 ml more water, 1 tablespoon at a time. If too sticky, add up to 15–30 g more flour, 1 tablespoon at a time.

Bulk fermentation (first rise)

Turn the dough out into a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm draft-free place until doubled in size, about 60–75 minutes depending on ambient temperature.

Divide and pre-shape

Gently deflate the dough on a lightly floured surface. Divide into 12 equal pieces (target weight about 95–100 g each). Using a bench scraper, portion the dough and gently round each piece into a smooth ball by cupping it under your palm and rotating on the work surface to create surface tension.

Final shaping

Let the dough rest for 10 minutes, uncovered, to relax. Then reshape each piece into an oval or round sandwich bun shape: flatten slightly with your palm, fold the top third down toward the center and press, fold the bottom third up, then roll gently to tighten the surface. Place shaped buns on parchment-lined sheet pans spaced at least 2 inches apart. For uniform buns, weigh pieces and shape consistently.

Proof (second rise)

Cover the sheet pans loosely with greased plastic wrap or a lightly damp towel. Proof at room temperature until buns are puffy and roughly doubled, about 45–60 minutes. A properly proofed bun will slowly spring back when pressed lightly but still hold an impression.

Preheat oven

Preheat the oven to 190°C (375°F) with a rack in the middle position while the buns are finishing their proof.

Egg wash and toppings

Whisk 1 egg with 1 tsp water to make an egg wash. Gently brush the tops of the proofed buns with the egg wash using a pastry brush. If desired, sprinkle 2 tbsp sesame seeds or a light pinch of coarse sea salt on several buns for variety.

Bake

Bake the buns for 16–20 minutes, rotating the pans halfway through, until they are golden brown on top and register 93–96°C (200–205°F) internal temperature when measured with an instant-read thermometer. Baking time may vary slightly with oven; watch for even coloring.

Cool

Remove the buns from the oven and transfer to a wire rack. Brush with a little melted butter if desired for extra softness and sheen. Cool at least 30 minutes before slicing for sandwiches so crumb sets and moisture redistributes.

Makes 12 sandwich buns. Store cooled buns in an airtight container at room temperature for up to 3 days, or freeze individually wrapped for up to 3 months. To refresh, thaw at room temperature and warm in a 160°C (325°F) oven for 8–10 minutes.