Buns Recipe

Warm liquids & bloom yeast

Heat the milk until it is warm to the touch (about 105–115°F / 40–46°C). Combine warm milk and warm water in a small bowl. Stir in 1 tablespoon granulated sugar and 2 teaspoons instant yeast. Let sit 5–10 minutes until foamy. If yeast doesn't foam, discard and start with fresh yeast.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together 4 cups all-purpose flour and 1 teaspoon fine sea salt. Reserve a couple tablespoons of flour for adjusting the dough later.

Combine wet and dry

Add the yeast-milk mixture, 4 tablespoons softened unsalted butter (melted if necessary), and 1 large egg to the dry ingredients. Using a dough hook on low-medium speed (or wooden spoon by hand), mix until ingredients come together into a shaggy dough, about 3–5 minutes by mixer or 6–8 minutes by hand.

Knead

Increase mixer speed to medium and knead 5–7 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons reserved flour, 1 tablespoon at a time. If too dry, add 1 teaspoon warm water at a time.

First rise

Lightly oil a clean bowl, place the dough inside and turn to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on room temperature.

Prepare filling

While dough rises, mix 1 cup brown sugar, 2 teaspoons ground cinnamon, and 4 tablespoons softened butter in a small bowl until crumbly and spreadable. Stir in 1 cup raisins or chopped nuts if using.

Roll and fill

When dough has doubled, punch it down and turn onto a lightly floured surface. Divide dough in half. Roll each half into a rectangle about 12x8 inches and roughly 1/4 inch thick. Spread half the filling evenly over each rectangle, leaving a 1/2-inch border along one long edge.

Form buns

Starting from the long edge opposite the border, tightly roll each rectangle into a log. Pinch seam to seal. Using a sharp knife or dental floss, cut each log into 10 equal pieces (approx. 1–1.25 inch slices). Place slices cut-side up in a greased 9x13-inch pan or on a lined baking sheet, leaving spacing for expansion. For plain buns without filling, divide dough into 12 equal pieces, shape into rounds, and arrange on the pan.

Second rise

Cover shaped buns loosely with plastic wrap or a lightly damp towel and let rise in a warm place until puffy and nearly doubled, 30–45 minutes.

Preheat oven

Preheat oven to 350°F (175°C) during the last 10–15 minutes of the second rise so it's fully warmed when buns are ready.

Apply egg wash

Whisk 1 egg with 1 tablespoon milk to make an egg wash. Gently brush the tops of the risen buns with the wash. Sprinkle coarse sugar or sesame seeds if desired.

Bake

Bake buns in the preheated oven for 18–25 minutes, until golden brown on top and cooked through. Larger filled rolls may need 23–25 minutes; plain smaller buns may be done in 18–20 minutes. If baking in a glass pan, check a few minutes earlier.

Cool

Remove buns from oven and let cool in the pan for 5–10 minutes. Transfer to a wire rack to cool slightly before serving. Serve warm or at room temperature. For extra shine, brush with a little melted butter immediately after baking.