The secret to achieving irresistibly fluffy buns lies in the kneading and rising process. Ensuring that the dough is kneaded until it reaches the perfect elasticity is key; this allows the gluten to develop, giving the buns their characteristic soft and airy texture. Allowing the dough ample time to rise, not once but twice, ensures that the buns are light and pillowy, with a delicate crumb that melts in your mouth. Brushing them with butter before baking not only adds a rich, golden sheen but also infuses them with a buttery flavor that elevates the entire experience.
Ingredients:
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup water
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup additional melted butter (for brushing)
Instructions:
- Prepare the Dough:
- In a small bowl, combine the warm water (about 110°F) and sugar. Sprinkle the yeast over the water and let it sit for 5-10 minutes until the mixture becomes frothy. This step ensures the yeast is activated and will help the buns rise properly.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour and salt. Set aside.
- Combine Wet Ingredients:
- In a separate medium-sized bowl, whisk together the milk, melted butter, eggs, and vanilla extract. Ensure the milk is warm (not hot) to avoid cooking the eggs. Once combined, add the frothy yeast mixture and stir until well incorporated.
- Form the Dough:
- Pour the wet ingredients into the dry ingredients. Using a wooden spoon or a stand mixer with a dough hook attachment, mix until the dough starts to come together. If using a stand mixer, knead on medium speed for about 5-7 minutes until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a floured surface and knead for 8-10 minutes.
- First Rise:
- Lightly grease a large bowl with oil or butter. Place the dough into the bowl, turning it so all sides are coated. Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rise in a warm, draft-free area for about 1-2 hours, or until it has doubled in size.
- Shape the Buns:
- After the dough has risen, punch it down to release any air bubbles. Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces. Shape each piece into a smooth ball by tucking the edges under and rolling it on the countertop with your hand.
- Second Rise:
- Place the shaped buns onto a greased or parchment-lined baking sheet, leaving about 2 inches of space between each bun. Cover the buns with a towel and let them rise again for about 30-45 minutes, or until they have puffed up.
- Bake:
- Preheat your oven to 375°F (190°C). Brush the tops of the buns with the additional melted butter. Bake in the preheated oven for 15-18 minutes, or until the buns are golden brown on top. The bottoms should also be lightly browned, and they should sound hollow when tapped.
- Cool and Serve:
- Once baked, remove the buns from the oven and let them cool slightly on a wire rack. These buns are best served warm with a pat of butter or your favorite spread.
