Ingredients:

  • 1 cup whole milk, warmed to 110°F
  • 2 tbsp granulated sugar
  • 7g active dry yeast
  • 400g all-purpose flour
  • 1 tsp fine sea salt
  • 1 large egg, room temperature
  • 4 tbsp unsalted butter, softened
  • 1 large egg (for glaze)
  • 1 tbsp water (for glaze)

Instructions:

  1. In a stand mixer bowl, combine the warm milk, sugar, and yeast. Let the mixture sit for approximately 5 minutes until it becomes foamy.
  2. Add the egg, softened butter, salt, and flour to the yeast mixture. Mix on low speed until a shaggy dough forms. Increase to medium speed and knead for 5–7 minutes until the dough is smooth, slightly tacky, and pulls away from the bowl sides.
  3. Turn the dough onto a lightly floured surface. Divide into 9 equal pieces (approximately 85g each). Roll each piece into a 5-inch log shape.
  4. Place the logs on a parchment-lined baking sheet, spaced 1 inch apart. Cover with a clean towel and let rise in a warm spot for 40–45 minutes until doubled in size.
  5. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen buns with an egg wash made of 1 egg beaten with 1 tbsp water.
  6. Bake for 13–15 minutes until the tops are golden brown and the internal temperature reaches 190°F. Remove from the oven and transfer to a wire rack to cool.