"These are fabulous buns!" she states.
- 1 c
- warm water (about 110f degrees)
- 3 Tbsp
- whole milk
- 2 tsp
- active dry yeast
- 2 Tbsp
- 3 large
- 3 3/4 c
- (1 pound 2.75 ounces) all-purpose flour, plus additional for the counter
- 1 1/2 tsp
- 2 1/2 Tbsp
- unsalted butter, at room temperature
- optional: poppy, sesame, or caraway seeds, coarse salt
2. In a large bowl, whisk the flour with the salt. Add the butter to the flour and gently rub it in with your fingers. Stir in the yeast mixture and beaten eggs until the dough starts to come together.
3. Dump the dough onto a well-floured counter and knead vigorously, folding the dough onto itself and throwing it down onto the counter. Work with it for about 10 minutes, adding additional flour when the dough gets sticky. Shape the dough into a ball and return it to its bowl. Cover with plastic wrap and let the dough rise in a warm place until doubled in bulk, about 2 hours.
5. Preheat the oven to 400F degrees with the rack in the center. Fill a metal pan with water and set it on the oven floor or bottom rack (see Note).
Transfer to a rack to cool completely.
Room Temperature - covered container or sealed bag - 2 days
Freezer - cut in half lengthwise, freezer bag - 6 months