Susan Cutler


This recipe first was discovered in The New York Times Newspaper from Hidefumi Kubota of Comme, CA in Los Angeles. Alana Chernila from The Homemade Pantry reworked this and the following is her version.

"These are fabulous buns!" she states.


★★★★★ 1 vote

8 buns
2 Hr 35 Min
20 Min


  • 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



  1. 1. In a liquid measuring cup, combine the warm water, milk, yeast, and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 2 eggs in a small bowl.

    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.
  2. 4. Line a baking sheet with parchment paper. Using a knife, divide the dough into 8 equal parts. Gently roll each part into a ball and arrange 2 to 3 inches apart on a baking sheet. Cover loosely with a clean dish towel and let the buns rise in a warm place for 1 to 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).
  3. 6. In a small bowl, beat the remaining egg with 1 tablespoon of water and brush some of the mixture on top of the buns with a pastry brush. If you are using seeds and/or coarse salt, sprinkle them over the egg wash. Place the buns in the oven and bake, turning the sheet halfway through baking, until the tops are golden brown, about 20 minutes.

    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
  5. NOTE: Do NOT use a glass pan. If the pan stays filled with hot water throughout, the glass will be okay. But if (hypothetically) the water evaporates and you refill it, and if (not quite thinking straight) you pour cold water in your hot glass pan...You can already see where I am going and how this will end...The pan will not so hypothetically explode, propelling shards of glass through your kitchen and at your children, who will then refuse to put on shoes while you cry and pick glass out of your hamburger rolls. JUST USE THE METAL PAN!

Printable Recipe Card


Course/Dish: Other Breads

Show 15 Comments & Reviews

7 Zucchini Bread Recipes

7 Zucchini Bread Recipes

Kitchen Crew @JustaPinch

Have a plethora of zucchini to use? These zucchini bread recipes are delicious and easy ways to use it all up! Fresh, full of flavor and tender, you can eat...

15 Moist Zucchini Bread Recipes

15 Moist Zucchini Bread Recipes

Kitchen Crew @JustaPinch

Perform magic with these delicious homemade zucchini bread recipes by making them and then watching them disappear!!

Old Fashioned Soft And Buttery Yeast Rolls

Old Fashioned Soft and Buttery Yeast Rolls

Kitchen Crew @JustaPinch

There's truly nothing like old-fashioned soft and buttery yeast rolls. This recipe for homemade yeast rolls is everything you need for your Thanksgiving table! Click here for the Old Fashioned...