This dough recipe can be used for many applications, including bread, buns, cinnamon buns etc. The dough is light and moist and keeps well without becoming crumbly. This recipe uses an Asian technique referred to as Tangzhong, where you cook a small portion of the flour, milk and water into a paste before adding it to the rest of the ingredients. This helps retain the moisture in your bakes, along with keeping them fresher longer.
- ¼ cup better bread flour
- ½ cup water
- ½ milk
- 1 cup warm water
- 1 tbsp active dry yeast
- 2 tbsp sugar or honey
- 4.5 cups Better Bread Flour
- 2 tsp kosher salt
- 2 tbsp sugar
- 1 egg+1 yolk
- ¼ cup unsalted butter- room temperature
Start by making your Tangzhong or roux. In a small pot, add milk, flour and water and whisk together. Over medium heat, continue to stir until the liquid turn into a paste. Set aside or in the fridge and let cool.
Activate your yeast. Add 1 cup of warm water, 1 tbsp of active dry yeast and 2 tbsp of sugar or honey. Stir and set aside for 10 minutes.
*I prefer active dry yeast over instant yeast, so I know the yeast is alive. Activating your yeast before incorporating it into your dough ensures a positive outcome.
In your stand mixer, add your flour, salt and sugar and give it a stir.
In a small bowl, add 1 egg + 1 yolk and whisk. Set aside.
To your flour, add your egg, yeast mixture, tangzhong and ¼ cup room temp butter. Turn the mixer on low speed with a dough hook to start incorporating the ingredients.
As the dough begins to form, turn your mixer on medium speed and allow the dough to knead for 8-10mins. If there is dough stuck to the sides of the bowl, add a bit more flour until the dough becomes a smooth ball.
After the dough is done kneading, lightly oil a bowl and set the ball inside the bowl and cover it with plastic wrap and set aside to rise for 1.5 hours.
Prep a large baking dish by greasing the inside with butter or lining it with parchment paper.
Once your dough has risen, punch down your dough and place it out onto your counter. Cut the dough in half and then into 16-18 equal pieces.
Take each piece and roll it into a ball, pinching the bottom to create a nice smooth surface. Place each ball in the prepped baking dish with 1’’ space on each side.
Cover with plastic wrap and let rise again for 1 hour. Preheat your over to 375°F after 30 mins.
Before you bake, you can choose to egg-wash the buns to get a golden brown finish.
Take 1 egg +1 tbsp of water, whisk and gently brush over risen dough.
Bake at 375°F for 20 mins or until golden brown.
Let sit in baking dish for 10 mins, then invert them onto cooling rack.
Brush with melted butter and sprinkle with coarse salt .
Check out my Better Buns Instagram reel here!