Makes 12 buns
Ingredients
Sponge
- 1 ½ cups (200 g) bread flour
- ¾ cup plus 1 tablespoon (185 g) milk, about 70°F
- 1 ¾ teaspoon (5 g) instant yeast
Final Dough
- All of the sponge (above)
- 1 ¼ cups (165 g) bread flour
- ½ cup (120 g) milk, about 70°F
- 1 tablespoon plus 1 teaspoon (30 g) honey
- 1 ¾ teaspoon (10 g) kosher salt
Directions
- Make the sponge. In a medium bowl, combine the first measure of bread flour, milk, and yeast. Stir until smooth. Cover and let ferment at room temperature for about 30 minutes, until slightly bubbly.
- In a stand mixer fitted with the dough hook (or by hand), combine the sponge with the remaining flour, milk, honey, and salt. Mix on low speed until ingredients come together, then on medium speed for about 6 to 8 minutes, until the dough is smooth and elastic.
- Transfer dough to a lightly greased bowl, cover, and let rise until nearly doubled, about 45 minutes to 1 hour.Turn the dough out onto a lightly floured surface. Divide into 12 equal pieces (about 90 g each). Shape each into a tight ball, then flatten slightly into a bun shape. Place on a parchment-lined baking sheet, spaced a few inches apart.Cover loosely with plastic wrap or a clean kitchen towel. Let rise until puffy and nearly doubled, about 45 to 60 minutes.
- Preheat the oven to 400°F.
- For a softer crust, brush buns with milk or egg wash before baking. Bake for 14 to 16 minutes, until golden brown and the internal temperature reaches 190°F.Remove from oven and cool on a wire rack before slicing and serving.
