Makes 8 regular sized buns
Salt Lake Culinary Education, Salt Lake City, UT
- 3 1/2 cups (420 grams) all-purposed flour
- 3/4 to 1 cup (170 grams to 227 grams) water, lukewarm*
- 2 tablespoons (28 grams) butter, at room temperature
- 1 large egg
- 1/4 cup (50 grams) sugar
- 1 1/4 teaspoons salt
- 1 tablespoon instant (9 grams) instant yeast
- Extra butter, for brushing
- To make the dough: Mix and knead all of the dough ingredients — by hand or in a stand mixer fitted with a dough hook — to make a soft, smooth dough.
- Cover the dough and let it rise until it’s nearly doubled in bulk, about 1 to 2 hours.
- To shape the buns: Gently deflate the dough and divide it into eight pieces (about 100g each); to make smaller or larger buns see “tips,” below. Shape each piece into a ball.
- Flatten each dough ball with the palm of your hand until it’s about 3″ across.
- Place the buns on a lightly greased or parchment-lined baking sheet. Cover and let rise until noticeably puffy, about an hour. Toward the end of the rising time, preheat the oven to 375°F. Brush the buns with about half of the melted butter.
- To bake the buns: Bake the buns for 15 to 18 minutes, until golden. Remove them from the oven and brush with the remaining melted butter; this will give the buns a satiny, buttery crust.
- Cool the buns on a rack before slicing in half, horizontally. Use as a base for burgers (beef or plant-based) or any favorite sandwich filling.
- Storage information: Store leftover buns, well-wrapped, at room temperature for several days; freeze for longer storage.
*Recipe courtesy of King Arthur Flour
If you like this recipe, you’re sure to love cooking classes at Salt Lake Culinary Education. We are a cooking school in the Salt Lake City that offers hands-on cooking classes, online cooking classes, and an American Culinary Federation approved professional course. If you are interested in cooking classes, culinary school, more chef-approved recipes and all things culinary, subscribe to our newsletter and give us a call at 801-464-0113 to learn more!