Butter Buns Recipe

How to make it

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• In a bowl mix 1/4 cup water or milk with 1 package rapid rise yeast.
• Stir and let the yeast dissolve. It's going to slightly foam. Don't be scared if it doesn't almost double in volume like the active dry yeast (explained the differences in my yeast tutorial in case you missed it).
• In your mixer bowl add 4 cups all purpose flour
• Pour the yeast mixture over.
• Add 1 egg or 2 egg yolks. And 4 tbsp melted butter.
• In a measuring cup mix 1 cup of lukewarm milk or water with 1-2 tsp salt. If you used salted butter I advise you not to add any more salt. Start mixing slowly adding the milk/water.
• The dough might need a little bit more milk. Slowly add 1 tbsp at a time until the dough is soft and cleans itself from the sides of the bowl.
• Put the dough into a greased bowl, cover with plastic foil and leave at room temperature until it doubles in volume. (should take about 30-40 minutes)
• Grease a 11x7 deep dish and put aside. Divide the dough into 16 almost equal balls. Shape them into small baguettes and place them into the baking dish. Cover again with plastic foil and leave at room temperature.
• Turn the oven on and let it reach 375F. The oven should be on for about 10 minutes (plus other 5 minutes until it reaches the desired temperature) before you place the buns in.
• When your oven is nice and hot and your buns are almost doubled in size brush them with some more melted butter and place them into the oven
• Bake for 23-25 minutes until golden. Brush with some more butter as soon as you take them out of the oven.
• Let the buns absorb the butter and enjoy