These buns are incredibly soft, fluffy, and slightly tangy due to the addition of vinegar. They’re perfect for burgers, sandwiches, or simply enjoyed on their own.
Ingredients:
- 4 cups all-purpose flour (plus more for dusting)
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm milk (105-115°F)
- 1/4 cup warm water (105-115°F)
- 1/4 cup unsalted butter, melted
- 2 tablespoons white vinegar
- 1 large egg
- 1 egg yolk (for brushing)
- 1 tablespoon milk (for brushing)
- Sesame seeds (optional, for topping)
Instructions:
- Activate the Yeast: In a small bowl, combine the warm milk, warm water, and yeast. Let it sit for 5-10 minutes until foamy.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
- Add Wet Ingredients: Add the foamy yeast mixture, melted butter, vinegar, and egg to the dry ingredients. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If using a stand mixer, knead on medium speed for 5-7 minutes.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the Buns: Punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into 12-16 equal portions. Shape each portion into a smooth ball.
- Second Rise: Place the shaped buns in a greased 9×13 inch baking pan or on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise for 30-45 minutes, or until noticeably puffy.
- Preheat Oven: Preheat oven to 375°F (190°C).
- Egg Wash and Topping: In a small bowl, whisk together the egg yolk and milk. Brush the tops of the risen buns with the egg wash. Sprinkle with sesame seeds, if desired.
- Bake: Bake for 15-20 minutes, or until golden brown.
- Cool: Let the buns cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy these soft and fluffy buns warm or at room temperature.
Tips and Notes:
- Yeast Activation: Make sure the milk and water are warm, not hot, as hot liquids can kill the yeast.
- Kneading: Kneading the dough properly is crucial for developing gluten and achieving a soft and fluffy texture.
- Rise Time: The rise time may vary depending on the temperature of your kitchen.
- Vinegar: The vinegar adds a subtle tanginess to the buns and helps to tenderize the dough.
- Storage: Store leftover buns in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.