>[!Abstract] > **By**: Ruthann Zimmerman, adapted and modified by Sidpatchy > **Makes**: 20-24 buns > **Note**: Recipe doubled from original, added weights, changed method # Recipe ## Ingredients (weight) - [ ] 512 g Milk - [ ] 354 g Water - [ ] 126 g Honey - [ ] 18 g Salt - [ ] 36 g Instant dry yeast - [ ] 960 - 1080 g Bread flour - All-purpose flour can be substituted - [ ] Melted fat - 227 g Butter (recommended) - 205 g lard/tallow/liquid oil ## Ingredients (volume) - [ ] 2 cups Milk - [ ] $1\frac{1}{2}$ cups water - [ ] 6 Tbsp Honey - [ ] 2 tsp Salt - [ ] 4 Tbsp Instant dry yeast - [ ] 8-10 cups Bread flour - All-purpose flour can be substituted - [ ] 1 cup melted fat (butter, lard, tallow, or liquid oil) - Butter is recommended ## Method 1. Heat milk and water to **90-105°F** *(32-40°C*) and add to the bowl of a stand mixer. 2. Add honey, salt, and instant dry yeast to bowl. Stir to distribute. - Foaming is not required for instant yeast, if it doesn't foam after **3-5 minutes**, proceed. 3. Add the melted fat and flour, then begin kneading on low speed until combined, increasing to medium-low. - Start with **960 grams** of flour. Continue adding slowly. - Once your dough has enough flour, it will no longer stick to the edges of the bowl. - The kneading action from the mixer will pull it from the sides on its own. - The dough may remain slightly tacky to your fingers. - If the dough feels too dry, add a small amount of extra water. - If you add too much water, add more flour. 4. Knead for a total of **5-8 minutes**, or until dough feels right - The dough should be smooth, elastic, and slightly tacky. A small piece stretched gently should form a thin membrane before tearing (windowpane test). - Don't worry if you can't "feel" when the dough is ready. It is an acquired skill that will come with practice. 5. Cover and let rise for **~30-60 minutes**, or until doubled. 6. Form into dough balls (see: [[Making Dough Balls]]) - Each dough ball should weigh **~100-110 g** 7. Place dough balls onto parchment-lined cookie sheets leaving space between each bun. 8. Gently flatten out the dough balls with the pads of your fingers, being careful not to deflate the dough. - The dough balls will remain **~$\frac{1}{2}$ inch thick** (*1.3 cm*). 9. Allow dough balls to rise until puffy, or **~20-40 minutes**. 10. Bake at **375°F** for **20-25 minutes**, or until lightly golden. - Rotate the pan(s) halfway through if your oven runs uneven. - The centers should reach ~190-200°F (88-93°C).