Soft Sandwich Buns (Dough Hook Mixer Version)

Recipe View In a small saucepan, gently warm the milk, sugar, butter, and salt over medium heat, stirring until the butter is fully melted. Remove from heat and allow to cool to a comfortably lukewarm temperature. (Approximately 5 minutes)

Recipe View In the bowl of a stand mixer fitted with a dough hook, combine 1 cup of bread flour, the beaten egg, active dry yeast, and the prepared milk mixture. Beat on the lowest speed for 1 minute, then let the mixture rest for 5 to 10 minutes to allow the yeast to activate. Add the remaining 2.75 cups of bread flour and continue mixing at the next-to-lowest speed until the dough forms a cohesive ball, cleans the sides of the bowl, and clings to the dough hook (about 2 minutes).

Recipe View Transfer the dough to a lightly greased bowl, cover it, and allow it to rise in a warm place until it has doubled in size. (Approximately 1 hour)

Recipe View Turn the risen dough out onto a lightly floured surface. Gently punch it down to release any trapped air bubbles. Divide the dough and shape it into individual rolls. Place the rolls onto two lightly greased baking sheets. Cover loosely with waxed paper and let them rise for another 45 minutes to 1 hour.

Recipe View Gently brush the tops of the risen buns with melted butter. Cover again and let rise in a warm place until doubled, about 1 hour.

Recipe View Preheat your oven to 350 degrees F (175 degrees C).

Recipe View Bake the buns in the preheated oven until they are lightly golden brown. (10 to 15 minutes).

Recipe View Remove from oven and let cool before serving.