Adapted from Jeffery Hamelman’s recipe for “soft butter rolls” from “Bread: a baker’s book of techniques and recipes”
yields 12 buns
1 lb 1.6 oz (4 cups) Sifted Bread, or other high protein Heritage variety, flour*
8.1 oz (1 cup) Water
1.4 oz (3 T) Butter, soft
1.1 oz (2 T) Sugar
.9 oz (3 T) Dry Milk
.4 oz (2 tsp) Salt
.28 oz ( 2 3/4 tsp) Instant dry yeast
*We have had luck substituting 8 oz of WW flour for some of the sifted. Feel free to blend varieties!
Mixing: Place all the ingredients in a mixer. Mix on first speed for 3 minutes until well combined. Turn the mixer to the second speed and mix for about 5 more minutes. Dump onto a lightly floured surface and knead a few times - the dough should be smooth and elastic, soft but not sticky.
Proof: Place in an ungreased bowl and let rise to double in size, approximately one hour.
Divide and Shape: Divide the dough into approximately 2.6 ounce pieces. Roll into balls and let rest on a floured surface, under a sheet of plastic for about 5 minutes. On a lightly floured surface use a rolling pin to flatten each piece into a disk about 3.5 inches in diameter. For Hotdog buns, shape into a thick strand, about 4 inches long and gently use a rolling pin to flatten them to about 5 inches long. Proof on sheet pans lined with parchment and cover with plastic to prevent a crust from forming. Leave to proof until risen and light to the touch.
Baking: Bake in a 400 degree oven for 15-20 minutes, until the crust is a nice deep gold.