Let me just say one thing about these buns: THEY ARE WORTH THE WORK! And it’s not even that much work, because the dough comes together quickly and before you know it you’ll be biting into those pillowy soft buns!
For that pillow soft dough I mentioned…
This dough uses full fat cultured buttermilk an egg (yum and yum). This gives the dough a very rich flavor, and also adds some fat. This is why I don’t add any extra oil or butter to the recipe. The small amount of fat in the egg and buttermilk are just right.
If they day is warm, this dough probably only needs an hour to rise. But, if you are clever an planned ahead, up to two hours of rise time will give you and even softer and fluffier bun.
Make sure to handle the dough carefully when dividing and shaping. Don’t pop those yeast bubbles! I just carefully pulled each part into a regular bun shape by gathering all the sides at he bottom, then used my thumb to gently flatten it into a fat disc.
Remember, these buns will rise again before they bake, and they will also expand in the oven, so form them slightly smaller than you want the final product to be.
Remember to leave a minimum of 1 inch between each bun. I was trying to squeeze all 8 onto my cookie sheet, and some of them ended up touching sides while they baked. They still looked wonderful though!
An egg wash will give the buns a shiny top and that beautiful golden brown color. If you can’t spare the egg, the buns will still taste wonderful even without the egg wash. BUT, food isn’t just about taste, it’s about beauty too! If at all possible, go for the egg wash and the sesame seeds. When you pull those beauties out of the oven, you’ll be glad you did!
Quick notes about serving
These buns are indeed very soft, which means that if they are cut when they are hot, they will mush down quite a bit. I think it’s best to wait until the buns are completely cool before slicing in half. Using a serrated knife and gently sawing will help not to squash them.
If you are looking for the best culinary experience, you can butter both the insides of the bun, and oven broil toast them just before serving. This is the very best way! I also tried using some mayo for toasting, and it worked wonderfully. But I’m still a butter enthusiast. You already knew that, right?
Though these buns do take a bit of planning ahead, they are quite easy to make, and with a little practice you’ll be making them twice a week all summer! If you do make this recipe, please let me know how it goes, and what substitutions you use. I always love hearing from you!