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1
For the dough, melt the butter with the milk in a saucepan over medium heat.
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Set aside to cool for about 5 minutes, or until warm (about 110F).
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3
If using oil, combine it with the milk and heat until warm.
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4
Put the yeast in small bowl, add the water, and set aside for 1 minute to soften.
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5
Whisk in the milk mixture and the egg to blend.
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Combine the sugar and flour in a food processor.
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Pulse two or three times to blend.
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With the machine running, pour the yeast mixture through the feed tube in a steady stream.
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After a sticky mass of very soft dough forms, about 5 seconds, continue processing for 45 to 60 seconds to form a smooth, slightly sticky dough that mostly cleans the bowl.
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10
The finished dough should stick a bit to your finger when pressed.
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11
Alternatively, to make the dough by hand, combine the sugar and flour in a large bowl.
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12
Make a well in the center and pour in the yeast mixture.
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13
Slowly stir with a wooden spoon to work in all the flour.
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14
(Add water by the teaspoon if this doesnt happen with relative ease.)
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Keep stirring as a ragged, soft mass forms.
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16
Then use your fingers to gather and pat the dough into a ball.
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17
Transfer to a work surface and knead for about 5 minutes, or until smooth, fingertip soft, and slightly elastic.
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18
(You should not need any additional flour on the work surface if the dough was properly made.
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19
Keep kneading and after the first minute or two, the dough should not stick to your fingers.
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20
If it does, work in a sprinkling of flour.)
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21
Press your finger into the dough; it should spring back, with a faint indentation remaining.
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22
Regardless of the mixing method, lightly oil a clean bowl and add the dough.
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23
Cover with plastic wrap and put in a warm, draft-free place (for example, the oven with the light on) to rise for about 45 minutes, or until nearly doubled.
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24
(Or, punch the dough down after rising, cover with plastic wrap, and refrigerate overnight.
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25
Return the dough to room temperature before using.)
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26
Line 2 baking sheets with parchment paper before beginning to assemble the buns.
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27
Remove the dough from the bowl and put on a lightly floured surface.
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28
Knead it a few times, then cut it in half.
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29
Cover one-half with plastic wrap or an inverted bowl to prevent drying.
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30
Roll out the dough into a 12-inch log, and then cut it into 8 or 16 pieces for medium or small buns, respectively.
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(Halve or quarter the log first to make it easier to cut even-size pieces.
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The tapered end pieces should be cut a little longer than the rest.)
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Lightly roll each piece between your hands into a ball and then flatten each one into a 1/4-inch-thick disk.
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Use a wooden dowelstyle rolling pin to roll the pieces into circles, about 2 1/2 inches in diameter for small or 3 1/4 inches in diameter for medium buns.
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The rim should be thinner than the center; keep a 1-inch-wide belly.
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The finished circle will rise as it sits.
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(For guidance on rolling, see Forming Wrappers from Basic Dumpling Dough, step 5, page 24.)
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38
Lay the finished circles out on your work surface, lightly dusting their bottoms with flour if you fear they will stick.
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39
To form a bun, hold a dough circle in a slightly cupped hand.
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40
Use a spoon or fork to center about 2 teaspoons of filling for small buns, or about 4 teaspoons of filling for medium ones, on the dough circle, pressing down very gently and keeping about 1/2- to 3/4- inch of the dough clear on all sides; your hand will automatically close slightly.
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41
Use the thumb of the hand cradling the bun to push down the filling while the other hand pulls up the dough edge and pleats and pinches the rim together to form a closed satchel (see page 52).
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42
Pinch and twist the dough closed at the end.
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43
Place the bun pleat side down on the prepared baking sheet.
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44
Repeat with the remaining dough circles, spacing them 1 1/2 inches apart on the baking sheet.
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45
Loosely cover with plastic wrap or a kitchen towel.
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46
Set in a warm, draft-free place (for example, the oven with the light on) for 30 minutes to rise.
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47
Meanwhile, work on the other dough half to form more buns.
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48
To bake the buns, about 10 minutes before the rising time is over, position a rack in the middle of the oven and preheat to 350F.
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49
(Let the buns finish rising at room temperature if youve had them in the oven.)
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50
Bake one baking sheet at a time, brushing the top and side of each bun with the egg right before baking.
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51
Bake small buns for about 14 minutes and medium buns for about 18 minutes, or until a rich golden brown; the cooked buns sound hollow when tapped on the bottom.
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52
Remove them from the oven, set on a rack, and let cool for 5 minutes.
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53
Brush the honey mixture on the buns for a sweet-glaze finish that will also soften the crust.
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54
Enjoy warm and out of hand.
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55
Refrigerate left-over buns for up to a week and reheat at 350F for 8 to 10 minutes, until hot.
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56
When making the buns in advance, wait to brush on the glaze until after youve reheated the buns.
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57
These buns may also be frozen for up to a month.
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58
Thaw them completely before reheating.
