Mixing the Dough

1. Combine Caputo “00” Chef’s Flour and salt in the bowl of a stand mixer with a paddle attachment.
2. In a separate bowl, combine warm milk, honey, and water. Mix together, then add yeast and allow it to bloom for a few minutes. Then whisk in 1 egg.
3. Add the wet mixture to the flour and mix for about 3 minutes on low speed. Switch to the dough hook attachment and with the mixer on, add in pieces of softened butter. Mix or knead for about 8–10 minutes on medium speed or until the dough is shiny and the gluten has developed. You can test this by doing a windowpane test with the dough.
4. Place the dough into an oiled bowl, cover, and place in the fridge overnight.
5. The next day, remove your dough from the fridge and allow it to sit out for about 30 minutes. Dust your workspace with some flour. Then divide the dough and weigh out about 95–100 grams per bun on a scale. There will be about 10–12 buns in total. You can make all burger buns, all hot dog buns, or divide the dough and make 5–6 of each style bun.
6. Once weighed, knead all buns to create a smooth bun shape.

Burger Buns: Place the shaped buns onto a parchment-lined sheet tray. Place 5–6 buns per sheet tray. Press each bun down slightly to flatten it. Cover buns and allow to proof for 1–1.5 hours.

Hot Dog Buns: Roll out each dough ball to a rectangle about 4x5 inches, then roll it up into a log. Pinch the dough together where the seam meets and tuck in the ends. Place the shaped buns onto a parchment-lined sheet tray. Place 5–6 buns per sheet tray. Cover buns and allow to proof for 1–1.5 hours.

Baking the Buns

1. Preheat the oven to 350°F.
   Note: For baking burger buns, lightly press down on the tops right before brushing with egg wash. This will help keep the buns in shape.
2. Beat 1 egg with 1 tablespoon of water and lightly brush all buns.
3. Bake for 15–20 minutes.
4. Serve immediately or freeze for future use.