Add the milk, sugar
& melted butter and swirl to dissolve the sugar. Add flour and mix, using
the dough hook, on low speed. Knead dough on low until it forms a firm, pliable
dough ball. Add more flour if necessary – this is a soft dough but shouldn’t be
sticky if you touch it and find your hand has dough on it you need to add some
Turn dough out onto a lightly floured table. Cut off 4 oz chunks and
lightly form them into rounds for hamburger/sandwich buns.) Cover dough with
floured cloth and let sit for 30 minutes or until the buns have about doubled
Preheat the oven to 425°. Lightly oil 2 baking sheets or line
In a large stockpot, bring the cold water to a rolling boil
and add baking soda. (Be sure to use a large pot, as the soda will cause the
water to boil vigorously and foam up, use caution.)
Drop two rolls into the boiling water and boil for 10- 15 seconds
per side. Remove with slotted spoon allowing excess
water to drain. Use a sharp knife to cut an ‘X’ on the tops then
sprinkle lightly with salt.
Arrange rolls on the oiled or parchment lined baking sheets
don’t overcrowd. Bake on the upper and
middle racks of the oven for about 8-10 minutes, or until browned all over;
shift pans from top to bottom and back to front halfway through, for even
Let rolls cool on the baking sheets for about 5 minutes, and
then transfer them to a rack. Serve warm
or at room temperature.
Salt note: if you aren’t
going to consume all the buns in one day or you want to make them in advance
don’t put the salt on. Instead prepare
the unsalted buns as above and then just before serving brush an egg wash on
the buns then salt and bake at 350 for 5-10 minutes.
Vegan Note for my Rachel: make this recipe vegan, it’s easy and just as delicious, in two simple steps. Substitute the melted butter with canola oil or any light flavorless oil. Replace the warm milk with either warm soy or warm oat milk (I prefer oat milk.)
Hey! you can also use this recipe to make traditional soft pretzel knots.