Ingredients

• 90 g Butter
• 330 g Milk, root temp
• 15 g Active Dry Yeast
• 720 g Bread flour
• 70 g Sugar, granulated
• 10 g Salt
• 4 g Baking powder
• 4 g Baking soda

Instructions

Step 1

1. In a pot on the stove, melt butter over low heat. Don’t let it get too hot—about 105F is a good target temperature.
2. Attach the dough hook to your stand mixer, and begin mixing on low
3. Slowly add the dry ingredients, one spoonful at a time. Mix for 10 minutes.
4. Remove the dough from the bowl, form into a ball, and set aside
5. Lightly grease the bottom of the mixing bowl with nonstick spray, then return the dough to the bowl and cover with plastic wrap
6. Allow the dough to proof at room temperature until it doubles in size—about one hour.

Step 2

1. Roll out dough onto a clean work surface until it’s about a 1/4" (6 mm) thick
2. Use your ring mold to make small indents in the dough, then use those to guide you as you punch out individual buns
3. Spritz buns lightly with nonstick spray to prevent the sides from sticking together
4. Fold each bun over into a semicircle, pinching gently where the edges meet
5. With your rolling pin, roll buns—again, gently—to flatten them slightly and smooth out the surface.
6. Allow buns to proof 30 more minutes if you want ’em extra fluffy.

Step 3

1. Heat water in a wide pan on the stove until it’s boiling. Meanwhile, lay parchment paper out on your work surface and cut out a circle to line your steamer basket.
2. Carefully place steamer baskets atop the pan of boiling water and allow to steam 5–10 minutes. (It’s very hard to oversteam the buns, and it’s a bummer when they’re underdone, so err on the long side.)
3. Transfer steamed buns to a sheet pan
4. Once they’re cool, cover the sheet pan with plastic wrap or a towel until serving, or freeze them in a ziplock-style bag.