Here is my slider bun/hamburger bun/dinner roll dough recipe :
Dough
• 170 to 227g lukewarm water (200 is usually what is needed)
• 28g butter
• 1 large egg
• 418g All purpose Flour
• 50g sugar
• 1 1/4 teaspoons salt
• 1 tablespoon instant yeast
• *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.
Topping
• 43g melted butter
Directions
1) Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
2) Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.
3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
4) Brush the buns with about half of the melted butter.
5) Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
6) Cool the buns on a rack.
Yield: 8 large buns/16 rolls
93-94 grams for buns 46 grams for rolls
**NOTE** I place the small dough balls that are used for slider buns/dinner rolls closer together so that when they rise the second time they touch. This makes them softer and more tender. When you pull them apart they are like pillows! Also, I ONLY USE KING ARTHUR FLOUR. PERIOD!!! For all of my baking, no exceptions, I use KA. Always measure in grams, it's far more accurate and you get consistent results.
