an all purpose milk and egg dough that's great for bread, buns, meat pies, or cinnamon or cardamom buns
Prep Time 20minutes
1stick unsalted buttercut into 2 or more pieces
100grams1/2 cup sugar
1000gramsAP flour8-8 1/2 cups
In a large bowl, dissolve yeast and 1 tablespoon (13 grams) sugar in water; set aside until a bit foamy.
In a saucepan or microwave safe measuring cup or bowl scald the milk, remove from heat (or microwave) and add the butter, stir or let sit until butter is melted and milk has reached a yeast safe temperature (100-115 Fahrenheit)
Whisk 4 eggs, one at a time, with remaining 1/2 cup (100 grams) sugar and salt, into yeast mixture. Add the milk and butter mixture and whisk again until combined. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading, but if using a standard size KitchenAid–be careful, it’s a bit much for it, but it can be done.)
Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
shape and bake as you see fit
for buns 350F for 20 minutes, a standard loaf takes about 45 minutes or see the other recipes linked above
Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor.