Add yeast, warm water, and 2 teaspoons sugar into your stand mixer’s bowl, and whisk until well combined. Allow to stand for 10 minutes.
After 10 minutes, add beaten Egg, melted Butter, Honey, Salt, and 1 tbsp. Sugar into bowl, and whisk again until well combined.
Then add Flour into bowl, and using your stand mixer’s dough hook, knead dough on low speed {Level 2} for approx. 5 minutes, or until dough ball forms. {scrape down sides as needed to ensure all mixture is incorporated into dough}. Do NOT overmix.
Brush 1 tsp. Avocado or Olive Oil onto bottom and sides of separate large mixing bowl.
Remove dough from stand mixer’s bowl, shape into ball using your hands, tucking sides underneath, and place into oiled bowl. Then brush an additional 1 tsp. oil onto top of dough ball.
Cover bowl loosely with light tea towel or flour sack cloth, and allow dough to rise in a warm area of your home. After it has doubled in size {around 1 – 2 hours}, you’re ready to make some buns!
Transfer your dough to a floured countertop, large cutting board, or pastry mat, and gently roll out with floured rolling pin to a rectangular shape {around 6″ x 12″}
Dust the top of the dough with some additional flour, and cut into equal portions. {8 for extra large buns, 10 for large buns, or 12 for standard buns}
Pick up one portion with well floured hands, form into a round disc, tucking the seams underneath. Then on well floured surface, if necessary... gently press down to about 1/2″ in height, while keeping edges formed in a circular shape.
Transfer dough disc to parchment lined baking sheet, and repeat again until all discs of dough have been placed on the cookie sheet. Dust lightly again with flour, and gently cover cookie sheet with light tea towel or flour sack cloth, allowing dough to rise again for 1 hour.
After 1 hour, preheat oven to 375 degrees.
Now it’s time for the egg wash. Beat 1 Large Egg well, then stir in 1 tbsp. Milk {or Water} + a pinch of salt. Dip your pastry brush in the egg mixture, and brush over the entire top and outer edges of your buns.
For plain buns, you can leave as is. Or if you’d like a topping, sprinkle top of each bun with Sesame Seeds, Dehydrated Onions, or Everything Bagel Seasoning.
Bake for 13 – 17 minutes, or until done and golden brown on top. As buns bake, they will spread out and connect.
Once you remove buns from oven, transfer to a wire rack to finish cooling.
After buns have cooled completely, you can cut them where they’ve connected or gently pull apart before slicing them lengthwise. ENJOY!
Storage Tip: Unsliced buns can be stored in an airtight container at room temperature for up to 2 days.
Freezing Tip for Baked Buns: After buns have cooled completely, and before slicing, wrap each bun individually in plastic wrap. Then transfer wrapped buns to gallon freezer storage bag, removing as much air as possible from the bag. Store up to 2 months in the freezer.
Reheating Tip: If reheating frozen buns, allow to come to room temperature on the counter, then slice and toast in the toaster or grill each side face down with butter on a skillet.
Notes
Carefully measure your Flour by spooning into a measuring cup, and leveling off with a knife. {The correct amount of flour will make all of the difference}