These buttermilk buns are soft and fluffy inside, but have a study enough crust and heft to hold up under a massive amount of sandwich ingredients or a thick, juicy burger with all the fixings! I used bread flour in this recipe, but I have used AP flour in the past and it works just fine.
This recipe makes 8 sandwich/burger buns.
1/4 cup warm water
1 tsp yeast
1/8 cup sugar
2 tbsp melted butter (1 tbsp for the dough, 1 tbsp for brushing atop buns before baking)
2 cups bread flour (extra flour for hands and kneading surface)
1/2 cup buttermilk, room temperature
1/2 tsp salt
Mix together warm water, sugar, and yeast in a large mixing bowl. Let stand until frothy and yeast has proofed (5-15 minutes). Add egg, 1 tbsp of the butter, salt, and buttermilk. Stir in bread flour gradually with a stiff spatula until the dough has formed. Knead the dough with floured hands until the dough has an elastic, smooth consistency. Form the dough into a ball and put inside an oiled bowl, flipping once to make sure that the top of the dough ball is oiled as well.
Cover loosely and keep in a warm place until the dough has doubled in size (45 minutes to 1 hour). Turn the dough on a floured surface, and with floured hands, punch it down and remove any air bubbles. Divide the dough equally into 8 balls and flatten each ball slightly, then place on a lightly greased baking sheet. Cover and allow to rise approximately 30-45 minutes until the dough is doubled in size.
While dough is on final rise, preheat oven to 375F. Brush the tops of the buns with melted butter and bake the buns for 12-14 minutes or until the tops are golden brown.