Butter Buns

In a bowl mix 1/4 cup water or milk with 1 package rapid rise yeast. Stir and let the yeast dissolve. It’s going to slightly foam.
In your mixer bowl add 4 cups all purpose flour. Pour the yeast mixture over it. Add 1 egg (or you can substitute 2 egg yolks)and 4 Tablespoons of melted butter.

In a measuring cup mix 1 cup of lukewarm milk or water with 1-2 teaspoons of salt. If you used salted butter I advise you not to add any more salt. Start adding the salted milk/water to the flour mixture, adding a little at a time. The dough might need a little bit more milk. Slowly add 1 Tablespoon at a time until the dough is soft and cleans itself from the sides of the bowl.

Put the dough into a greased bowl, cover with plastic wrap and leave at room temperature until it doubles in volume (should take about 30-40 minutes).

Grease an 11×7 inch deep dish and put aside.

Divide the dough into 16 almost equal balls. Shape them into small baguettes and place them into the baking dish. Cover again with plastic foil and leave at room temperature.

Turn the oven on and let it reach 375F. The oven should be on for about 10 minutes (plus another 5 minutes of preheat time) before you place the buns in.

When your oven is nice and hot and your buns are almost doubled in size brush them with some more melted butter and place them into the oven. Bake for 23-25 minutes until golden. Brush with some more butter as soon as you take them out of the oven. Let the buns absorb the butter and enjoy .