Here’s a recipe for anyone who wants it. From Peter Reinhart’s The Bread Baker’s Apprentice. Amounts are a little odd because I converted it to metric.

Ingredients

    584 g Bread Flour
    11 g Salt
    43 g Sugar
    6 g Instant Yeast (original amount)
    1 Egg, Slightly Beaten
    1/2 stick Butter, Melted
    340 g Milk

1. Mix all ingredients and knead 6-8 minutes.
2. Ferment at room temperature 1.5 - 2 hours, until dough doubles in size.
3. Divide dough, cover, and allow to rest 20 minutes. (Edit: I do a rough preshape here)
4. Shape into final form and allow to rise 60 to 90 minutes. (Edit: for this step I shape into mini boules and press them a little flatter.)
5. For buns, bake at 400 15 minutes.
6. For loaves, bake at 350 for 35 to 45 minutes.

Makes 10 medium buns.

Will also note that there’s an egg wash on these.

Sexy buns.

Gg. What are you going to serve them with?