Soft Sandwich Buns

Directions

1. Pour the water into the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the water and mix with a small spatula to combine. Let sit for 5 minutes.
2. In a small saucepan, heat the milk to about 110°F/45°C over medium-low heat (you can also do this in a liquid measuring cup in the microwave, if you prefer).
3. Add the flour, dry milk, sugar, and salt to the mixer bowl, then add the warm milk, egg, butter, and honey, and mix on low speed for 2 to 4 minutes, or until a soft dough comes together around the dough hook.
4. Scrape the bowl well, then mix on medium speed for about 3 minutes more, until the dough is sticky but smooth.
5. Transfer the dough to a medium bowl lightly greased with neutral oil or nonstick spray. Use both hands to gently turn the dough around so it’s coated on all sides, then gently tuck the dough under itself a few times to slightly round it. Cover the bowl with plastic wrap or a clean kitchen towel, and let the dough rise for 45 minutes to 1 hour, until visibly puffy and almost double in size.
6. Generously flour a work surface, and turn the dough out onto it. Using your hand or a flexible dough scraper, slide under the dough and gently stretch it outward, before folding it over onto the center. Repeat this process a total of 6 times, gently folding the dough onto itself. After the final fold, return the dough to the bowl and let it rise for 30 to 45 minutes more, until it puffs up slightly.
7. Turn the dough onto a generously floured surface. Divide the dough into 13 even pieces (about 95 grams each). Round each piece of dough into a ball—use flour as needed to prevent the dough from sticking. Round each piece into a round roll.
8. Line two baking sheets with parchment paper. Divide between the baking sheets and arrange the rolls, placing the rolls in staggered rows. Cover the rolls loosely with greased plastic wrap or a clean kitchen towel, and let rise until nearly double in size, 1 hour to 1 hour 30 minutes (it’s ok if some of the rolls start to touch while rising, or when they bake in the oven).
9. Towards the end of rise time, heat the oven to 350°F/175°C with the oven rack in the center. Uncover the rolls, and egg wash them all over.
10. Transfer the rolls to the oven and bake, rotating the pans halfway through, until deeply golden brown, and until a thermometer inserted into the thickest portion of the center of a roll reads 200°F/95°C, 22 to 26 minutes. Transfer to a cooling rack to cool completely before using to build a sandwich.