Soft WaterBased Buns

Instructions

1. 1

   **Activate Yeast**: In a bowl, combine the warm water and sugar, then sprinkle the yeast on top. Let it sit for about 5-10 minutes until frothy.

2. 2

   **Mix Ingredients**: In a large mixing bowl, whisk the flour and salt together. Make a well in the center and add the melted butter, the yeast mixture, and the eggs if using.

3. 3

   **Knead the Dough**: Mix everything to form a shaggy dough, then transfer it to a floured surface. Knead for about 8-10 minutes until smooth and elastic. The dough should be slightly sticky but manageable.

4. 4

   **First Rise**: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1-1.5 hours or until doubled in size.

5. 5

   **Shape Buns**: Punch down the risen dough and divide it into 12 equal pieces. Shape them into smooth balls and place them close together in a greased 9x13-inch baking dish.

6. 6

   **Second Rise**: Cover and let the shaped buns rise for another 30-45 minutes until puffed up.

7. 7

   **Preheat Oven**: Preheat your oven to 375°F (190°C).

8. 8

   **Bake**: Once risen, brush them with melted butter and bake for 20-25 minutes, or until golden brown.

9. 9

   **Finishing Touch**: Remove from the oven and brush with additional melted butter for flavor. Let them cool slightly before serving or packaging.

10. 10

    **Hydration**: Use enough water in the dough for the gluten to develop properly. A slightly wetter dough can lead to softer rolls.

11. 11

    **Kneading**: Properly kneading the dough helps develop gluten, which is essential for elasticity and fluffiness.