Bloom the Yeast

• Warm the water to about 100 to 105°F.

  Stir in the sugar and yeast.

  Let sit for 5 to 10 minutes until foamy.

Stand Mixer Method

• Mix the Dough

  Add flour and salt to the bowl of a stand mixer fitted with a dough hook.

  Add the warm milk, yeast mixture, and softened butter.

  Mix on low speed until the dough comes together.

  Knead

  Increase to medium low speed and knead for 7 to 9 minutes.

  The dough should be smooth, elastic, and slightly tacky but not sticky.

  If the dough feels tight, add 1 to 2 teaspoons milk.

By Hand Method

• Mix

  In a large bowl combine the flour and salt.

  Add the milk, yeast mixture, and softened butter.

  Mix with a wooden spoon until a rough dough forms.

  Knead

  Turn the dough onto a lightly floured surface.

  Knead for 8 to 10 minutes until smooth and elastic.

  The dough should feel soft and slightly tacky. When pressed with a finger, the indentation should slowly spring back.

First Rise

• Place dough in a lightly oiled bowl.

  Cover and allow to rise until doubled in size, about 60 to 90 minutes.

Shape the Buns

• Turn dough onto a lightly floured surface and gently deflate.

  Roll into a rectangle about ½ inch thick, roughly 15 by 10 inches.

  Use a bench scraper to cut into 8 equal strips.

Pan the Buns

• Grease a 9 x 13 baking pan.

  Place strips upright on their cut sides so they sit next to each other and lightly touch.

Second Rise

• Cover and let rise until puffy and expanded upward, about 30 to 45 minutes.

Bake

• Bake at 375°F for 18 to 22 minutes.

  The tops should be lightly golden.

  Brush lightly with melted butter immediately after baking.

Slice

• Let the buns cool completely.

  Using a serrated knife, cut straight down the center of the flat top, stopping about ½ inch from the bottom.

To Serve

• Butter the outer sides and toast in a skillet until golden brown.

  This is the classic New England style finish.