Soft Bakery Buns

• There is no need to "proof" the yeast, meaning you don't have to dissolve it in milk and let it stand before incorporating it into your dough.
   
• Baker's Note: A pinch of salt in the dough serves a couple of important functions. It impacts the flavor and acts as a stabilizer, stopping the yeast from proving too quickly. Never sprinkle the salt straight onto the yeast, as this will kill the yeast. Instead, add the salt as the very last ingredient after you add the butter.
   
• In a bowl of a stand mixer fitted with the dough hook attachment, add 550 grams of all-purpose flour, 100 grams of sugar, 20 grams of fresh yeast (or 2 teaspoons instant dry yeast), 1 large egg, and 350 grams of cold milk.
   
• Knead on the low setting for 10 minutes (use a timer) until smooth; your dough is the correct consistency when it forms a ball and pulls away from the sides of the bowl.
   
• Once the dough has all come together and pulls away from the sides of the bowl, add the softened butter piece by piece, about every 10 seconds.
   
• Once the butter is completely incorporated into the dough, continue mixing at medium-low speed for another 8 minutes or until the dough has come together and is smooth.
   
• Turn the mixer up to medium-high speed for the last 2 minutes, and you should hear it make a slap-slap-slap sound as the dough hits the sides of the bowl.
   
• If you want to test if the dough is ready, the windowpane test is one of the best ways to tell if you have kneaded your dough long enough. Hold a corner of your dough with both hands and slowly stretch it out. If you can stretch the dough until it's thin and nearly translucent without tearing, it's ready to go. If the dough tears quickly, it needs to be kneaded longer.
   
• If time permits, cover the bowl with plastic, and let the dough rest for 15 to 30 minutes in the fridge. This is optional, but a relaxed dough is easier to work with, and the dough will be less sticky.
   
• When ready, divide the dough into 15 or 16 equal pieces; I like to weigh each piece around 70 grams.
   
• Shape the pieces of dough into round balls and arrange them on one baking tray lined with parchment paper. Place the buns a little close together, about 4 cm (2 inches) apart, so that they grow into each other.
   
• Dust the top lightly with flour (optional, so that it does not stick to the dough when you remove the plastic wrap after it is proofed). Cover with plastic wrap or a damp kitchen towel and leave to rise in a warm place until puffy and doubled in size. It takes about 45-60 minutes.
   
• Baker's Note: For ovens with a fan setting, preheat to 428°F (220°C). If your oven does not have a fan setting, preheat it to 350°F (190°C). The fan setting, also known as convection bake, circulates hot air for a more even and faster baking process, which is why the temperature is higher for this setting.
   
• In the meantime, preheat the oven to 220°C/428°F; if using the fan setting, preheat the oven to 190°C/350°F.
   
• Position the rack in the lower third (just below the center) of the oven.
   
• When ready, bake the buns for about 12-15 minutes or until they are a deep golden brown.
   
• Transfer the baking sheet to a wire rack and let it cool.
   
• For maximum freshness and deliciousness, serve immediately.
   
• Store any leftovers at room temperature in a ziplock bag, for up to 1-2 days.