Once all your ingredients are together, turn on your machine to knead and mix your dough. It should be quite elastic and smooth. My bread machine is my go to for this and it kneads my dough for about 15 minutes and then lets it rise for at least an hour. I keep my dough in the machine until it is ready to be shaped into buns. If you are using the stand mixer, let it knead the dough until it becomes one smooth elastic ball, cover the bowl with a wet towel and let it sit at room temperature until ready to form the buns and let them rise.

When you are about 2 hours away from eating, remove the dough onto a clean, non floured surface and divide the dough into 8-10 pieces, depending on the size of bun your would like. Prepare a thick pan or sheet with parchment paper. I like actually layering 2 cookie sheets to ensure the bottom of my buns do not get too well done or hard.

Shape your dough into round balls and then place them onto your sheet. Take your palm and REALLY press down the dough so it becomes like a pita shape: round and more thin. These buns really puff up, so don’t be afraid to really squish them down. Repeat to all your dough pieces, and place unconverted in a warm area to rise. This can take anywhere from 30-60 minutes.

Preheat your oven to 350 degrees.

When ready to bake, brush the top of your buns with a little melted butter (optional) and bake in the oven for 14-16 minutes. Remove them when golden brown and, once more while they are still warm, brush more butter on top to give them a satiny texture and cover with a tea towel to encourage further softness.

Let cool about 10-30 minutes before eating! Serve with any burger patty or sandwich meats!

They keep 7 days in the fridge and reheat beautifully in the toaster or microwave.