Burger Boy's Organic Buns

¾ to 1 cup lukewarm filtered or spring water (see note)

2 tablespoons (1-ounce) organic unsalted butter, at room temperature

1 large organic egg

3½ cups (420 grams) unbleached, organic all-purpose flour

¼ cup organic granulated sugar

¼ teaspoons salt

1 tablespoon instant yeast

Topping

2 tablespoons (1-ounce) melted organic unsalted butter

Add all ingredients but the topping to a stand mixer's bowl. With the mixer's dough hook; start at low speed so the mixer doesn't throw flour out of the bowl. As the dough comes together, raise the mixer's speed to medium. When the dough mixes completely and clings to the dough hook; stop the mixer.

Dust a clean kitchen counter generously with some flour, turn the dough out of the bowl onto the counter and knead by hand briefly until smooth and elastic; rounding it into a ball.

Butter a medium-large glass mixing bowl and weigh the bowl on a digital scale; writing down the weight. Place the dough, top side down, into the bowl and coat with butter. Turn the dough over; cover the bowl with plastic wrap and place in a warm (75 to 80-degrees) place for 1-2 hours, until doubled in bulk.

While the dough rises, grease a half-sheet pan (about 13-by-18-inches) with soft butter and set aside.

When done rising, weigh the bowl with the dough in it and mark down that weight. Subtract the empty bowl's weight from the bowl's weight with the dough to determine the dough's weight.

Using the scale, divide dough into 10 equal pieces, shape each into a round ball, distribute each ball evenly on the prepared pan and flatten each into 3-inches across, cover, and let rise for about an hour, until puffy. I used a second, inverted half-sheet pan for a cover.

Place the oven rack in the center position and begin heating the oven to 375 degrees.

Brush the buns with about half of the melted butter. Bake the buns for 15 to 18 minutes, until golden. Remove the buns from the oven and brush with the remaining melted butter. Remove the buns from the pan and cool the buns on a wire rack.

Makes 10 buns.

Nutrition values per bun: 223 calories (22.5 percent from fat), 5.5 g fat (3.1 g saturated fat), 37.4 g carbohydrates, 5.1 g sugars, 1.4 g fiber, 5.5 g protein, 33 mg cholesterol, 300 mg sodium.

Note: King Arthur suggests making smooth, slightly soft dough by using the smaller amount of water in a humid environment, such as during the summer months and the greater amount in a dry climate and something in between the rest of the time.

Based on King Arthur Flour's Beautiful Burger Buns recipe.