1 1/2Tablespoonshortening, recommended for best results, but you can substitute an equal amount of softened butter
2 1/2cups(350g)bread or all purpose flour, approximately
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Instructions
In a large bowl or the bowl of a stand mixer fitted with a kneading hook, add the lukewarm water. Sprinkle in the yeast and the white sugar. Stir and let stand 5 minutes. Add the salt and shortening, along with 1 1/2 cups of the flour. Mix to combine well, scraping down the bowl to incorporate the flour, if necessary. Begin adding the last 1 cup of flour in small increments, mixing well between each addition, until the dough wraps the kneading hook and cleans the bowl. The dough may be a bit sticky still at the bottom of the bowl, but resist the urge to add too much flour in the bowl. You can always add a bit more on the counter.
Remove the dough to a floured work surface and knead the dough briefly, adding more flour only if the dough is sticking to the surface or your hands. Form into a ball and place into a greased bowl. Cover the bowl with plastic wrap and let rise until doubled, about 60-90 minutes.
Meanwhile, generously flour a 7x11-inch baking pan and set aside. *Alternately, try an 8 or 9-inch round baking pan, placing 5 buns around the outside and one in the centre or any size pan that holds all the buns with just a small bit of space around each one.
Remove dough to a well floured work surface and gently deflate. Divide the dough into 6 equal pieces. (*I like to weigh the whole dough ball and then calculate the weight for each of 6 buns. Mine here were 98g each). Take one piece of dough and Form into a ball, then roll it around in the flour on the work surface a bit. Flatten the ball slightly and if desired, coax into more of a square shape. Place into floured baking pan. Repeat with the remaining dough pieces, placing them into the baking pan in 3 rows of 2 across, leaving a small 1/4-inch-ish space between the buns and the sides of the pan.
Cover the pan with a clean towel and let rise until doubled, about 30-45 minutes.
Preheat the oven to 360F (regular bake/not fan-assisted).
When buns are doubled, remove the towel and dust a bit more flour on top of the buns using a fine sieve.
Bake in the preheated over for about 23-25 minutes, or until the sound hollow when tapped and are just very lightly golden. You want them to be quite light in colour. *See notes for baking time and temperature tweaks for these buns.
Remove from the oven and immediately remove buns from the baking pan in one large piece. Allow to cool completely.
Notes
For best result, I recommend using the provided weight measurements for the water and flour.You can change the texture and colour of these buns by adjusting the temperature up or down and changing the baking time. Try baking at 380F for 20 minutes for a moist crumb and thin soft crust. Or alternately, bake 28-30 minutes at 340F for a firmer crumb and thicker crust. I baked the ones shown here 24 minutes at 360F.You can double the recipe and bake 12 buns in a 9x13-inch pan, placing them in 4 rows of 3 across.These buns freeze beautifully.