Step 3: Sear & steam the buns
- kneaded dough
Set a nonstick or seasoned cast iron skillet over medium heat and let it pre-heat for ~3 minutes.
Turn the heat to low. Place a piece of dough right into the pan (no oil) and immediately cover the pan.
- This will let the bottom of the bun and brown, while the cover traps moisture and the bread to help cook it through.
After about 2 minutes, remove the cover and check the bottom of the bun — it should have released from the pan and be in spots. Flip, cover, and repeat on the second side for 2-3 more minutes.
- If there are any gray spots, the dough is still raw. The exterior should be browned and lightly crisp while steamy but cooked through on the inside.
- You can use a thermometer to be sure. The internal temp of the dough should be at around 200°F/95°C.
Repeat with remaining buns.
- Use fresh or let cool to room temp and store in a plastic bag. These can be frozen and toasted back to life if prepared in advance.