English Batter Buns

In a large mixing bowl, dissolve the yeast in the warm milk and let it get foamy for about 5 minutes (this is your proof that Gerald... I mean, your yeast is alive and happy).

Add the softened shortening, sugar, salt, eggs, and 240g of the flour to the yeast mixture. Beat with an electric mixer for exactly 2 minutes — I set a timer because honestly, it's easy to under-mix this.

Stir in the remaining 120g flour until you have a smooth, slightly sticky batter. It should look more like a thick cake batter than bread dough (trust me, this is right).

Cover the bowl with a damp kitchen towel and let rise in a warm spot until doubled, about 30 minutes. I like to put mine on top of the fridge.

Here's the weird part: stir the risen batter vigorously for exactly 25 strokes. This deflates it but creates the texture that makes these buns special. (Count them out — it sounds silly but it matters for the final texture)

Generously grease a 12-cup muffin tin and divide the batter evenly between the cups. Tap the pan firmly on the counter a few times to settle everything.

Cover and let rise again until the batter just reaches the tops of the muffin cups, about 20 minutes. Don't let them over-proof or they'll collapse.

Preheat your oven to 400°F and bake for 10-15 minutes until the tops are golden brown and the buns sound hollow when tapped.

Immediately brush the hot buns with melted butter — they'll absorb it beautifully and get that gorgeous glossy finish.