Ingredients
Wet Ingredients
- 240 g milk
- 1 TBSP yeast
- 80 g unsalted butter (melted)
- 1 egg
Dry Ingredients
- 418 g all-purpose flour
- 3 g salt
- 50 g granulated sugar
Topping
- 1 egg (for egg wash)
- 1 TBSP water (for egg wash)
- Sesame seeds (optional, for sprinkling)
Instructions
- Activate Yeast: Heat the milk in a small saucepan until it reaches 105°F (around 40°C). Sprinkle the yeast over the warm milk, stir gently, and let it rest for about five minutes until it becomes foamy, indicating the yeast is active.
- Mix Wet Ingredients: While the yeast is proofing, whisk together the melted butter and 1 egg in a small bowl. Slowly pour this mixture into the warm milk and yeast mixture, whisking continuously to combine all the wet ingredients evenly.
- Combine Dry Ingredients: In the bowl of a stand mixer, add the all-purpose flour, salt, and granulated sugar. Attach the dough hook and stir on low speed until the dry ingredients are evenly mixed.
- Create Dough: Gradually pour the wet ingredients into the dry ingredients while mixing on low speed. Once the dough starts to come together, increase the mixer speed to medium and continue mixing until dough pulls away from the sides of the bowl.
- Knead Dough: Increase speed to medium-high and knead the dough with the dough hook for 5 to 7 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- First Rise: Transfer the dough to an oiled bowl, cover with a clean kitchen towel, and place it in a warm spot. Let it rise for 45 minutes to 1 hour, or until the dough doubles in size.
- Shape Buns: Preheat oven to 350°F (175°C). Punch down the risen dough and divide it into 8 equal portions of about 104 g each. Shape each portion into a tight ball by cupping your hands in a C shape and rolling the dough against the edge of a counter to form smooth buns. Place the buns on a baking sheet lined with parchment paper and sprayed with baking spray. Press down lightly with your palms to slightly flatten each bun.
- Second Rise: Cover the shaped buns with a clean kitchen towel and allow them to rise for another 30 minutes until puffy.
- Prepare Egg Wash & Topping: Gently brush the tops of the buns with egg wash made by whisking 1 egg with 1 tablespoon of water. Optionally, sprinkle sesame seeds on top for garnish.
- Bake Buns: Bake the buns in the preheated oven for 20 to 22 minutes, or until they turn golden brown and sound hollow when tapped on the bottom.
- Cool Down: Remove buns from the oven and let them cool on a wire rack before slicing or serving.
Notes
- For best results, ensure the milk is warmed to the correct temperature (around 105°F) to properly activate the yeast without killing it.
- If you prefer a richer bun, you can increase the butter slightly or add a little more sugar to enhance sweetness.
- Sesame seeds on top are optional but add a nice texture and visual appeal.
- These buns freeze well—cool completely, then wrap tightly before freezing. Thaw before reheating or serving.
- If you don’t have a stand mixer, knead the dough by hand for about 10-12 minutes until smooth and elastic.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: American