Recipe Index

Ingredients

• 1/2 cup warm milk (about 104°F)
• 1 packet instant dry yeast (2 1/2 tsp)
• 1/4 cup granulated sugar, divided
• 6 tbsp unsalted butter, softened
• 2 eggs, at room temperature
• 1 tsp salt
• 2 1/2 to 3 cups all-purpose flour
• 1 large egg beaten with 2 tbsp water, for the egg wash
• Sesame seeds, for topping (optional)

Method

1. Stir the warm milk, yeast and 1 tablespoon of the sugar together in a large bowl and leave for 5 to 10 minutes until foamy.
2. Whisk in the remaining sugar, the 2 eggs and the salt. Add 2 1/2 cups of flour and mix to a shaggy dough.
3. Knead for 5 minutes, then add the softened butter a tablespoon at a time, kneading well between additions, and knead for 5 to 8 minutes more until smooth and elastic.
4. Place in a greased bowl, cover, and leave in a warm place for about 1 hour until doubled in size.
5. Divide the dough into 6 equal pieces, shape each into a tight round ball, and place them on a parchment-lined baking tray, spaced well apart.
6. Cover loosely and prove for 30 to 40 minutes until puffy.
7. Heat the oven to 375°F. Brush the buns with egg wash and sprinkle with sesame seeds, if using.
8. Bake for 13 to 15 minutes until deep golden and cooked through.
9. Cool on a rack for at least 15 minutes before splitting and serving.

Prep: 105 min · Cook: 15 min · Total: 120 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data