Ingredients:

  • 450g bread flour
  • 240ml warm whole milk
  • 7g instant yeast
  • 25g granulated sugar
  • 9g fine sea salt
  • 70g unsalted butter, softened and divided
  • 2 large eggs, room temperature (one for dough, one for egg wash)
  • 2 tbsp sesame seeds
  • 1 tbsp water

Instructions:

  1. In a stand mixer bowl, combine warm milk (110°F), sugar, and instant yeast. Let sit for 5–10 minutes until foamy.
  2. Add one egg, 56g of softened butter, salt, and half of the bread flour. Use a dough hook on low speed until combined.
  3. Gradually add the remaining flour. Increase speed to medium and knead for 7–10 minutes until the dough is smooth, elastic, and passes the windowpane test.
  4. Shape dough into a ball, place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
  5. Punch down dough. Portion into 40g–45g pieces and roll into tight, smooth balls.
  6. Place balls on a parchment-lined baking sheet, 2 inches apart. Cover and let rise for 45–60 minutes until puffy.
  7. Preheat oven to 375°F (190°C). Beat the second egg with 1 tbsp water. Brush tops with egg wash and sprinkle with sesame seeds.
  8. Bake for 12–15 minutes until deep golden brown and internal temperature reaches 190°F.
  9. Remove from oven and immediately brush with the remaining 14g of melted butter. Cool on a wire rack.