Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 cup (240ml) warm milk (105-115°F)
  • 2 ¼ tsp (7g) active dry yeast
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (6g) fine salt
  • 4 tbsp (56g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 large egg, beaten
  • 1 tbsp (15ml) water
  • 2 tbsp (12g) sesame seeds

Instructions:

  1. Combine 1 cup (240ml) warm milk (105-115°F), 2 tbsp (25g) granulated sugar, and 2 ¼ tsp (7g) active dry yeast in a large mixing bowl; let sit for 5–10 minutes until the mixture becomes foamy on top.
  2. Stir in 4 tbsp (56g) softened unsalted butter and 1 large egg.
  3. Gradually add 3 cups (375g) all-purpose flour and 1 tsp (6g) fine salt to the mixture.
  4. Knead the dough on a floured surface for 5–7 minutes, or use a dough hook on medium-low speed, until the dough feels smooth and tacky but no longer sticks to your fingers.
  5. Divide the dough into 24 equal pieces (approximately 32g each).
  6. Roll each piece into a tight sphere and place them on a parchment-lined baking sheet, spaced 1 inch apart.
  7. Cover the buns with a clean cloth and let rise in a warm spot for 45–60 minutes until they visibly double in size.
  8. Preheat oven to 375°F (190°C).
  9. Beat 1 large egg with 1 tbsp (15ml) water to create an egg wash.
  10. Gently brush the tops of the buns with the egg wash and sprinkle with 2 tbsp (12g) sesame seeds.
  11. Bake for 10–12 minutes until the tops are mahogany-colored and the bottoms sound hollow when tapped.
  12. Transfer the buns to a wire cooling rack to cool completely.