Author: Instant Mama

• Prep Time: 15 Minutes

• Proof Time: 1 hr and 50 mins

• Cook Time: 25 minutes

• Total Time: 2 hrs and 30 mins

• Yield: 8 buns

INGREDIENTS

• 2 1/4 tsp active dry yeast (7g)

• 3 Tbsp sugar (40g)

• 1 cup lukewarm milk (240 ml)

• 1/3 cup softened butter (240 ml)

• 3 1/4 cups all purpose flour (450g)

• 1 tsp sea salt

• 1 beaten egg white for eggwash

• Sesame seeds for sprinkling

INSTRUCTIONS

1. ACTIVATE

   In a medium sized bowl combine milk, 1/4 cup (50ml) water, active dry yeast, and sugar. Set aside and let the yeast mixture rise for about 10 minutes.

2. COMBINE

   In a large bowl combine all-purpose flour and salt. Add the yeast mixture and stir to combine.

   Using your hands, knead into a dough. Knead for about 5 minutes by hand. Add softened butter, until there are no more visible pieces left. Knead for about 5 more minutes.

3. RISE

   Cover the bowl with a kitchen towel. Leave the dough to rise at room temperature for about 60 minutes or until doubled in size.

4. SHAPE AND PROOF

   Lightly flour the dough and transfer it to a clean work surface. Divide the dough into 8 equal parts. Take each piece of dough and roll between your hands until you get a perfectly round ball. Place on a large baking sheet lined with parchment paper or silpat mat. Gently brush each bun with egg wash. Cover with a towel and leave the buns to proof at room temperature for 50 minutes or until doubled in size. Preheat your oven to 200°C / 395 °F.

5. BAKE

   Lightly brush the buns with eggwash for the second time. Sprinkle with sesame seeds. Bake for about 20 minutes.

   Remove from oven and let cool.

6. EAT OR STORE

   Eat the buns right away or store them in a freezer bag and freeze.