Directions
- 1Add the flour, yeast, and salt to a bowl and mix.
- 2Add the egg, milk, and honey.
- 3Mix by hand or with a mixer on low with a flat beater attachment until it's a shaggy dough, about 30 seconds.
- 4Scrape the edges of the bowl if necessary.
- 5Switch to the dough hook and knead on medium speed for 4 minutes or by hand for 9 minutes.
- 6Add the butter and knead for another minute.
- 7Shape the dough into a ball.
- 8Put the dough in an oiled container and let it double in size at 80 degrees, about one hour.
- 9Punch out the air so the buns don't have big air bubbles.
- 10Place the dough on a floured surface and fold the sides up and over itself to shape into a ball.
- 11Divide the dough into 8 to 10, 80g balls.
- 12Pinch and tuck each ball until smooth.
- 13Final shape each ball by placing it on the counter, put your claw over it, and rotate it counterclockwise a few times.
- 14Place all the shaped balls on a parchment paper lined baking sheet.
- 15Flatten them down thin so they bake as a bun, not as a ball.
- 16Cover for an hour at 80 degrees.
- 17Remove all bubbles from the beaten egg with a paper towel.
- 18Brush the buns with the beaten egg and sprinkle on the sesame seeds.
- 19Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 12 to 15 minutes until they turn a golden brown.
- 20Let them cool on a wire rack.
- 21Use a bread knife to slice them down the middle.
- 22Butter and toast them, add your patties and toppings.
Ingredients
- 400 g flour
- 42 g honey
- 21 g sugar
- 7 g instant dry yeast
- 5 g salt
- 2 g salt if you use salted butter
- 240 ml lukewarm milk
- 28 g softened butter
- 1 egg
- 1 beaten egg for brushing
- sesame seeds
Equipment
bowlmixerflat beater attachmentdough hookoiled containerparchment paper lined baking sheetwire rackbread knife
Tips
- Punch out the air so the buns don’t have big air bubbles.
- Flatten the dough balls down thin so they bake as a bun, not a ball.
- Remove all bubbles from the beaten egg with a paper towel before brushing.
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