Ingredients
Dough
- 3/4 cup water or milk, lukewarm, about 115°F (180 g)
- 1 large egg, separated
- 1 large egg
- 2 tbsp butter, melted (28 g)
- 3-1/2 cups plus 2 tbsp all-purpose flour (490 g)
- 1/4 cup white granulated sugar (50 g)
- 1-1/4 tsp salt (8 g)
- 1 tbsp instant yeast (9 g)
Topping
- 1 tsp white sesame seeds
- 2 tbsp water, for egg-white wash (30 g)
Instructions
- Separate one of the eggs. Place the egg white in a small bowl and refrigerate it for the topping. Add the egg yolk to the bowl of a stand mixer fitted with the dough hook, or to a large mixing bowl.
- Add the lukewarm water or milk, whole egg, melted butter, flour, sugar, salt, and yeast. Mix until the dough comes together. If using a mixer, knead on low for 5 to 6 minutes, until the dough is slightly sticky.
- If mixing by hand, turn the dough onto a lightly floured work surface and knead for 10 to 12 minutes, until smooth and slightly sticky.
- Lightly spray a clean large bowl with cooking spray. Transfer the dough to the bowl, cover, and let rise in a warm place for 45 minutes to 1 1/2 hours, until nearly doubled.
- Lightly punch down the dough and turn it out onto a lightly floured work surface. Shape it into a circle and divide into 12 pieces. Shape each piece into a round ball.
- Transfer the dough balls to a parchment-lined baking sheet. Using the bottom of a small bowl or glass, press each ball until it is about 3 inches across. Press the center slightly thinner; it will fill in as it rises.
- Cover the buns and let rise for 45 minutes to 1 hour, until noticeably puffier and almost as puffy as you want the finished buns.
- Preheat the oven to 375°F. Remove the reserved egg white from the refrigerator. Add 2 tablespoons water and whisk until frothy.
- Brush the tops of the buns with the egg-white wash. Sprinkle with sesame seeds or other toppings.
- Bake for 10 to 12 minutes, or until the buns are golden brown. Remove from the oven and cool on a rack.
Notes
You can make larger buns by dividing the dough into 8 buns instead of 12.
The dough should be slightly sticky, not dry. Add flour sparingly while kneading by hand.
Milk will make the buns a little richer and softer. Water works fine for a lighter bun.
Optional Toppings
Try poppy seeds, black sesame seeds, garlic flakes, onion flakes, or large-flaked sea salt such as Maldon.
Nutrition
Serving Size: 1 bun (1/12 recipe; calculated with water)
Basis: Per serving
Calories: 197kcal, Total Fat: 3.3g, Saturated Fat: 1.50g, Cholesterol: 36.00mg, Sodium: 255mg, Carbohydrates: 35.8g, Fiber: 1.4g, Sugar: 4.5g, Protein: 5.6g, Calcium: 9.00mg, Iron: 2.00mg