Ingredients
For the Dough
- 2/3 cup whole milk, warm
- 2 teaspoons instant dry yeast
- 1 large egg
- 1/2 cup water
- 1.5 tablespoons granulated sugar
- 4 cups bread flour
- 2.5 tablespoons salted butter, softened
For the Filling & Coating
- 1.5 cups (3 sticks) salted butter, cold
- 2/3 cup untoasted white sesame seeds
- 2.5 tablespoons toasted white sesame seeds (optional)
First, Make and Proof the Dough
In the bowl of a stand mixer, activate the yeast by combining it with the warm milk. Let it sit for a few minutes until foamy. Add the egg, water, and granulated sugar and whisk to combine.
Add the bread flour and knead with a dough hook for about 5 minutes until a rough dough forms. Add the cubes of softened butter and continue to knead for another 6-8 minutes, until the dough is smooth and elastic.
Shape the dough into a ball, place it in a large bowl, cover, and let it proof in a warm spot for 60 minutes, or until it has doubled in size.
While the dough proofs, prepare the butter for the filling. Cut the cold butter into 12 rectangular logs, approximately 3 inches long and 1/2 inch thick. Arrange the butter logs on a small tray and place them in the freezer.
Next, Shape the Buns
Once the dough has proofed, punch it down and divide it into 12 equal pieces. Roll each piece into a ball.
Working with one ball at a time, shape it into a teardrop shape about 6 inches long. Use a rolling pin to flatten the dough into a long triangle, about 3 inches wide at the base.
Place one log of the frozen butter on the wide end of the dough. You can also add a sprinkle of the toasted sesame seeds here for extra flavor. Roll the dough over the butter once, pinching the ends to seal it in completely. Continue rolling the dough up towards the pointed end, like a croissant.
Place the shaped buns on a lined baking tray, leaving at least 3 inches of space between each one. Cover and let them proof for 90 minutes, until they have doubled in size again.
Finally, Coat and Bake the Buns
Preheat your oven to 375F.
Ready two medium bowls: one with water and the other with the untoasted white sesame seeds.
When the buns have proofed, gently dip one bun into the water for just a second to wet its surface. Immediately lift it out, let the excess water drip off, and then place it in the bowl of sesame seeds. Toss the bun around until it is completely coated on all sides.
Return the coated bun to the baking tray. Repeat with the remaining buns.
Bake for 18-20 minutes, until the buns are a deep golden brown and the butter has created a crispy bottom crust. Let them cool on a wire rack for a few minutes before serving.
Sesame Butter Buns
Ingredients
For the Dough
- 2/3 cup whole milk warm
- 2 teaspoons instant dry yeast
- 1 large egg
- 1/2 cup water
- 1.5 tablespoons granulated sugar
- 4 cups bread flour
- 2.5 tablespoons salted butter softened
For the Filling & Coating
- 1.5 cups salted butter 3 sticks, cold
- 2/3 cup untoasted white sesame seeds
- 2.5 tablespoons toasted white sesame seeds optional
Instructions
- Combine warm milk and yeast in stand mixer bowl, let foam 5 minutes.
- Mix in egg, water, and sugar.
- Add flour and knead with dough hook 5 minutes.
- Add softened butter, knead 6-8 minutes until smooth and elastic.
- Shape into ball, cover and proof 60 minutes until doubled.
- Cut cold butter into 12 rectangular logs (3″ long, 1/2″ thick), freeze.
- Divide proofed dough into 12 balls.
- Roll each ball into 6″ teardrop shape, then flatten to triangle.
- Place frozen butter log on wide end, roll up like croissant, pinch ends to seal.
- Place on lined baking tray 3″ apart, cover and proof 90 minutes.
- Preheat oven to 375F.
- Quickly dip each bun in water, coat completely in sesame seeds.
- Bake 18-20 minutes until deep golden brown.
- Cool on wire rack before serving.
