Sesame Butter Buns
These Asian bakery buns have frozen butter logs rolled inside the dough that melt during baking and create these insanely soft, almost brioche-like centers. Dipping them in water then rolling in sesame seeds means the entire crust is covered - no bare spots, just sesame everywhere.
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.
Notes
Ensure butter stays cold until rolling. Buns should have crispy bottom crust when done.