Ingredients
- 1/2 cup warm water 110 to 115 degrees
- 1/2 teaspoon sugar
- 1 (1/4 oz.) fast-acting dry yeast
- 1/2 cup warm milk (110-115 degrees)
- 2 tablespoons butter melted and cooled
- 2-1/2 to 2-3/4 cups bread flour divided
- 1 teaspoon salt
- 1 egg white lightly beaten
- 2 tablespoons sesame seeds
Preparation
Step 1
Place water, sugar and yeast in large bowl of mixer with paddle attachment. Let stand 2-3 minutes or until yeast is dissolved. Add milk, butter and 1 cup of flour, beat at low speed until combined. Add salt, beat until combined. With mixer running, slowly add enough of the remaining flour to form a soft dough. Beat at medium-low speed 5 minutes or until smooth and elastic. Place in greased medium bowl, cover with plastic wrap and towel. Let rise in warm place 30 minutes or until doubled in size. Gently punch down dough to deflate, place on lightly floured surface. Divide into 6 pieces. Form each piece into a ball, place on parchment paper-lined baking sheet. Cover with towel, let stand 3 minutes. Flatten into 3-3/4” rounds. Cover with towel, let rise 15 minutes. Place another lightweight baking sheet or pan on top of towel covering buns. Let buns rise 25 minutes or until almost doubled in size (dough should hold slight indentation when gently pressed). Meanwhile, heat oven to 375 degrees. Lightly brush top of buns with egg white, sprinkle with sesame seeds. Bake 20 minutes or until golden brown and bottoms sound hollow when gently tapped. Cool completely on wire rack.