Ingredients:

  • 3. 5 cups / 450g plus 2 tbsp for the starter bread flour
  • 4. 5 cup plus 3 tbsp whole milk
  • 2 tbsp water
  • 1 tbsp / 9g instant yeast
  • 2 tbsp granulated sugar
  • 1. 5 tsp fine sea salt
  • Large egg (1 for dough, 1 for glaze)
  • 4 tbsp / 56g unsalted butter
  • 1 tsp sesame seeds

Instructions:

  1. Mix 3 tbsp whole milk, 2 tbsp water, and 2 tbsp bread flour in a small saucepan. Whisk constantly over medium low heat for about 2 minutes until a thick, translucent paste forms. Note: This is the Tangzhong; it's the secret to the softest buns ever.
  2. In your mixer bowl, combine the paste with 3.5 cups bread flour, 1 tbsp instant yeast, 2 tbsp sugar, 1.5 tsp salt, 0.5 cup lukewarm milk, and 1 egg. Mix on low until a shaggy dough forms.
  3. Add the 4 tbsp softened butter one tablespoon at a time while kneading. Continue kneading for 8-10 minutes until the dough is smooth and passes the windowpane test. Note: The windowpane test means you can stretch a piece of dough thin enough to see light through it without it tearing.
  4. Place the dough in a lightly oiled bowl and cover with a damp cloth. Let it sit in a warm spot for about 1 hour 30 mins until it has doubled in size.
  5. Divide the dough into 8 equal pieces (about 95g-100g each). Roll each into a tight, smooth ball and place on a lined baking sheet. Press down lightly until they look like thick discs.
  6. Cover the shaped buns and let them rise again for 45 minutes to 1 hour until they look puffy and light.
  7. Whisk the remaining egg with 1 tbsp milk and brush gently over the tops. Sprinkle with sesame seeds. Bake at 375°F for 15 minutes until the tops are dark golden brown.
  8. Transfer the buns to a wire rack immediately. Note: Letting them cool on the hot pan will make the bottoms soggy from trapped steam.