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2/3 Cup Warm Milk (~110 degrees F) 1/3 Cup Warm Water 4 Tbsp. Honey 2 Eggs, at room temperature 2 1/4 tsp. (1 Packet) Instant Yeast 3 Cups Bread Flour (plus a few Tbsp. if needed) 1 1/2 tsp. Salt 6 Tbsp. Unsalted Butter, sliced and softened 1 Egg Yolk Sesame Seeds Combine the flour, yeast and salt in the bowl of a stand mixer. Add the butter and turn the mixer on low, until just combined. Add the milk, water, 2 eggs and honey to a small bowl and whisk to combine. Add to the dry ingredients. Turn the mixer on low until the flour is incorporated then increase the speed to medium and knead for 8 minutes. If necessary, add an additional Tbsp. flour at a time until the dough pulls away from the sides of the bowl. Be careful not to add too much additional flour as the buns will end up too dry (I used 2 Tbsp). Knead another 2 minutes (totaling 10 minutes). Form the dough into a ball and place back in the bowl. Cover with a warm towel and allow to rise in a warm place until the dough has doubled, 1 to 2 hours. Remove the dough from the bowl and place on a floured surface. Flour your hands, divide the dough into 8 equal pieces and form into balls. Place 2 to 3 inches apart on a lightly oiled, parchment lined baking sheet. Flatten each ball just a bit with the palm of your hand. Cover loosely with oiled plastic wrap and allow to rise again another hour. Preheat oven to 400. Once risen, brush the tops with the egg yolk and sprinkle with sesame seeds. Bake for 10-15 minutes, turning the pan once halfway through, until buns are golden. Transfer to a rack and cool completely. |