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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine the flour, yeast, sugar, salt, warm milk, and beaten egg. Knead for 5 minutes.
Knead in the softened butter and continue for another 8–12 minutes, until the dough is smooth, elastic, and slightly tacky.
Cover and leave somewhere warm for 1–1½ hours, until doubled in size.
Divide into 4 equal pieces, approximately 105 g each. Shape into tight, smooth balls, then gently flatten to about 9–10 cm wide.
Cover and leave for 45–60 minutes, until puffy.
Lightly brush with egg wash and sprinkle with sesame seeds, if desired.
Bake at 190°C conventional heat or 180°C fan for 15–18 minutes, until golden brown.
Brush with a little melted butter immediately after baking for a softer crust. Let cool for 20–30 minutes before slicing.
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Keep the dough slightly tacky rather than adding too much extra flour. This helps the buns stay soft and fluffy.
Can I use active dry yeast instead of instant dry yeast?
Yes, you can use active dry yeast, but you'll need to activate it in warm milk before adding it to the flour.
How can I make the buns softer?
Brushing the buns with melted butter immediately after baking will result in a softer crust.
Can I freeze the buns?
Yes, you can freeze the buns after they have cooled completely. Wrap them tightly in plastic wrap and store in a freezer bag.
What can I use instead of sesame seeds?
You can use poppy seeds or leave the buns plain if you prefer.
How do I know when the dough has risen enough?
The dough should be doubled in size and feel puffy to the touch.
