3 tablespoons warm milk
1 cup warm water
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
1 large egg
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
1 egg beaten plus 1 tbsp. water
Sesame seeds (optional)
What you’ll do:
In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, water, yeast, sugar, salt and egg. Mix briefly to combine. Add the flours to the bowl, and mix until incorporated. Mix in the butter. Switch to the dough hook and knead on low speed for about 6-8 minutes. The dough will be somewhat tacky, but you want to avoid adding too much extra flour which will create tough buns.
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1-2 hours.
Line a baking sheet with parchment paper or a silicone baking mat. Using a dough scraper, divide the dough into an evenly thick log. Divide the log into 4 equal parts. Out of the 4 parts, create 6 equal parts to get a total of 24 buns (I used a pizza cutter to help with my dividing). Gently roll each portion of dough into a ball and place on the baking sheet, 2-3 inches apart. Cover loosely with lightly oiled plastic wrap and let rise again, 1-2 hours, until puffed up and nearly doubled. *Next time I will cover my dough balls with a towel since the plastic wrap created bubbles on top of my buns
Set a large metal pan of water on the lowest rack of the oven. Preheat the oven to 400˚ F with a rack in the center. Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds. Bake the buns about 15 minutes rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely.
Source: Adapted from Annie’s Eats, who adapted it from Smitten Kitchen