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1
To the warm milk, add the beaten egg, sugar, yeast, and oil.
2
Give that a good whisk and set it aside until it activates.
3
Add the salt to the flour and mix it in.
4
Once activated, add your yeast mixture to a large bowl.
5
Now add the flour to the bowl and mix until you have a sticky dough.
6
Tip the dough out onto a lightly floured surface, and oil the empty bowl with a teaspoon of any cooking oil.
7
Place the dough back into the bowl; this ensures the proven dough will come out of the bowl easily.
8
Cover the bowl and let it prove for 1 hour.
9
After proofing, turn out the dough onto a floured worktop, dust the dough with a little flour, knock the dough back, and form it into a large dough ball.
10
Divide the dough ball into 12 equal pieces. I recommend using digital scales.
11
Now form each piece into a ball.
12
Place the small doughballs into a well-greased roasting tin (see the video for the tin size that I used) 3 across and 4 down.
13
Loosely cover the dough balls with a piece of oiled cling film and allow them to rise in a warm spot; this should take approximately 45 minutes.
14
After the proofing time, preheat your oven to 180°C (355°F) or Gas Mark 4.
15
Brush the buns with a little of the egg-wash, trying not to get any egg-wash between the dough and tin, as this may stick when baking.
16
Finally, sprinkle a few white sesame seeds on each bun.
17
Get the tin into the preheated oven, and bake for 16 minutes.
18
Remove from the oven and onto a wire rack to cool for at least 15 minutes.
19
Your buns are now ready to eat.
20
Enjoy.
Method
Ingredients
550g / 19½oz White bread flour
310g / 310mls Lukewarm Milk (approx:40°C / 104°F)
1 Large egg (beaten, room temp)
25g / 1oz Granulated sugar
8g / 1tsp Salt
7g / 2tsp Instant or active dried yeast
23g / 1½tbls Oil
2tbls Sesame seeds
1 small egg (for the egg-wash)
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Flour Sprinkler
Bakers scraper
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