- 1 package active dry yeast
- 1 pound all-purpose flour, about 3 1/3 cups
- 1 cup warm water (105 degrees F/41 degrees C)
- 1 large egg
- 3 tablespoons butter, melted
- 3 tablespoons white sugar
- 1 1/4 teaspoons salt
- 1 teaspoon olive oil
- 1 egg, beaten
- 1 tablespoon milk
- 1 teaspoon sesame seeds, or as needed
Place yeast into bowl of a large stand mixer. Whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.Whisk 1 egg, melted butter, sugar, and salt into yeast mixture. Then
add rest of the flour. Knead the dough on low speed until soft and sticky, about 5 to 6 minutes. Scrape sides if needed. Poke the dough with spatula, if the dough sticks to the spatula add more flour. Transfer dough onto a floured work surface, dough will be little bit sticky . Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
Clean the stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl
several times to coat surface with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours .Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.With your your hands gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Cover with a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
Preheat oven to 375 degrees F. Beat 1 egg with milk in a small bowl.Very gently and lightly brush tops of buns with egg wash . Sprinkle each bun with sesame seeds.Bake in the parchment lined baking sheet until lightly browned on top, 15 to 17 minutes.
Recipe Courtesy : chef John