Be sure the egg and oil are at room temperature and always aerate your flour before measuring. Egg wash can be either one egg, an egg white, or an egg yolk mixed with a teaspoon of water. - Jenny Jones
- 2 1/2 cups all purpose or bread flour (Aerate Flour Before Measuring - See How)
- 2 teaspoons (1 packet / 7g) instant yeast (or active dry yeast)
- 2 Tablespoons sugar
- 1 teaspoon salt
- 1 cup milk (reduced fat or whole milk), heated to 120-130° F for instant yeast (or 110-120°F for active dry)
- 2 Tablespoons vegetable oil (I use avocado oil)
- 1 egg
- about 1/4 cup additional flour
- 1 additional egg, beaten
- 3-4 Tablespoons sesame seeds
- Place flour, yeast, sugar & salt in a large mixing bowl.
- Stir in milk, followed by oil and egg.
- Beat on high for 2 minutes.
- On low speed add about 1/4 cup flour until dough forms a mass.
- Place dough on floured surface and knead 50 turns.
- Cover and let rest 10 minutes. Meantime, line a baking sheet with parchment paper.
- Cut dough into 8 pieces. Shape each into a ball and place on baking sheet.
- Flatten each ball to about 1/2-inch thickness / about 3 1/2-inches across.
- Cover with a towel and let rise in a warm spot until they double in size, about 30-35 minutes.
- Meantime, preheat oven to 375° F.
- Brush each bun with beaten egg and sprinkle with sesame seeds.
- Bake for 12 minutes.
No mixer? Just mix it in a bowl by hand but knead longer, about 150 turns.