3 tbsp. warm milk
1 cup warm water
2 tsp. dry active yeast
2 1/2 tbsp. sugar
1 large egg, beaten
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 tsp. salt
2 1/2 tbsp. unsalted butter, at room temperature
Sesame Seeds, optional
Directions
In a glass measuring cup, combine the water, milk, sugar and yeast. Let stand until foamy, at least five minutes.
In the bowl of a stand mixer, whisk flours and salt. Dot the butter into the flour mixture. Using your hands rub the butter into the flour until combined. Using the paddle attachment, on low speed mix in the beaten egg and yeast mixture. Mix just until combined. Switch to the dough hook and knead the dough on medium speed until smooth and elastic.
Transfer the dough to a greased bowl (the dough will be really tacky in texture) and cover with plastic wrap. Allow the dough to rise until doubled in size, about 2 hours.
Line a baking sheet with parchment paper. Place the dough on the counter. I had a small pile of flour next to me on the counter only to flour my hands as I worked with the dough. This will prevent you from adding too much flour thus making the buns tough. Separate the dough into 8 equal portions. Roll each section into a ball. Place each ball of dough on the parchment lined baking sheet at least 3 inches apart and gently pat the dough down into a flatter disk shape. Cover the dough (I used an inverted baking pan.) and let rise for 1-2 hours.
Fill a 9x13 baking pan 1/2 way with water and place on an oven rack at the lowest position. Preheat the oven to 400 degrees with a rack in the center. In a small bowl beat 1 large egg and add 1 tbsp. of water. Brush the tops of each bun with the egg mixture. Sprinkle with sesame seeds if desired. Bake, turning half way through baking until tops are brown, about 15-20 minutes. Transfer to a rack to cool.
Recipe Source: Smitten Kitchen
