Ingredients
- 3/4 cup warm water, 105°F to 110°F
- 3 tablespoons granulated sugar
- 1 envelope active dry yeast, or 2 1/4 teaspoons
- 1 large egg, at room temperature, for the dough
- 3 tablespoons unsalted butter, softened
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour, plus extra for kneading
- 1 large egg, beaten with 1 tablespoon water for the egg wash
- Sesame seeds, optional, for topping
Instructions
- In a large bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for about 5 minutes until frothy.
- Add one egg, softened butter, and salt to the yeast mixture. Gradually mix in flour until a sticky dough forms.
- Transfer the dough onto a lightly floured surface and knead for 5-8 minutes until it becomes smooth and elastic. Add additional flour gradually if necessary.
- Place dough in an oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
- Punch down the dough, divide it into 8 pieces, and shape each into a smooth ball. Place them on a parchment-lined baking sheet, spaced 2 inches apart.
- Cover loosely and let rise for 45 minutes. Preheat the oven to 375°F. Brush with egg wash and sprinkle sesame seeds if desired.
- Bake for 15 minutes until the buns are lightly golden. Remove from the oven and let cool on a wire rack before slicing.
