Buns Recipe

Prepare liquids and activate yeast

Warm the milk and water together until lukewarm (about 105–115°F / 40–46°C). In a small bowl, combine the warm water and yeast with 1 teaspoon of the sugar; let sit 5–8 minutes until foamy (if using instant yeast, you can skip the separate proofing and mix directly).

Combine dry ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the flour, remaining sugar (1 tablespoon minus 1 teaspoon used for yeast), and salt.

Mix dough

Add the foamed yeast mixture (or dry instant yeast), warm milk, melted butter, and eggs to the dry ingredients. Mix on low speed until ingredients are combined, then increase to medium speed and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If mixing by hand, stir to form a shaggy dough, then turn out onto a lightly floured surface and knead for 8–10 minutes.

Adjust consistency if needed

If the dough is too sticky, add flour 1 tablespoon at a time until it becomes manageable but still slightly tacky; if too dry, add warm water 1 teaspoon at a time.

First rise

Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1 1/2 hours.

Divide and shape

Punch down the risen dough to release gas. Turn onto a lightly floured surface and divide the dough into 12 equal pieces (about 70–80 g / 2.5–3 oz each). Shape each piece into a smooth ball by pulling the dough edges under and pinching the seam at the bottom.

Arrange for proofing

Place the shaped buns on a baking sheet lined with parchment paper or in a lightly greased 9x13-inch pan, spacing them about 1–1.5 inches apart for slightly touching rolls or 2 inches for individual buns. Cover loosely with lightly greased plastic wrap or a damp towel.

Second rise

Let the buns rise until puffy and nearly doubled, about 30–45 minutes depending on room temperature.

Preheat oven and prepare egg wash

Preheat your oven to 375°F (190°C). Whisk together 1 egg and 1 teaspoon water to make an egg wash.

Brush and top

Gently brush the tops of the risen buns with the egg wash, taking care not to deflate them. Sprinkle sesame seeds or coarse sugar on top if using.

Bake

Bake in the preheated oven for 16–20 minutes, rotating the pan once halfway through, until the buns are deep golden brown on top and sound hollow when tapped.

Cool

Remove the buns from the oven and transfer to a wire rack. Let cool for at least 10 minutes before serving. If storing, cool completely and place in an airtight container for up to 3 days at room temperature or freeze for up to 1 month.