Ingredients:

  • 20g bread flour
  • 25ml whole milk
  • 50ml water
  • 350g bread flour
  • 7g instant yeast
  • 35g honey
  • 7g fine sea salt
  • 1 large egg
  • 120ml warm milk (110°F)
  • 40g unsalted butter, softened
  • 1 large egg (for egg wash)
  • 1 tbsp water (for egg wash)
  • 1 tsp sesame seeds (optional topping)

Instructions:

  1. Whisk starter. Combine 20g flour, 25ml milk, and 50ml water in a small pan over medium heat.
  2. Thicken paste. Stir constantly for 2 minutes until a thick, pudding like paste forms. Set aside to cool.
  3. Mix liquids. Combine 120ml warm milk, 35g honey, and 7g yeast in a large bowl. Let it sit for 5 minutes until foamy.
  4. Combine ingredients. Add the cooled starter, one egg, and 350g flour to the yeast mixture. Mix until a shaggy dough appears.
  5. Knead dough. Add 7g salt and 40g softened butter. Knead for 8 minutes until the dough is smooth and elastic.
  6. First proof. Place dough in a greased bowl, cover, and let rise for 45 minutes until doubled in size.
  7. Divide portions. Punch down the dough and divide into 8 equal pieces (about 85g-90g each). Use a scale for uniformity.
  8. Shape buns. Roll each piece into a tight ball by tensioning the dough against the counter. Place on a lined baking sheet.
  9. Final proof. Cover with a damp cloth for 30 minutes until puffy and light.
  10. Bake buns. Brush with egg wash and bake at 375°F for 15 minutes until mahogany brown and hollow sounding when tapped.