- 1/2 cup warm water
- 1 tablespoon dry active yeast
- 1 tablespoon sugar
- 4-4 1/2 cups unbleached bread flour
- 1 teaspoon sea salt
- 3/4 cup whole milk
- 3 eggs
- 1/2 cup unsalted butter, in small cubes
Pre-heat the oven to 375°F.
Add warm water to a large bowl. Sprinkle with yeast. Add the sugar and whisk to combine. Let sit for about 15 minutes.
In a large bowl whisk together the flour and salt and set aside.
Meanwhile add the milk, 3 egg yolks and unsalted butter to a medium saucepan and whisk to blend. Heat over medium low heat until butter has melted .
Whisk the warmed milk mixture into the yeast mixture.
Make a well in the center of flour and add all the liquid. With hands blend the flour and liquid until a sticky ball forms.
If the dough is too sticky add small amounts of flour until the dough is easily handled. On a lightly floured surface knead the dough for about 10 minutes or until the dough has become elastic. Place the dough in a lightly oiled bowl and cover with plastic wrap. Let the dough rise until doubled in size (about an 1 hour).
Punch down the dough. With a rolling pin roll out the dough on a lightly floured surface until about 3/4 inch thick. With a 3 inch in diameter cookie cutter cut at as many circles as the dough will allow (about 12-15). Place on a parchment lined baking sheet leaving ample room between each dough circle. Cover loosely with lightly oiled plastic wrap and let rise again until doubled in size (about 1 hour).
At this point you could use a pastry brush to egg wash the buns and then spinkle them with sesame seeds.
Cook in the center of oven until buns are lightly golden. Once slightly cooled slice buns in half.