Sesame Crusted Milk & Honey Buns2015-02-12
- Yield : 12
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 4:20 h
These buns are so tasty!
Soft but dense, and mildly sweet they have become a favorite for us.
- If using full fat milk, you can save on milk by using 1 cup milk, 1/2 cup water.
- Out of honey? I’ve made these using a brown sugar simple syrup and they turned out wonderfully!
If you need a little guidance shaping buns (or other round loaves), this video by Peter Reinhart may be helpful for you. Peter Reinhart is a master baker, and author of The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread.
- 1 1/2 cup milk
- 1/2 cup honey
- 7 tbsp. butter or margarine, melted
- 2 eggs (one is for egg wash)
- 5 - 5 1/2 cups all purpose flour
- 2 1/8 tsp. active dry yeast
- 2 tsp. salt
- 2 tbsps. sesame seeds
Melt butter. Whisk together with milk and honey. Set aside.
Combine dry ingredients using 5 cups flour.
Add liquids to dry ingredients and mix to combine.
Lightly (lightly!) sprinkle top of dough with flour and cover with plastic wrap loosely. Autolyse 30 minutes.
Fold a couple times, shape into ball and place in oiled bowl. Turn once to coat. Cover with plastic and let double (1 - 1 1/2 hours).
Grease a 13" x 9" baking dish.
On floured surface, stretch dough into 15" log. Cut into 12 equal portions.
Shape one at a time keeping remaining dough covered in plastic to trap moisture.
Shape into balls and place evenly in baking dish so rolls touch slightly. Mist or brush lightly with oil. Cover with plastic wrap and let double (45 - 75 minutes).
Preheat oven to 350F.
Beat egg with 1 tbsp. water. Brush tops of buns and sprinkle tops with 1/2 tsp. sesame seeds each.
Using a sharp wet knife, razor blade or lame, slash an X shape on tops.
Spray with water or use your own method for creating a steamed oven.
Bake 25 - 30 minutes turning pan when half way done. Cool on wire rack. Enjoy!