Ingredients

Tangzhong

• 4 Tbsp (60g) whole milk or unflavored almond milk
• 2 Tbsp (27g) water
• 2 Tbsp (20g) bread flour

Dough

• ½ cup (120g) whole milk or unflavored almond milk
• 1 Tbsp (9g) instant yeast
• 2.5 cups (320g) bread flour, plus more for bench flour
• 2.5 Tbsp (35g) granulated sugar
• 1 tsp (7g) fine sea salt
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 3 Tbsp (42g) unsalted butter, softened
• Cooking spray, for greasing

Egg Wash

• 1 large egg
• Splash of whole milk
• Melted butter or browned butter

Instructions

Tangzhong

1. Whisk all the ingredients together in a small saucepan.
2. Once combined, place over medium heat, and constantly whisk until the mixture thickens into a paste.
3. Remove to a small bowl and set aside.

Dough

1. Warm the milk to 95°F (35°C).
2. Whisk in the instant yeast until dissolved.
3. Store in a warm area and let sit for 8 minutes.
4. In a stand mixer bowl whisk together the dry ingredients.
5. Add the dough hook and turn the mixer on low.
6. Slowly stream in the milk and yeast mixture and mix for a few seconds to combine.
7. Add the tangzhong paste, egg and egg yolk.
8. Turn the mixer speed up to medium-low and continue to mix until evenly combined, turning the machine off and scraping down the sides of the bowl intermittently throughout mixing.
9. Gradually add the butter in pieces, mixing the butter into the dough completely before adding more.
10. Once the butter is incorporated, continue to knead the dough at medium-low speed for 5-8 minutes, or until the dough is smooth.
11. Lightly grease a medium bowl and set aside.
12. Remove the dough from the stand mixer and gently fold all the sides towards the center to help form a ball.
13. Place the dough seam side down on a clean work surface and roll it around on the board to create a tight, smooth ball.
14. Place the dough in the greased bowl, cover with a damp towel and place in a warm area to proof and double in size, about 1 - 1.5 hours.
15. After the dough has risen, punch the dough down and place on a lightly floured work surface.
16. Using a bench scraper, divide dough into 6 even pieces around 95–105 grams each.
17. To shape the individual buns, place one dough piece in the center of your board.
18. Gently stretch and fold the edges of the dough towards the center.
19. Flip the dough so it is seam side down.
20. Using your fingers pull the dough toward you, making sure the dough keeps contact with the board the entire time, to start to create tension and form a tight dough ball.
21. Rotate the dough 90 degrees and repeat this process two more times or until you have done this for the entire perimeter of the bun and have a smooth, tight dough ball.
22. Line a rimmed sheet tray with parchment paper and lightly grease the parchment.
23. Place the shaped dough on the prepared pan.
24. Repeat with the remaining dough, making sure to leave 2.5” (6cm) of space between each bun.
25. Cover with a similar-sized sheet tray that is flipped so that the dough will not dry out.
26. Let rise at room temperature for another 1-2 hours, or until doubled in size.

Egg Wash and Baking

1. Preheat the oven to 375°F (190°C).
2. Whisk together the egg and milk until evenly combined.
3. Gently brush the tops of the buns with the egg wash.
4. Bake for 16-18 minutes or until deeply golden brown.
5. Remove the buns to a cooling rack and immediately brush generously with melted butter.
6. Let cool completely before serving.

Ingredients

• 2 large eggs (about 110 grams)
• 50 grams honey
• 70 grams water
• 1 tsp salt
• 100 grams melted and cooled unsalted butter
• 250 grams all purpose flour
• 1 tsp instant yeast (I used SAF Gold, which is good for enriched dough. Red Star Platinum would be good too)

Instructions

1. In a medium bowl, whisk the eggs, honey, water, salt and melted butter together.
2. Whisk the flour and yeast together and sift it into the egg and butter mixture.
3. Whisk (I love using a Danish dough whisk for this) the ingredients together for about 30 seconds to a minute. The dough should look fairly smooth.
4. Cover the bowl with plastic wrap and let sit for about 2 hours.
5. Remove the dough from the bowl and do a couple of "stretch and folds" from all four sides until the dough resists.
6. Place the dough back into the bowl, cover the bowl with plastic wrap, and refrigerate the dough for 24 to 48 hours.
7. When you are ready to bake, remove the dough from the refrigerator and divide it into 6 equal pieces.
8. Line a quarter sheet pan with parchment paper.
9. Shape the pieces into balls, and then flatten the balls by pressing down on them with you hand. Place the disks on the parchment paper and cover with oiled plastic wrap. Let the rolls proof for 2 to three hours, depending on the temperature of the room.
10. Preheat your oven to 375 degrees F. Brush the rolls with an egg wash (beaten egg and water) and bake for 10 minutes. Reduce the oven temperature to 325 degrees F and bake for another 10 minutes, until the rolls are golden brown.
11. Cool the rolls on a wire rack.
12. Store in an airtight container.

Ingredients

• 3/4 cup very warm water, divided
• 1 pkg yeast
• 2 Tbsp sugar
• 4 Tbsp melted butter, divided
• 1 large egg
• 2 chipotles, chopped + 2-3 Tbsp adobo sauce (from canned chipotles in adobo)
• 3 - 4 cups flour
• 1 1/4 tsp salt
• Sesame seeds

Instructions

1. Put 1/2 cup water into the bowl of your stand mixer fitted with the dough hook and stir in the sugar. Sprinkle 1 package of yeast over top and let rest 10 minutes.
2. Add 2 Tbsp melted butter, egg, chopped chipotles, adobo sauce, and remaining 1/4 cup water.
3. Add 3 cups flour and salt and turn mixer on to low.
4. Knead 5-7 minutes, until dough comes together and forms a soft, smooth ball. (Dough should clean the sides of the bowl, add additional flour if necessary.)
5. Cover the dough, and let it rise for 1 to 2 hours, or until doubled.
6. Turn the dough onto a floured surface and divide it into 8 equal pieces.
7. Shape each piece into a round ball and flatten with your palm to 3 inches across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for an hour.
8. Preheat oven to 375.
9. Brush the buns with 1/2 Tbsp of the melted butter and sprinkle with sesame seeds.
10. Bake 15 - 18 minutes, until golden.
11. Remove them from the oven, and brush with the remaining melted butter.
12. Let buns cool before slicing.