-
1
Grease the insides of 6 10 cm diameter circular mold with butter or shortening.
-
2
If you don't have the any circular molds, make them with aluminium foil.
-
3
Put the buns ingredients in a bowl and mix together.
-
4
Refer to the recipe for the round rolls.
-
5
The buns don't have milk or butter in them.
-
6
Referring to the roll recipe, let the dough rise once.
-
7
This is how it looks after the first rising.
-
8
Push the dough down lightly to deflate it.
-
9
Cut it into 6 portions.
-
10
Referring to the round roll recipe, roll each portion into a ball and let rest for 15 to 20 minutes.
-
11
Push the dough balls down to remove the air.
-
12
Put each ball in the greased molds, and line up on a baking sheet.
-
13
Leave to rise in a 30 C oven or at room temperature for about an hour (2nd rising).
-
14
If you have a proofing container, use that.
-
15
When the buns are puffy, brush them with egg wash and sprinkle with white sesame seeds.
-
16
Bake in a 200C oven for 15 minutes.
-
17
When they are golden brown, take them out and remove the molds.
-
18
Cool, and cut in half.
-
19
Fill with fillings of your choice.
-
20
Wrap in kitchen parchment paper or glassine paper and serve!
