-
1
In a small saucepan, heat milk and the 1/3 cup (75 ml) butter over medium heat until butter is melted.
-
2
Let cool to around 100F (38C).
-
3
In the mixer bowl, stir together yeast, water and a pinch of sugar.
-
4
Let stand until yeast begins to foam, about 5 minutes.
-
5
Add milk mixture, sugar, salt and eggs.
-
6
Attach the flat beater and mixer bowl to the mixer.
-
7
Set to speed 2 and mix until combined.
-
8
Add 4 cups (1 L) of the flour and mix until a dough forms.
-
9
Remove the flat beater and attach the dough hook.
-
10
Set to speed 2 and knead, adding flour 1/2 cup (125 ml) at a time, until dough forms a smooth and elastic ball that cleans the bowl.
-
11
Continue to knead for 2 minutes, adding flour 1 tbsp (15 ml) at a time as necessary to keep dough from clinging to the bowl.
-
12
(You may not need all of the flour.
-
13
Save the remainder for dusting.)
-
14
Using your hands, form dough into a ball.
-
15
Place back in the mixer bowl, rub with softened butter and cover loosely with plastic wrap.
-
16
Let rise in a warm, draft-free place for 1 to 2 hours, or until doubled in bulk.
-
17
Uncover dough and punch down several times to work out air bubbles.
-
18
Turn over in the bowl.
-
19
Cover with plastic wrap and let rise until doubled in bulk, about 1 hour.
-
20
Uncover dough and punch down again.
-
21
Turn dough out onto a lightly floured work surface and cut into 12 equal pieces.
-
22
As you work with each piece of dough, keep the rest covered.
-
23
Working with one piece at a time, shape dough into a smooth ball.
-
24
Flatten slightly with the palm of your hand and place on prepared baking sheet.
-
25
If desired, brush tops with egg wash and sprinkle with sesame seeds.
-
26
Repeat with remaining dough, placing at least 4 inches (10 cm) apart on sheets.
-
27
Cover with towels and let rise for 30 minutes, until slightly risen.
-
28
Flatten gently again.
-
29
Meanwhile, place oven racks in the lower middle and upper middle positions and preheat oven to 375 (190C).
-
30
Bake for 25 to 30 minutes, switching baking sheets halfway through, until buns are golden and reach an internal temperature of 200F (100C).
-
31
Remove to wire racks and let cool completely.
