Ingredients

Ingredients

For the tangzhong:

• 1/2 cup whole or 2% milk
• 1/4 cup bread flour

For the dough:

• 4 tablespoons (1/2 stick) unsalted butter
• 2/3 cup whole or 2% milk, divided
• 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
• 2 2/3 cups bread flour, plus more as needed
• 1/4 cup granulated sugar
• 3/4 teaspoon kosher salt
• 2 large eggs, divided
• Cooking spray
• 1 large egg yolk
• 1/2 teaspoon water
• 1 teaspoon white or black sesame seeds, or a combination (optional)

INSTRUCTIONS

1. Cut 4 tablespoons unsalted butter into 4 pieces and let sit at room temperature until softened.

MAKE THE TANGZHONG:

1. Place 1/2 cup whole or 2% milk and 1/4 cup bread flour in a small saucepan. Cook over medium heat, whisking constantly, until the mixture thickens to the consistency of mashed potatoes and is steaming, 2 to 3 minutes.
2. Scrape the mixture into a small heatproof bowl and let cool until lukewarm, about 10 minutes. Meanwhile, proof the yeast for the dough and measure out the dry ingredients.

MAKE THE DOUGH:

1. Place 2/3 cup whole or 2% milk in a small microwave-safe bowl or measuring cup. Microwave until warm to the touch (105ºF to 110ºF), 30 to 40 seconds. (Alternatively, warm on the stovetop and pour into a small bowl.) Sprinkle with 1 (1/4-ounce) packet active dry yeast, stir to combine, and let sit until foamy, 5 to 10 minutes. Place 2 2/3 cups bread flour, 1/4 cup granulated sugar, and 3/4 teaspoon kosher salt in the bowl of a stand mixer and whisk to combine.
2. Add the tangzhong, yeast mixture, and 1 of the large eggs to the flour mixture. Mix with the dough hook on the lowest speed until a shaggy dough forms, about 1 1/2 minutes. Increase the speed to medium and add the butter 1 piece at a time, waiting until each piece is completely incorporated before adding the next, about 5 minutes total.
3. Increase the speed to medium-high and mix for 5 minutes more. At this point, the dough should clear the sides of the bowl but stick a little to the bottom, and will be smooth, tacky, and shiny.
4. Lightly coat a large bowl with cooking spray. Scrape the dough into the bowl and flip to coat. Cover with plastic wrap or a kitchen towel. Let rise in a warm place until roughly doubled in bulk, about 1 1/2 hours, or refrigerate for at least 8 or up to 24 hours.
5. Line a baking sheet with parchment paper or silicone baking mat. Divide the dough into 15 pieces (about 50 grams each). Form each piece into a round ball by pushing down with the heel of your hand (lightly flour your hand but not the work surface if the dough is sticky) while moving your hand in a circular motion, then cupping the ball toward the end (here are step-by-step photos). Place on the baking sheet, spacing them evenly apart.
6. Lightly cover with plastic wrap or a damp kitchen towel and let rise in a warm place until puffed and about 2 1/2-inches wide, about 1 hour.
7. About 30 minutes before the buns are ready, arrange a rack in the middle of the oven and heat the oven to 375ºF. Place the remaining 1 large egg and 1/2 teaspoon water in a small bowl and whisk with a fork until broken up.
8. Uncover the buns and brush with a thin, even layer of the egg. Sprinkle with 1 teaspoon white or black sesame seeds (or a combination) if desired.
9. Bake until golden brown, about 20 minutes. Let cool for at least 5 minutes before serving, or let cool to room temperature.

RECIPE NOTES

Pull-apart rolls: For pull-apart rolls, place the dough balls in a 9x13-inch baking dish, 5 across and 3 down. Let rise and bake according to directions.

Storage: Leftovers can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 2 months. Reheat in a 325ºF oven for 5 minutes or microwave for 15 seconds. If frozen, reheat from frozen in a 325ºF oven until warmed through, 12 to 15 minutes.