8 servings/ 2 hours 40 minutes
Ingredients
- 3 tbsp warm milk
- 1 cup water
- 2 1/4 tsp yeast
- 2 tbsp honey
- 1 large egg
- 3 cups bread flour
- 1/3 cup whole wheat or all-purpose flour
- 1 1/2 tsp fine salt
- 15g unsalted butter, at room temperature
For topping:
- 1 large egg beaten with 1 tbsp hickory seasoning
- sesame seeds
- cumin seeds
Instructions
- In the bowl combine the milk, water, yeast and honey. Let the mixture sit for 5 minutes, until frothy.
- Add the flour to the bowl then egg and mix until incorporated. Mix in the salt and butter. Knead on medium low speed for about 10 minutes, or until the dough comes together into a soft yet tacky dough.
- Transfer the dough to a lightly oiled bowl. Cover with a clean towel and let rise in a warm place until doubled in size, about 1 hour.
- Line baking sheets with parchment paper. Divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place on baking sheet. Cover and let rise again until puffy and almost doubled, about 1 hour.
- Preheat the oven to 210 °C. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds and cumin seeds. Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely. Done!
by Chelsea Riz
