Ingredients:
- 1/2 cup (120ml) lukewarm whole milk
- 2 1/4 teaspoons (7g) active dry yeast
- 1/4 cup (50g) granulated sugar
- 3 large eggs, lightly beaten
- 3 1/4 cups (400g) all-purpose flour, plus more for dusting
- 1 teaspoon (6g) salt
- 1 cup (226g/2 sticks) unsalted butter, cold and cut into 1/2-inch cubes
- 1 large egg
- 1 tablespoon milk or water
- Sesame seeds, poppy seeds, coarse sugar (for sprinkling)
Instructions:
- Gently warm the milk, then whisk in yeast and a teaspoon of sugar. Let stand until foamy (about 5-10 minutes).
- In the bowl of a stand mixer (or a large bowl), combine the yeast mixture, remaining sugar, and eggs.
- Gradually add the flour and salt to the wet ingredients, mixing on low speed until a shaggy dough forms.
- With the mixer on low, gradually add the cold butter cubes, one or two at a time, allowing each addition to be incorporated before adding more.
- Knead the dough on medium speed (or by hand on a lightly floured surface) until smooth, elastic, and slightly sticky. This should take 8-10 minutes in the mixer, or 10-12 minutes by hand.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp tea towel and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough to release the air. Cover and refrigerate for at least 2 hours, or preferably overnight.
- Turn the chilled dough out onto a lightly floured surface. Divide the dough into 12 equal pieces. Shape each piece into a smooth ball.
- Place the buns in a greased or parchment-lined baking pan, spacing them evenly. Cover loosely and let rise in a warm place for 2 hours, or until nearly doubled in size.
- Whisk together the egg and milk (or water).
- Preheat oven to 375°F (190°C). Brush the buns with the egg wash and sprinkle with optional toppings, if desired. Bake for 20-25 minutes, or until golden brown.
- Let the buns cool in the pan for a few minutes before transferring them to a wire rack to cool completely.