- 2 tbsp warm water
- 2 ¼ tsp active dry yeast
- 4 tbsp butter, melted and cooled to room temperature
- 1 ½ tbsp honey
- 1 ½ cups whole milk (at room temperature)
- 1 egg
- 2 ¼ cups bread flour
- 2 cups all-purpose flour, plus more for kneading
- 1 tsp salt
- 2 tsp olive oil
- 1 egg, 1 tsp water, beaten together
- Sesame seeds, or poppy seeds(optional)
For the egg wash:
- Pour the warm water into a large bowl. Sprinkle the yeast over the top and allow to sit for five minutes.
- Add in the butter and the honey, whisk until combined. Then add the milk and egg, whisk again to combine.
- Using a fork, slowly combine the bread flour, all-purpose flour, and the salt until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead into a ball. Knead for 6-8 minutes, adding just enough flour to keep it from sticking to the surface. Knead until the dough is soft, pliable, and slightly tacky to the touch.
- Add the olive oil to a large bowl, coating the sides. Place the dough in the bowl and cover with plastic wrap, or a light towel. Let rise in a warm place for 1 ½ to 2 hours, or until doubled in size.
- Once the dough has risen, place the dough onto a floured surface. Pull together to form a ball, and then divide dough into 12 equal pieces. Roll each piece of dough into a tight ball, and place on a parchment lined baking sheet, 4-inches apart, approximately 6 balls of dough per sheet. Cover the dough with lightly greased plastic wrap and allow to rise for 1 hour.
- Preheat oven to 410°F
- Remove the plastic wrap from the baking sheets. Brush the tops of the dough with the egg wash, making sure to cover the entire surface. Sprinkle with sesame, or poppy seeds, if desired.
- Bake for 15-18 minutes, or until buns are golden brown and sound hollow when tapped.
- Remove buns from the oven, allow to rest for at least 15 minutes before serving, or slicing.