Ingredients • 4 cups (500g) all-purpose flour • 3 tbsp (40g) sugar • 2¼ tsp (7g) instant yeast • 1 tsp salt • 1 cup (240ml) warm milk • ¼ cup (60ml) warm water • 1 large egg • ¼ cup (60g) unsalted butter or vegetable oil (melted) • 2 tbsp milk (for brushing) • Optional: sesame seeds for topping
Instructions In a bowl, combine warm milk, warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy. Add egg, melted butter, and salt. Mix well. Gradually add flour and mix until a soft, slightly sticky dough forms. Knead for 8–10 minutes by hand (or 6–8 minutes in a mixer) until smooth and elastic. Place the dough in a greased bowl, cover, and let rise for about 1 hour or until doubled in size. Punch down the dough to remove air, then divide into 10–12 equal pieces. Shape each into a smooth ball and flatten slightly to form round buns. Arrange on a lined baking tray, cover lightly, and let rise again for 30–45 minutes until puffy. Brush the tops gently with milk and sprinkle sesame seeds if desired. Bake in a preheated oven at 180°C (350°F) for 15–18 minutes, or until golden brown. Remove from oven and immediately brush the tops with melted butter for a soft, shiny finish. Cool completely before slicing.
Tips for Extra Softness: • Don’t add too much flour; a slightly sticky dough gives the softest result. • Cover freshly baked buns with a clean kitchen towel while cooling to keep them pillowy. • You can store them in an airtight bag for 3–4 days or freeze for up to a month.
