Sesame Seed

Ingredients

•  2 teaspoons instant dry yeast
•  2 tablespoons granulated sugar
•  1 cup (240 ml) milk, warmed to 100-110 °F (38-43°C)
•  4 tablespoons (57 grams) unsalted butter, melted (see note)
•  1 teaspoon salt
•  2 large eggs, room temperature
•  3 cups (390 grams) all-purpose flour/plain flour, plus more for kneading
•  Egg yolk, whisked
•  Sesame seeds

Instruction

1. Add the yeast, sugar and ½ the of the milk to a small bowl and mix. Let stand for 10 minutes until foamy.
2. In medium bowl, whisk together the butter, salt and eggs. Set aside.
3. To a large bowl add the flour and mix in the wet ingredients, stir/mix until well combined.
4. Turn out onto a floured surface and knead for 5 minutes, dusting with flour as needed until elastic and smooth and no longer sticky.
5. Coat a bowl lightly with oil and place the dough in the bowl. Cover with plastic wrap and leave in a warm place for 1 hour until doubled in size. I like to turn the oven on for a minute or so, turn it off then put the dough in the oven to proof.
6. Line a large baking sheet with parchment paper.
7. Divide the dough into 16 balls. Place on the pan, evenly apart. Cover with a towel and place in a warm area to rise for 1 hour.
8. Preheat oven to 350°F/177°C. Place the oven rack in the center of the oven.
9. Brush the tops of the rolls with the egg yolk. Sprinkle with sesame seeds. Bake for 20-25 minutes until golden brown.