Ingredients

• 1 tablespoon (9 g) instant yeast
• 430 ml slightly warm milk
• 800 g wheat flour
• 2 teaspoons salt
• 80 g sugar
• 85 g melted butter (or vegetable oil)
• 1 egg

and

• olive oil
• beaten egg
• sesame

Preparation

1. Mix yeast with warm milk and set aside for 5 minutes. Sift flour into a bowl, add salt, sugar, butter or oil and egg. Mix with a spoon, then pour milk with yeast. Stir for 2 minutes with a wooden spoon or mix with a mixer paddle on the slowest speed for 2 minutes.
2. Knead by hand on a flour-dusted counter or work surface for 5 minutes or mix with a mixer hook on medium-low speed for 5 minutes until the dough is soft, smooth and plastic. Regardless of which dough kneading method we choose (hand or mixer), you should place the dough on a work surface and knead it by hand for 1 minute.
3. Form a ball from the dough, place it in an olive oil-greased bowl, brush the top of the dough with oil, cover tightly with plastic wrap and place in the refrigerator overnight or for up to 4 days. If we plan to bake buns in batches at time intervals, we can divide the raw dough immediately into parts and place them in separate bowls.
4. On baking day, remove the dough from the refrigerator and divide it into portions of about 85 grams each. Knead each piece of dough in your hands for about half a minute until it warms up, becomes smooth and soft.
5. Form small balls and arrange them on a baking sheet lined with parchment paper, at least 7 cm apart from each other.
6. Set aside in a warm place without drafts for about 2 1/2 hours, until the buns rise.
7. Preheat the oven to 200°C. Brush the top of the dough with beaten egg and sprinkle with sesame. Place in the preheated oven in its middle section and bake for 14-15 minutes until golden.