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–+ servings
sesame scallion milk buns and Made Here cookbook

Sesame Scallion Milk Buns

Kristin
A carefully perfected milk bun recipe for a breakfast sandwich you won't soon forget.
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Prep Time 40 minutes
Cook Time 30 minutes
Resting Time 5 hours
Total Time 6 hours 10 minutes
Course Breakfast
Cuisine Chinese
Servings 12 people
Calories 621 kcal

Equipment

Ingredients 
 

Dough Starter

  • 5 ½ cups all-purpose flour
  • 4 teaspoon active dry yeast
  • 2 tablespoon honey
  • 2 ¾ cups scallions sliced
  • 3 ½ cups water

Dough

  • 5 ⅓ cups flour
  • ¾ cup nonfat milk powder
  • 4 teaspoon active dry yeast
  • 1 ½ tablespoon kosher salt
  • 2 ¼ sticks unsalted butter melted and cooled

Egg Wash

  • 1 egg large
  • 1 tablespoon milk or water
  • sesame seeds for sprinkling

Instructions 

  • Slice the Scallions: Wash your hands with soap and water. Use a knife and a cutting board to slice the scallions.
  • Make the Starter: Use a kitchen scale to weigh the flour for the starter in a large bowl. Use measuring spoons to add the yeast and honey. Pour in the water and add the scallions. Whisk it all together and scrape down the sides of the bowl as you mix. Set it aside for 5 minutes.
  • Start the Dough: In a large bowl, weigh the flour for the dough. Weigh the milk powder and add it to the bowl. Add the yeast. Whisk to combine the ingredients. Sprinkle the mixture over the starter.
  • Let it Ferment: Cover the starter with plastic wrap. Let it ferment at room temperature for 2 to 4 hours. Gas will cause the plastic to balloon slightly.
  • Melt the Butter: Melt the butter in a small saucepan over low heat. Turn off the stove when finished and set the saucepan aside to cool.
  • Add the Salt & Butter to the Dough: Wash your hands. Remove the plastic wrap from the dough bowl. Pour the butter into the bowl. Add the salt. Mix it with a wooden spoon until the flour is moistened.
  • Knead the Dough: Knead the dough in the bowl until it comes together, and then turn it out onto a clean, lightly floured work surface. Continue kneading for 5 minutes. Add as little additional flour as needed while kneading the dough. The dough should be sticky and wet, but not so sticky that it will be difficult to work with.
  • Give it a Rest: Invert the bowl and place it over the dough to cover. Allow it to rest for 20 minutes.
  • Knead & Rest Again: Knead for 5 minutes until the dough is smooth and elastic. Cover the dough with plastic wrap. Allow it to rest in a warm spot in the kitchen for 1 ½ to 2 hours, until doubled in size.
  • Divide the Dough & Rest Again: Wash your hands. Turn the dough out onto a clean work surface. Punch the dough to release the air. Use a bench scraper or knife to divide t the dough into 12 equal portions. Shape each portion into a round, even ball. Transfer the dough balls onto sheet pans lined with parchment paper. Cover the sheet pans with plastic wrap and rest for 1 hour, until each bun doubles in size.
  • Make the Egg Wash: Preheat the oven to 350 degrees Fahrenheit. Crack an egg into a small bowl and wash your hands. Add the milk or water and whisk the ingredients until smooth.
  • Brush the Milk Buns with Egg Wash & Bake: Brush each bun with egg wash. Sprinkle sesame seeds on top. Place the sheet pans in the oven and bake for 24 to 30 minutes, until the buns are golden-brown. Turn off the oven when finished. Allow the buns to cool for 20 minutes before slicing.

Notes

Nutrition

Calories: 621kcalCarbohydrates: 96gProtein: 16gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 61mgSodium: 931mgPotassium: 352mgFiber: 4gSugar: 8gVitamin A: 943IUVitamin C: 5mgCalcium: 140mgIron: 6mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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