4¾ cups (21.5 ounces) unbleached bread flour
1½ teaspoons (.38 ounce) salt
¼ cup (1.33 ounces) powdered milk
3¼ tablespoons (1.66 ounces) sugar
2 teaspoons (.22 ounce) instant yeast
1 large (1.65 ounces) egg
3¼ tablespoons (1.66 ounces) butter, melted or at room temperature
1½ cups plus 1 tablespoon to 1 3/4 cups (13 to 14 ounces) water, at room temperature
1 egg, whisked with 1 tablespoon water until frothy, for egg wash
Sesame or poppy seeds, for garnish (optional)
I’ve included both weight and volume measurements. If you have a kitchen scale, I highly recommend using it. When storing the buns, we’ve found no decrease in quality storing them in an airtight container at room temperature up to 1 day. Additionally, they can be frozen in an airtight container and thawed at room temperature.
In the bowl of an electric mixer fitted with the paddle attachment or in a 4-quart mixing bowl, stir together flour, salt, powdered milk, sugar and yeast. Add the egg, butter and 1½ cups plus 1 tablespoon water. Stir or mix on low speed until the ingredients form a ball. If the dough is too stiff, very slowly add more water until the dough feels soft and supple.
Switch to the dough hook and knead at medium speed for about 6 minutes. Alternately, sprinkle a work surface with flour and knead for about 8 minutes, adding more flour if needed. The dough should be tacky but not sticky and register 80ºF.
Lightly oil a large bowl and transfer the dough to it, turning to coat the dough with oil. Cover with plastic wrap and allow to rise at room temperature for 1½ to 2 hours, until the dough has doubled in size.
Remove the dough and divide it into twelve 3-ounce pieces. Form each piece into a ball by stretching the outside of the dough and pinching underneath to seal it. This will help increase the surface tension on the top of the buns and hide any seams on the bottom. Allow to rest at room temperature for about 20 minutes.
After the rest, gently press down on each ball to form the buns. Transfer the buns to a parchment lined sheet pan and lightly spray them with oil. Loosely cover with plastic wrap or a towel, and proof at room temperature for 60-90 minutes, or until the dough has nearly doubled in size.
Heat oven to 400ºF. Brush the buns with egg wash and sprinkle with sesame or poppy seeds as desired. Bake for about 15 minutes, until the buns are golden brown and reach 180ºF in the center. Cool buns for at least 15 minutes on a wire rack before serving.