Breakfast buns

Overview

Breakfast buns are easy to make, have a soft and sweet taste, and beautiful colors. They can be eaten for breakfast and afternoon tea.

First put the eggs, warm milk, sugar, salt and yeast into a basin and stir evenly, then add flour and stir until it becomes flocculent, add butter and knead it into a ball, then add cooking oil and spread it on the dough and let it sit for 10 minutes before kneading the dough into a ball.
Cover the dough with a lid (or film) and let it rise in a warm place.
The dough is fermented.
Take out and divide into 8 equal parts (weigh each one to keep the size and weight consistent).
Roll out the dough into a long shape.
Roll up from one side.
Make a small circle 3 times to create a simple shape
Do it one by one.
The second proofing of the bread dough is completed.
Take 1 egg yolk (yolks from free-range chickens have a good color) and add 15g of milk.
Mix well and use to brush the surface of the bread.
Brush the bread dough evenly with egg wash one by one and sprinkle with white sesame seeds for decoration.
Preheat the oven for 5 to 10 minutes, place the baking pan on the middle and lower racks, bake at 175 degrees for 18 to 20 minutes, and 150 degrees for 18 to 20 minutes.
The breakfast buns are freshly baked, very soft and effective and can be eaten for breakfast or afternoon tea.