For 24 buns, you're going to need...
1000g AP flour
100g rice bran oil (or other neutral oil)
25g active dry yeast
1 large egg
- About 3 hours total (1 hour active time)
- stand mixer with dough hook
- baking sheet
- silicone baking mat or parchment paper
- plastic wrap
- cooling rack
Preheat oven to 375°F/190°C.
- In the work bowl of a mixer:
+ 500g flour
+ 500g water
+ 25g active dry yeast
Combine thoroughly, then cover and set aside until very bubbly and at least double in volume (usually about 45 minutes).
+ 500g flour
+ 100g oil
+ 70g sugar
+ 30g salt
Turn mixer up to medium-low speed until the dough comes together into a soft, homogenous mass.
Dump mixer bowl onto a counter and divide into 24 evenly-sized balls (~70g each) and place on oiled parchment paper or oiled silicone baking mat.
Be sure to spread rolls out equally as this will determine the final shape and size of the rolls.
Cover with plastic wrap and set aside for 45 minutes to proof.
Test proofing by pressing a finger gently into a bun. If the impression springs back quickly, let it proof another 5 minutes. Repeat until impression only slightly bounces back.
- In a small bowl:
+ 10g water
+ 1 large egg
Make an egg wash by whisking egg and water together until smooth and runny. Gently brush egg wash onto buns.
Liberally sprinkle with sesame seeds.
Remove plastic wrap and place on middle rack of oven.
Bake 15-20 minutes or until golden brown on top.
Move buns to cooling rack until cool enough to handle.