Soft Sandwich Buns

How to make delicious soft sandwich buns, easy step by step instructions, from start to finish.

Ingredients

To the warm milk, add the beaten egg, sugar, yeast, and oil.
Give that a good whisk and set it aside until it activates.
Add the salt to the flour and mix it in.
Once activated, add your yeast mixture to a large bowl.
Now add the flour to the bowl and mix until you have a sticky dough.
Tip the dough out onto a lightly floured surface, and oil the empty bowl with a teaspoon of any cooking oil.
Place the dough back into the bowl; this ensures the proven dough will come out of the bowl easily.

Cover the bowl and let it prove for 1 hour.
After proofing, turn out the dough onto a floured worktop, dust the dough with a little flour, knock the dough back, and form it into a large dough ball.
Divide the dough ball into 12 equal pieces. I recommend using digital scales.
Now form each piece into a ball.
Place the small doughballs into a well-greased roasting tin (see the video for the tin size that I used) 3 across and 4 down.
Loosely cover the dough balls with a piece of oiled cling film and allow them to rise in a warm spot; this should take approximately 45 minutes.
After the proofing time, preheat your oven to 180°C (355°F) or Gas Mark 4.
Brush the buns with a little of the egg-wash, trying not to get any egg-wash between the dough and tin, as this may stick when baking.
Finally, sprinkle a few white sesame seeds on each bun.
Get the tin into the preheated oven, and bake for 16 minutes.
Remove from the oven and onto a wire rack to cool for at least 15 minutes.
Your buns are now ready to eat.
Enjoy.