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In a large mixing bowl, combine the warm milk, granulated sugar (1/4 cup), and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.

Add the large egg and melted butter to the yeast mixture, stirring until well combined.

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or use a stand mixer with a dough hook on medium speed for 6-8 minutes, until the dough is smooth and elastic. It should pass the windowpane test.

Lightly grease a clean large bowl. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. For 'Assorted Buns', you can shape them in various ways:

For Plain Buns or Sesame Seed Buns: Roll each piece into a smooth ball. Place on a parchment-lined baking sheet. If making sesame seed buns, brush with egg wash and sprinkle with sesame seeds now.

For Flower-Shaped Buns with Filling: Flatten a dough ball into a disk. Place about 1 teaspoon of fruit jam in the center. Gather the edges of the dough around the filling and pinch firmly to seal. Place seam-side down on a parchment-lined baking sheet. You can arrange several filled buns in a round pan to create a pull-apart flower shape.

For Animal-Shaped Dough Balls: Shape dough balls into desired animal forms (e.g., small ears for bears). Use small pieces of dough for details. Place on a parchment-lined baking sheet.

Cover the shaped buns loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for 30-45 minutes, or until visibly puffy.

Preheat your oven to 375°F. In a small bowl, whisk together the remaining large egg and water for the egg wash.

Just before baking, gently brush the tops of all buns (except those already topped with sesame seeds) with the egg wash. For plain or animal-shaped buns, you can sprinkle with a little granulated sugar if desired.

Bake for 18-22 minutes, or until golden brown and cooked through. Baking time may vary depending on the size and shape of the buns. If baking multiple sheets, rotate halfway through.

Remove from the oven and transfer to a wire rack to cool slightly before serving. Enjoy your homemade assortment of sweet yeast buns!


In a large mixing bowl, combine the warm milk, granulated sugar (1/4 cup), and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.

Add the large egg and melted butter to the yeast mixture, stirring until well combined.

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or use a stand mixer with a dough hook on medium speed for 6-8 minutes, until the dough is smooth and elastic. It should pass the windowpane test.

Lightly grease a clean large bowl. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. For 'Assorted Buns', you can shape them in various ways:

For Plain Buns or Sesame Seed Buns: Roll each piece into a smooth ball. Place on a parchment-lined baking sheet. If making sesame seed buns, brush with egg wash and sprinkle with sesame seeds now.

For Flower-Shaped Buns with Filling: Flatten a dough ball into a disk. Place about 1 teaspoon of fruit jam in the center. Gather the edges of the dough around the filling and pinch firmly to seal. Place seam-side down on a parchment-lined baking sheet. You can arrange several filled buns in a round pan to create a pull-apart flower shape.

For Animal-Shaped Dough Balls: Shape dough balls into desired animal forms (e.g., small ears for bears). Use small pieces of dough for details. Place on a parchment-lined baking sheet.

Cover the shaped buns loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for 30-45 minutes, or until visibly puffy.

Preheat your oven to 375°F. In a small bowl, whisk together the remaining large egg and water for the egg wash.

Just before baking, gently brush the tops of all buns (except those already topped with sesame seeds) with the egg wash. For plain or animal-shaped buns, you can sprinkle with a little granulated sugar if desired.

Bake for 18-22 minutes, or until golden brown and cooked through. Baking time may vary depending on the size and shape of the buns. If baking multiple sheets, rotate halfway through.

Remove from the oven and transfer to a wire rack to cool slightly before serving. Enjoy your homemade assortment of sweet yeast buns!
