This is a take on an Iranian slightly sweet roll called bun muska. Makes 8 buns.
For the buns:
- 350g strong white bread flour
- 1 1/4 tsp dried active yeast
- 50g sugar
- 150g milk (heated and then cooled)
- 2 tsp salt
- 1 egg
- 50g unsalted butter
For the glaze:
- 1 egg, beaten
- 1 tbsp water
- pinch of salt
- pinch of salt
- Sesame seeds/nigella seeds to decorate
- In a large mixing bowl add the flour and make a well in the centre.
- Heat the milk to just below boiling temperature and then take it off the heat and allow it to cool to room temperature.
- Add the yeast and sugar into the well in the flour, and then pour in the milk.
- Push a little of the flour over the milk to cover the well and then cover the bowl and leave it to rest for about an hour.
- Add the salt and egg to the mixture and then knead the mixture for 10 minutes. Add the butter and knead for another 10 minutes. When you add the butter the mixture does become quite slippery to handle but try to avoid dusting the surface with too much flour as this will get incorporated into the dough. The butter will soon get absorbed into the dough as you knead it.
- Place the dough back into a bowl and cover it, then leave it aside for 2 hours.
- Divide the dough into eight pieces and then mould them into a ball shape. Place the dough balls onto a floured baking sheet (or one with baking paper) and then cover and leave aside for around 45 minutes. Preheat the oven to 22oc or Gas 7.
- To make the glaze mix the egg, water, salt and sugar in a bowl and brush the dough balls with the mix generously. Sprinkle over the sesame and nigella seeds.
- Bake for 20 minutes until golden brown.