Prep time: 24 hrs | Cook time: 30 mins | Total time: 24 hrs 30 mins | Serves: 12

Ingredients

1 2/3 cup(s) water, room temperature

1/2 cup(s) vegetable oil

2 large egg yolks

1 tbsp dry active yeast

5 cup(s) all purpose flour, plus more for dusting flour and surface

1/2 cup(s) dry milk powder

4 tsp kosher salt

2 tbsp sugar

Instructions

  1. In a stand mixer with dough hook attachment, add water, oil, egg yolks, and yeast. Whisk together with a fork to combine.
  2. Add flour, milk powder, salt, and sugar and set mixer to medium-low speed. Use a spatula to scrape down sides and keep flour incorporated while kneading for 12
  3. minutes.
  4. Remove dough to a heavily floured surface and fold a few times to form a ball (use enough flour to keep dough from sticking).
  5. Place dough into a large well oiled bowl and brush a little oil over top of dough. Cover with plastic wrap, set aside in a warm place and allow to rise until doubled in size.
  6. Once dough has risen, punch down then cut and roll dough into 4 ounce dough balls. Place on a well oiled baking sheet.
  7. Spray each dough ball with a little non-stick spray and sprinkle sesame seeds over each. Cover with plastic wrap and refrigerate for 24 hours to cold proof.
  8. Remove from fridge and allow to rest 45 minutes. Meanwhile preheat oven to 375°F. Bake 25 to 30 minutes or until buns are golden brown and puffed up. Remove from oven and allow to cool before using.
  9. Note: For best results let dough sit covered in bowl refrigerated for 24 hours or overnight to allow for a slower rise and fermentation. Finish recipe as specified.