Miso, fermented soybean paste, is what gives these buns a unique flavor. Five-spice powder, a Chinese blend of five to seven spices is also in the mix. You can also omit the five-spice powder for a more all-purpose bun if you wish.
6 to 8 buns
- 1 cup warm water
- 2¼ teaspoons yeast
- 1½ teaspoons honey
- 1 tablespoon sesame oil
- 1 teaspoon five-spice powder
- 2½ teaspoons white miso paste
- ½ teaspoon salt
- 1½ teaspoons black sesame seeds, plus more for the top
- 1½ teaspoons white sesame seeds, plus more for the top
- 2¼ cups whole wheat flour
- 1 egg
- Line a baking sheet with parchment paper.
- In a small bowl, combine warm water, yeast, and honey ; stir to combine and set aside until the yeast starts to foam, 5 to 10 minutes.
- Using a stand mixer, combine the sesame oil, five-spice powder, miso, salt and both sesame seeds in the bowl.
- Add the water-yeast mixture and then the flour ; knead for about 5 minutes on medium speed or knead or about 10 minutes if you do it by hand, or until it's smooth and elastic.
- Spray a large bowl with cooking spray ; place the dough in the bowl and cover with plastic wrap.
- Let the bowl sit in a warm place until the dough rises and doubles in size, about 30 minutes to 1 hour.
- Once the dough has doubled in size, punch it down with your hand ; turn out the dough onto a clean working surface and divide into 8 equal pieces.
- Roll each piece into a tight bun with your hands and using your palm, latten the bun a bit ; repeat or each bun.
- Place the buns on the prepared baking sheet and cover with a plastic wrap.
- Preheat the oven to 400F (200C) and allow the dough to rise again and double in size, about 30 minutes.
- Remove the plastic wrap rom the buns.
- In a small bowl, combine the egg and a splash of water ; use a pastry brush to evenly coat the top of each bun with the egg wash.
- Sprinkle each bun with the sesame seeds and bake or about 15 minutes, or until the internal temperature o the rolls reaches 200F (93C).
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