Put a BBQ filling, sweet bean paste, or something else creative inside these sweet buns! I eventually created the ideal dough after doing numerous tests; it is a hybrid of bread and pastry dough.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 20 mins |
| Servings: | 12 |
| Yield: | 12 buns |
Ingredients
- ½ cup white sugar
- 1 cup warm milk (110 degrees F/45 degrees C)
- 1 tablespoon active dry yeast
- 4 cups bread flour
- 2 eggs, beaten (divided)
- 6 tablespoons vegetable oil
- 2 teaspoons salt
- 2 teaspoons water
- 1 teaspoon sesame seeds for garnish (divided) (Optional)
Instructions
- Whisk milk and sugar together in a large mixing bowl until sugar is dissolved. Stir in yeast, and let stand until a frothy layer forms on the milk, about 10 minutes. Stir in flour, most of the beaten eggs (reserve about 1 tablespoon of egg in a small bowl for later), vegetable oil, and salt; mix well until thoroughly combined.
- Turn dough out onto a well-floured work surface, and knead until smooth and elastic, about 10 minutes. The dough should be slightly sticky. Place the dough into a large oiled bowl, cover with a damp cloth or plastic wrap, place the bowl in a warm spot, and let rise until doubled, 2 to 3 hours.
- Line a baking sheet with parchment paper.
- Remove dough from the bowl, and knead it briefly to punch down, about 1 minute. Roll dough out into a rope, and cut it into 12 equal-sized pieces. Roll each piece into a ball, and use your fingers to flatten each ball into a disk about 5 to 6 inches in diameter.
- Place about 2 tablespoons of your favorite bun filling in the center of the dough circle, and bring the edges of dough up over the filling. Pinch and twist the top together to seal in filling. Make sure there are no open spots. Place each filled bun seam-side down on the parchment paper while you finish making the rest of the buns. Cover the filled buns with plastic wrap, and let them rise for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Beat reserved beaten egg with water until combined; brush the top of each bun with egg wash and sprinkle a few sesame seeds on top.
- Bake buns in the preheated oven until the tops are browned and shiny, turning the baking sheet around halfway through baking, for 20 to 30 minutes. Serve warm.
Nutrition Facts
| Calories | 119 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 408 mg |
| Sugars | 9 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I just had the most delicious meal! The flavors were so rich and satisfying. I can’t stop thinking about it. Yummy is an understatement.
Great recipe. Was the perfect recipe!
Just okay. Not fluffy as others have mentioned, very dense bread style bun. It didn’t rise like I was hoping it would, so they were a bit overstuffed. I put in recommended 0.5 tsp salt instead of two and it tastes right.
Need to be critical, I was looking for a Chinese sweet bun dough. This leaned towards a yeast flavored bread dough. Chinese buns are typically soft and bouncy. This recipe was harder and denser. 5 stars for the bread, 3 stars for the incorrect title.
This is a really good recipe. I followed it to a tee and the buns turned out wonderful. My kids love the sweet Chinese buns from Chinese bakeries, and these taste just the same! I used about 3 tablespoons of homemade bean paste instead of 2 because we like a lot of filling. This is definitely a keeper. Thank you very much for the recipe.
Loved this dough receipe. It is flexible to use it in many ways. I did a triple bread plait with cheese and sugar as topping. My first time and it was great. I cut down sugar to 1/3 cup instead.
Perfect for P B Js for cool snack for kids.
Very easy to make and looked picture perfect. I filled the buns with a mixture of beef, cabbage, and green onion.
Yum! Perfect. Mi filled mine with a cheesecake type filling with raspberry jelly placed over it. It was wonderful.
Very good recipe. It was tasty and just like the ones from the market. I am learning to make breads, so the next time, I will not be so concerned about the folding of them. Not as light and puffy, as I had hoped, probably because I had too much dough on the bottom….. overall very tasty!
Pretty good flavor but slightly heavier texture than our local Chinese bakery. I used the dough to make 8 Chinese style hot dog buns which my daughter loves and had enough dough remaining for a few buns (3) stuffed with the last leftover short rib I had on hand and then made 3 knotted rolls when I ran out of hot dogs and short rib. Now I can save myself a ton of money since I don’t have to buy them at the bakery! I followed the recipe exactly and it felt dry when I was rolling it out so next time I will watch the dough more closely and keep it tackier. I know the ambient temperature and humidity affect dough but now I have a better idea of how it should look and feel. I will make this again very soon.
I used this dough to make sausage buns and cream cheese buns. Turned out perfect. I did reduce the salt by 1/2tsp and substituted part of the vegetable oil with butter. When mixing, I put the sugar, milk and yeast into the mixing bowl to activate the yeast, then after that I added eggs, flour and finally butter/vege oil, in stages, in that order.
I just tried making this dough recipe with my breadmaker. It works splendidly. I put all the liquid, oil, salt and sugar into the pan before the flour. Then I add the dried yeast last. OMG! I am so gonna keep this recipe! Thanks. Been looking for this for a long time. I added 2 tsp of caster sugar to the egg wash. I brushed the buns with the egg wash twice so it got pretty dark in color after baking. Will brush once only next time. Hubby loved the taste of the bun with chinese bbq pork for filling! Will upload pic in a while.
Delicious! Used it tobmake gauva tarts. Only change I made was to replace the 6 tbsp of oil with 4 tbsp of oil and 2 tbsp of apple sauce. let raise for 1hr 30min
Dough very good, just need to find better filling recipe
This is a really good recipe. I was multi-tasking, so I put all of the ingredients in the bread machine in the order of the recipe, save that I put the flour in last. The dough rose beautifully and I used a chicken/ cabbage/carrot filling, flavored with Chinese five spice, garlic and green onions. The egg wash made them beautifully golden. This was very easy and very tasty. We will use this again! Thank you for the recipe!
Really good instructions. I tried it tonight and it was a hit for the family, I even have some left over (freezer.) I used my bread machine and changed only two things, I used 3c bread flour and no seeds. Well put together. 4 stars and 2 thumbs up. Thanks
this recipe had potential, but there wasn’t enough sugar and mine came out to be very doughy. these were really fun to make though. Also I would add less salt
good with craisins and walnuts, should have added more sugar
Delicious! Made different fillings for my kids’ lunches. They love them.
Love this bread! Proofed and mixed in the mixer with a dough hook. I did add the liquid ingredients and the eggs before adding flour to the mixer. I was worried at how wet the dough felt after mixing, but it came together nicely. Great texture and flavor. Cooked this at 300′ for 25 min in the convection oven filled with italian chicken and sauce. Will make again. Thanks for sharing!