Ingredients3 h 25 m servings 129
- Place 1/3 cup sugar and milk in a small saucepan, and stir until the sugar is dissolved. Add 1/4 cup softened butter, and gently warm the mixture until the butter melts and the mixture is warm but not hot (no warmer than about 100 degrees F (40 degrees C). In a large bowl, stir together the yeast with 2 1/2 cups flour until well blended, and pour the milk mixture into the flour-yeast mixture. Stir in 1 beaten egg, and mix until the mixture forms a sticky, wet dough.
- Turn the dough out onto a well-floured surface, and knead for about 10 minutes, gradually kneading in 1 cup of additional flour or as needed to make a smooth, elastic dough. Form the dough into a round ball, place into an oiled bowl, and turn the dough around in the bowl a few times to coat with oil. Cover the bowl with a cloth, and allow dough to rise in a warm place until doubled, about 1 hour.
- Cream 1/4 cup softened butter with 1/2 cup of sugar in a bowl until the mixture is light and fluffy, and stir in dry milk powder, 1/2 cup flour, and the coconut until the mixture is smooth and well blended. Set the filling aside.
- Working on a floured surface, punch down the dough, and cut into 2 equal pieces. Cut each piece into 8 equal-sized pieces (16 pieces total). Form each piece into an oblong bun, and flatten the bun with a floured rolling pin. Scoop up about 1 tablespoon of filling with a spoon, and place in the center of a bun. Pull and pinch the edges of the dough together to enclose the filling in the bun. Repeat with all dough pieces, and place the filled buns, seam sides down, onto the prepared baking sheets. Cover the buns with a cloth, and allow to rise in a warm place 1 hour.
- Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- For a glossy coating, beat 1 egg in a bowl, and brush each bun with a little beaten egg. Sprinkle each bun with a few sesame seeds.
- Bake in the preheated oven until the buns are golden brown, 10 to 15 minutes. Allow to cool before serving.
- Cook's Notes
- Recipe makes 16 large buns or 32 small buns.
- For bread to rise, warm oven to 150 degrees F (70 degrees C). When oven is warm, turn it off and place the covered dough into the oven for 1 hour to rise.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 129 calories; 4.5 19.1 3.2 20 39 Full nutrition
ReviewsRead all reviews 21
Delicious. I have made them yesterday. We all loved them. The only change I made, substituted dry milk powder with vanilla instant puding mix, and since I think there is no need for aditional 1/...
Awesome! My whole family loved these. I used the KitchenAid mixer with dough hook to mix and knead and it was very easy. The coconut filling was so tasty and my kids and I had fun learning ho...
Just made them and extremely impressed with how they turned out! Taste exactly how the Chinese bakeries make 'em! Instead of making them oblong shape, I made them round and put black sesame inst...
Wow!it was so easy to make.I followed exactly the instruction but for the dough,I added 2 tsps. of wheat gluten and for the filling,instead of using all purpose flour,I used corn starch.The buns...
Wonderful dough for any sweet thing. I made these buns and cinnamon rolls with the same dough. It also freezes beautifully. After I put it back in the fridge to use the next day, I didn't get to...
I just made these today and they turned out delicious, just like the bakery (see pic I added)! My husband was even impressed. I used dry whole milk instead of non-fat and it tasted great. Next t...
The bun came out just perfect. Everyone liked the filling. Will try red bean paste filling next time!
This is a revision of my original review... torn now between 3 and 4 star (original was 4 star), but will give 4 star for benefit of the doubt. The buns were hard after sitting for several hour...