Scallion Sesame Buns

1. Activate Yeast

Mix the active dry yeast and sugar in the warm water, ensuring the water is about 110ºF for optimal yeast activation. Place this mixture in a warm spot and let it sit until a brownish foam forms on top, which should take around 30 minutes to an hour.

2. Combine Dry Ingredients

In a large bowl, combine the bread flour and baking powder.

3. Form Dough

Make a well in the center of the flour mixture and add the lightly beaten jumbo egg, the activated yeast mixture, and the room-temperature lard. Stir these ingredients together until a rough dough forms.

4. Knead Dough

Turn the dough out onto a lightly floured surface and knead it for about 5 minutes, until the dough is smooth and elastic.

5. First Rise

Place the dough back in the bowl, cover it with plastic wrap, and let it rise in a warm area for 2 to 4 hours until it has doubled in size.

6. Shape Buns

After the dough has risen, punch it down to release any air bubbles. Divide it into 16 equal pieces and shape each piece into a ball. Place these dough balls on squares of waxed paper and arrange them on a baking sheet.

7. Second Rise

Let the dough balls rise again for about 1 hour, during which they should increase in size by about one-third.

8. Preheat Oven

Preheat your oven to 375ºF about 20 minutes before the end of the second rise.

9. Prepare for Baking

Lightly mist the risen dough balls with water to prevent drying out. Brush each one with the beaten egg wash and sprinkle the tops generously with sesame seeds.

10. Bake Buns

Place the baking sheet in the oven and bake for 15 minutes, rotating the sheet halfway through to ensure even baking. The buns should be a lovely golden brown when done.

11. Finish and Serve

Once out of the oven, immediately brush the hot buns with Scallion Oil. Enjoy your freshly baked Scallion Sesame Buns warm.