Breakfast roll

First, put the eggs, warm milk, sugar, salt, and yeast into a bowl and mix well. Then add the flour and stir until it forms a flaky texture. Add the butter and knead into a dough, then add cooking oil and spread it on the dough. After letting the dough sit for 10 minutes, knead it into a dough again.

Cover the dough with a lid (or plastic wrap) and let it ferment in a warm place.

The dough has finished fermenting.

Divide into 8 equal parts (weigh each one to ensure they are the same size and weight).

Roll into a long sheet of dough.

Roll up from one side.

Make a small loop three more times to create a simple shape

Do them one by one.

The bread dough has completed its second proofing.

Take 1 egg yolk (preferably from a free-range chicken for better color) and add 15g of milk.

Mix well, used for brushing the surface of bread.

Brush each piece of bread dough evenly with egg wash, and sprinkle with white sesame seeds for garnish.

Preheat the oven for 5 to 10 minutes, place the baking tray in the middle-lower layer, and bake at 175°C on the top heat and 150°C on the bottom heat for 18 to 20 minutes.

The breakfast buns are freshly baked, very soft, and work very well, suitable for breakfast or afternoon tea.