Mix the nice and cozy milk, a pinch of sugar (from the sugar you intend to make use of within the dough), and dry yeast in a small bowl. Put aside for five minutes for the yeast to activate. When it’s prepared, the yeast ought to be bubbly.

Add the flour, sugar, and salt to the bowl of a stand mixer and create a nicely within the middle. Pour the activated yeast, melted butter, and egg into the nicely. Connect the dough hook. Combine on low till a shaggy dough begins to type. Throughout mixing, cease the mixer and scrape the flour from the partitions of the bowl if wanted.

Flip the velocity to medium (setting 4) and knead for 15 to twenty minutes, till easy and elastic. Observe the dough through the course of. If the dough is just too moist and can’t be gathered by the dough hook, sprinkle some flour, 1 teaspoon at a time, till the dough comes collectively. If it’s too dry, you may add a bit extra milk. It is a moist dough. And it’s regular to have a small quantity of dough keep on with the underside of the blending bowl the entire time.

Spray or grease a big bowl with a skinny layer of oil (or butter).

As soon as the dough is prepared, collect it right into a ball and place within the oiled bowl. Cowl with plastic wrap. Relaxation till doubled, about an hour or so (It might take wherever from 45 to 90 minutes relying on warmth and humidity).

Punch the absolutely risen dough right down to deflate it. Switch it to a clear working floor and knead briefly, till it returns to its unique dimension.

Lower the dough into 12 even items. You should use a scale to weigh every bit of dough so the buns will come out completely evenly sized. For 12 buns, it’s 65 g per piece. Instantly cowl all of the dough with plastic wrap to stop it from drying out.

Mud the flour on the working floor and in your palms. One piece at a time, pull and pinch the dough collectively on the high till the dough is rounded. Flip the piece in order that the pinched a part of the dough faces down on the working floor. Place your palm and fingers over the ball forming a domed cage. Roll the dough in small round motions whereas making use of mild strain to the dough. Flatten every dough ball right into a disk with a rolling pin or just press along with your fingers, about 1/4” thick (0.6 cm) and 4“ (10 cm) in diameter. Organize the flattened dough on a baking tray lined with parchment paper.

Use a glass that has a smaller diameter than the flattened dough and coat its backside with flour. Press the middle of every dough firmly with the glass to make an indentation.

As soon as all of the dough is fashioned, let relaxation for 20 minutes or so earlier than baking, or till the buns double in dimension.

Preheat the oven to 350°F (176°C).

As soon as the buns have completed their second rise, brush the perimeters gently with the egg wash. Bake at 350°F (176°C) for 10 minutes, till the bread begins to point out mild golden coloration on some edges. Use the identical glass to press the middle of every bread once more to strengthen the indentation. Add 2 tablespoons of corn topping to every bun. Rotate the pan and bake for one more 5 minutes, or till the topping is simply set and the bread turns golden. Switch the dish to a wire rack to chill.

Serve the buns heat or at room temperature.

As soon as the buns have cooled off fully, place them in a ziplock bag or hermetic container. Retailer within the fridge for as much as 3 days, or within the freezer for as much as 3 months.

To reheat the buns, you may both microwave them or bake them in a 300°F (148°C) oven till warmed all through, 5 minutes for refrigerated buns or 10 to fifteen minutes for frozen ones.