May 8th, 2017
From: It All Begins With Food, by Leah Garrad-Cole, published by Penguin Random House Canada
Whisk the melted butter with the egg yolk.
Add the warm water, honey, and egg white and whisk again until well combined.
Sprinkle the yeast over top, give it a gentle stir, then allow to sit for 10 minutes or until the yeast has bloomed.
Mix together the spelt flour and salt in a large bowl.
Pour the liquid ingredients over the flour and stir until it forms a dough.
Use your hands to bring the dough together into a ball, then turn the dough out onto a floured surface and knead for 3 minutes. Add a bit more flour if you need to.
Oil a large bowl, then place the dough in the bowl, covered by a tea towel. Allow to rise for 45 minutes. The dough should just about double in size.
Line a baking tray with parchment paper.
Punch down the dough, then form it into a log shape.
Tear or cut off one piece of dough at a time, forming it into a disk.
Place the disk in your hands with your thumbs sitting on top. Use your thumbs to stretch the dough over your fingers, bringing it under and pinching it together at the bottom, creating a nice dome-shaped bun.
Place the bun on the baking tray and continue with this process until you have eighteen dome-shaped buns on the tray, spaced 1 1/2 inches apart.
Cover the buns with a tea towel and allow them to rise for 30 minutes.
Preheat the oven to 375°F.
Brush the buns with the whisked egg, then sprinkle with the sesame seeds.
Bake for 15 minutes. The buns will be nicely rounded, dark golden, and shiny when done.
These will keep in an airtight container on the counter for a couple of days, or you can freeze them in an airtight container for up to 3 months.