These little sesame seed-topped buns are steamed rather than baked. Use them for Asian-inspired slider sandwiches.

Yield: Makes 12.



  • 2 cups bread flour
  • 3 tbsp granulated sugar
  • 2 tbsp skim milk powder
  • 2 tsp instant yeast
  • 2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 cup warm water (100 - 110ºF)
  • 1/3 cup shortening, cubed and softened
  • Canola oil (for oiling bowl)
  • 1 tbsp black sesame seeds, toasted


  1. Combine flour, sugar, skim milk powder, yeast, salt, baking powder and baking soda in a stand mixer fitted with a flat beater. Add warm water to flour mixture. Using low speed, beat just until combined.
  2. Change stand mixer attachment to a dough hook. Using low speed, gradually beat in shortening. Continue beating until dough is smooth and elastic, about 8 minutes.
  3. Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap. Let dough rise until almost doubled in volume, about 1½ – 2 hours.
  4. Uncover and cut dough into 12 pieces. Roll each piece into a ball. Cover balls with greased plastic wrap and a clean damp tea towel. Place each ball on a 4x4 inch piece of parchment paper. Brush tops with water and sprinkle with sesame seeds. Cover with greased plastic wrap. Let rise until almost doubled in volume, about 45 minutes.
  5. To steam buns, use a saucepan with a tight-fitting lid and a heatproof steaming basket that will hold the buns above water in the saucepan. Bring water to a boil in saucepan.
  6. Working in batches, place buns on parchment paper squares in a single layer in the basket. Set basket over boiling water. Do not allow water to touch basket.
  7. Cover and steam over boiling water until buns are puffed and completely cooked, about 12 – 15 minutes. Remove buns from steamer and cool on racks. Repeat steaming procedure with remaining buns.
Nutritional analysis per bun:

153 calories, 6.4 g fat, 3.4 g protein, 20.5 g carbohydrate, 0.8 g fibre, 434 mg sodium

*Ingredient not included in nutritional analysis.