Ingredients
375 gr. tap water
1 Tbsp. (10 gr.) dry yeast
¼ cup (50 gr.) sugar
450 gr. Tagmish GF flour mix
1 tsp. salt
1 egg
40 gr. soft butter-flavored Mazola (or butter)
Preparation
Put all ingredients in your stand-mixer bowl, and knead for 1 minute on low – only until the flour is incorporated, then 10 more minutes on high (don’t be lazy – time it!).
With oiled hands, form a ball and lightly oil on all sides.
Transfer dough to lightly-oiled bowl, cover with a plastic bag, and let rise until doubled (approx. 1 hour).
Divide into 12 equal parts (approx. 80 gr. each).
Knead each part well and form a ball.
Gently flatten each ball into a ½”/1½ cm thickness.
Brush each bun with egg and generously sprinkle with sesame seeds.
Preheat your oven to 180C/360F.
Let buns rise by 30-40% (approx. ½ an hour).
Brush each roll evenly with egg.
Bake for 10-15 minutes until golden-brown.
Remove from oven, and transfer onto rack to cool.