Honey Bread Buns with Sugary Crispy Bottoms
蜂蜜小面包（简简厨房版本自留） · pan chinese cuisine
This is a bread the author's father especially loves and a very traditional recipe the author plans to keep. The recipe uses a 28x28 cm baking pan; reduce quantities if making a smaller batch.
Hector NunezThird-generation taquero turned home cook. Nixtamal from scratch changed my life. Happy to talk tortilla technique with anyone who'll listen.Questions & feedback
Ask a question, report a correction, or share how the dish turned out — no rating needed. Submissions are reviewed before they appear publicly.
Sign in to leave feedback.
Nutrition & allergens
Contains:EggMilkSesameWheat
Per serving (8 servings)
- Energy (kcal)
- 527.3(Main ingredients only; seasoning not counted)
- Protein (g)
- 9.2(Main ingredients only; seasoning not counted)
- Fat (g)
- 31(Main ingredients only; seasoning not counted)
- Carbs (g)
- 53.5(Main ingredients only; seasoning not counted)
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Steps
- 1
Step 15 min
Off heat
Add all dough ingredients except the butter to a stand mixer. Mix on speed 3 for 1 minute, then on speed 7 for 3-4 minutes, watching the dough until a rough (shaggy) gluten window forms.
✅ Done when: The dough has developed a rough, stretchy membrane when stretched.
- 2
Step 25 min
Off heat
Add the softened butter. Mix on speed 3 for 2 minutes to incorporate the butter, then on speed 7 for 2-3 minutes to develop a windowpane (it's fine if a full windowpane doesn't form).
✅ Done when: The butter is fully incorporated and the dough can stretch to a thin, translucent windowpane.
- 3
Step 360 min
Off heat
Shape the dough, place it in a bowl, cover with plastic wrap, and proof in a 30 C (86 F) proofer until doubled in size, about 1 hour.
✅ Done when: The dough has doubled in volume, about 1 hour later.
- 4
Step 415 min
Off heat
Divide the dough into 8 portions of about 100 g each. Round each into a ball, cover with plastic wrap, and rest for 15 minutes.
✅ Done when: The dough balls have rested for 15 minutes and feel relaxed.
- 5
Step 5
Off heat
Take a portion, rough side up, and roll it into a slightly wide tongue shape. Roll it up from top to bottom and pinch the bottom seam closed. Cover with plastic wrap in the order you shaped them.
✅ Done when: Each dough piece is rolled into a tight cylinder with the seam pinched shut.
- 6
Step 6
Off heat
Working in the same order, roll each piece a second time: pinch the side seams closed, roll into a slightly narrower strip, and roll up from top to bottom. Cut each roll in half.
✅ Done when: Every roll has been re-rolled, shaped, and cut in half.
- 7
Step 7
Off heat
Dip the cut face of each roll in the honey water, then in the sugar-sesame mixture.
✅ Done when: Each cut face is coated with honey water and then with sugar and sesame seeds.
- 8
Step 8
Off heat
Brush a square pan with corn oil (use more oil if you like an extra-crispy bottom). Arrange the rolls in the pan.
✅ Done when: The pan is evenly oiled and all rolls are arranged with space between them.
- 9
Step 940 min
Off heat
Proof in the proofer at 38 C (100 F) for about 40 minutes. Take them out once they look puffy, brush with a layer of honey water, and sprinkle with white sesame seeds.
✅ Done when: The rolls look puffy and swollen after about 40 minutes of proofing.
- 10
Step 1020 min
Medium-high heat
Bake for 20 minutes at 200 C (390 F) bottom heat and 150 C (300 F) top heat; 180 C (350 F) with both top and bottom heat also works. Watch the browning and cover with foil if they color too quickly. Brush with honey water while hot out of the oven for extra shine.
✅ Done when: The buns are baked for 20 minutes with an even golden color and a glossy honey-brushed surface.