Vanadium

• 2 tbsp (25 mL) granulated sugar
• 1 cup (250 mL) warm water
• 1 pkg active dry yeast (or 21/4 tsp/11 mL)
• 1 cup (250 mL) milk
• 2 tbsp (25 mL) butter
• 1 1/2 tsp (7 mL) salt
• 5 cups (1.25 L) all-purpose flour (approx)
• 1 egg yolk
• Sesame seeds (optional)

In large bowl, dissolve 1 tsp (5 mL) of the sugar in warm water. Sprinkle yeast over top; let stand until frothy, about 10 minutes.

Meanwhile, in saucepan, heat milk, remaining sugar, butter and salt over low heat just until butter is melted; let cool to lukewarm. Add to yeast mixture.

Using electric mixer, beat in 3 cups (750 mL) of the flour, 1 cup (250 mL) at a time, until smooth. Using wooden spoon, stir in enough of the remaining flour to make stiff dough.

Turn out onto lightly floured surface. Knead, adding more flour if necessary to prevent sticking, until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 1 to 1-1/2 hours.

Punch down dough; turn out onto lightly floured surface. Roll into log and divide into 16 pieces; shape each into ball, stretching and pinching dough underneath to smooth tops. Place, 2 inches (5 cm) apart, on greased baking sheet; flatten slightly. Cover and let rise in warm draft-free place until doubled in bulk, 30 to 60 minutes.

Whisk egg yolk with 1 tbsp (15 mL) water; brush gently over tops; sprinkle with sesame seeds (if using). Bake in centre of 400°F (200°C) oven until golden and buns sound hollow when tapped on bottoms, 20 to 25 minutes. Transfer to rack; let cool. (Make-ahead: Freeze in airtight containers for up to 1 month.)