Chinese Coconut Buns

In a small bowl, combine yeast, 1 tbsp of the sugar and water and whisk until yeast is dissolved. Let sit 5 minutes until mixture is foamy.

Meanwhile, melt 6 tbsp butter in a small saucepan, add milk and heat until lukewarm. Pour into the bowl of a stand mixer.

Add in yeast mixture, remaining sugar, 2 cups flour and salt. Mix with the paddle attachment until just combined.

Gradually add in remaining flour until the dough stops sticking to the sides of the bowl. Knead dough by hand or in stand mixer with dough hook attachment about 10 minutes, or until dough is smooth and elastic.

Place dough in a lightly greased bowl, cover with plastic wrap and let rise until doubled, about 1 hour.

Meanwhile, make coconut filling: In a medium bowl, combine coconut flakes, 3 tbsp melted butter, honey and egg.

Divide risen dough into 10 equal pieces. Flatten each piece into a 5 x 3-inch rectangle. Place about 1 1/2 tbsp filling in the center of each piece, fold in long sides and roll up from the short end, pinching the seam closed with your fingertips. Place buns seam-side down on a baking stone or parchment paper-lined baking sheet about a 1/2-inch apart (to get that pull-apart effect). Let buns rest about 20 minutes.

Meanwhile, preheat oven to 375°F.

Once buns have rested, brush the tops with a light coating of egg wash and sprinkle with sesame seeds. Bake about 20 minutes or until golden brown. Serve immediately.