INGREDIENTS

• 350g MIX B flour (by Schar + 30g to flour the surface)
• 100g ground flaxseed
• 40g tapioca
• 60g melted butter
• 1 egg
• 1 teaspoon salt
• 350ml warm water
• 1 packet active dry yeast

COATING:

• 1 egg yolk

INSTRUCTIONS

1. In a big bowl, put warm water, dry yeast, a teaspoon of sugar and a teaspoon of flour. Cover it with a kitchen towel and put it in a warm place for the yeast to activate.
2. When the yeast is ready, add the egg and melted butter in it.
3. Slowly mix flour, flaxseedand tapioca into the mixture until well combined. The dough is very soft so use a hand mixer with dough hooks for easier kneading.
4. Let the dough rise for 30 minutes in a warm place covered with a kitchen towel. When the dough is ready, lightly flour the work surface and gently knead the dough for a few moments. Using your hands, shape the buns and transfer them to a parchment-lined rimmed baking sheet. Lightly beat the egg yolk. Brush the egg yolk on top of each bun until evenly coated. Sprinkle generously with sesame seeds.
5. Let the buns rise for another 10-15 minutes and bake them in an oven preheated to 180°C for 25-30 minutes.

Bon appetit!