Vinegar Yeast Buns

Pour warm milk into a bowl, add the yeast, and stir until completely dissolved.

Add salt and sugar. Pour in the vegetable oil. Also add 2 eggs and the baking powder. Mix until smooth.

Sift the flour into the dough and knead into a sticky dough.

Add the softened butter and pour in 1 tablespoon of 9% table vinegar.

Knead the dough until smooth and it no longer sticks to your hands and the bowl. Cover the bowl with plastic wrap and leave at room temperature for 40 minutes.

The dough should increase significantly in volume. Punch it down with your hands and transfer it to a work surface.

Divide the dough into pieces weighing about 85 g each and roll each piece into a neat ball.

Transfer the buns to a lightly oiled baking sheet, spacing them slightly apart, and cover with a plastic bag. Leave at room temperature for 30 minutes.

Beat the egg yolk with a couple of tablespoons of milk and gently brush the tops of the buns using a pastry brush.

Sprinkle the buns with sesame seeds on top.