Step 1

Pour the warmed milk into a bowl, add in the sugar and yeast. Give it a stir and let the yeast activate and bubble.

Step 2

In a bowl of a stand mixer fitted with a dough hook, add in the flour, egg, oil and sea salt. Start the mixer of low and pour in the activated yeast and milk.

Step 3

Knead until the dough starts to come together and forms a smooth and elastic ball, about 7-8 minute of kneading.

Step 4

Put the dough into a lightly greased bowl and cover with plastic wrap. Place in a warm location and let the dough double in size (approximately 90 mins, depending on how warm your kitchen is).

Step 5

Prepare a baking sheet with parchment paper. Set aside.

Step 6

Once the dough has risen, deflate the dough and divide in 10 equal portions (if making regular sized buns) or 15 portions (if making mini sized).

Step 7

Roll each portion of dough into a long cylinder.

Step 8

Take one stick of pepperoni and begin to coil the dough at an angle around the pepperoni. Tuck in the ends.

Step 9

Place onto a baking sheet. Repeat with the remainder.

Step 10

Preheat the oven to 350°F/177°C.

Step 11

Loosely cover the buns and let rise for another 20 minutes, or until slightly puffy.

Step 12

In a small bowl, lightly beat an egg. Use a pastry brush to gently brush the tops of the buns. Add sesame seeds or any toppings you desire.

Step 13

Bake at 350°F/177°C for 18-20 minutes, until lightly golden. If the tops are browning too quickly, place a piece of aluminum foil over top.

Step 14

Glaze (optional): In a small bowl, dissolve 1 Tbsp granulated sugar with 1 Tbsp hot water and use a clean pastry brush to brush the tops of the baked buns. Return the buns into the oven (with the heat turned off) for another 2 minutes.

Step 15

Remove buns and let cool on a cooling rack.

Step 16

Best served freshly made. Or keep in an airtight container at cool room temperature for up to 3 days.