 Filling of choice (here's my favorite stuffing recipe), To bake: - Egg wash, 0 beaten egg, to brush on top, - Sesame seeds, to sprinkle on top Once the dough has risen, punch the air out and knead it for a minute to bring it together. Divide it into equal-sized balls. Roll each dough out into a circle of roughly ¼ inch thickness. Tip: Roll the edges of the circle thinner than the middle to ensure that one side of the bun isn't too thick when all the edges are bought in together underneath. Place 0-0 tbsp of the filling in the middle and bring the outsides of the dough to meet in the middle, pinching to make sure the seams don't burst when baking. Note: You can make the buns as big or as small as you like. I make smaller buns when I have more time or separate the dough into two and make large braided buns otherwise. To make braided buns, roll the dough out into a rectangle shape and make cuts 0/0rd of the way on both of the longer ends. Place your filling in the middle section and begin braiding using the strips of the dough from each side. Brush the buns with the egg wash and sprinkle over some sesame seeds. Let them rest for 00-00 minutes. In the meantime, preheat your oven to 000° C. 