Furikake Buns

Make this Tonight - "Hot Fried Chicken Sando on A Furikake Bun"

Prep Time
Cook Time


  • 1 cup lukewarm water
  • 2 tablespoons butter, room temperature
  • 1 large egg
  • 1 large egg, separated
  • 3 1/2 cups AP flour
  • 1/4 cup sugar
  • 1 1/4 tsp kosher salt
  • 1 tablespoon instant yeast
  • 5 tablespoons furikake


  1. Preheat the oven to 375F.
  2. In a stand mixer bowl, gently whisk together sugar, salt, yeast, and water on the lowest setting and let the yeast bloom for 5-8 minutes. Add 1 egg, 1 egg yolk (reserving egg white to be used later), butter, and flour.
  3. Knead with dough hook until smooth (9-12 minutes).
  4. Cover dough and let rise for 1.5 hrs or until it has doubled.
  5. Gently deflate dough down and divide into 8 equal pieces (roughly 80g per bun).
  6. Shape each piece into a ball, place it on a baking sheet, and press down lightly on each ball with the palm of your hand.
  7. Whisk remaining egg white with 2 tablespoons of water vigorously for 15 seconds.
  8. Using a pastry brush, brush the dough balls with the mixture thoroughly and sprinkle with furikake.
  9. Let proof a 2nd time for 1.5hrs or until it has doubled. Press down on dough slightly and place on a baking sheet lined with parchment.
  10. Bake at 375 for 15 to 20 minutes, until golden.
  11. Remove buns and let cool on a wire rack and reserve.
  12. Extra rolls can be frozen for up to 3-6 months.