Ingredients

• 3/4 cup low fat milk
• 2 cups unbleached white bread flour
• 1/2 tsp salt
• 1/2 tsp sugar
• 2 tbsp butter
• 1 tsp rapid rise dry yeast
• Filling
• 8 oz chicken breast, finely cubed
• 2 inch piece ginger
• 1 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 tsp minced garlic
• 2 green onions, chopped
• Topping
• 1 egg, beaten
• sesame seeds

Directions

1. Pour milk into bread machine pan. Sprinkle flour over milk. Add salt, sugar, and butter in separate corners of the bread pan. Make an shallow indentation in the center of the flour. and add yeast. Set bread machine to dough setting and press start.

2. To make filling, mix chicken, soy sauce, and honey in a bowl. Grate ginger over chicken. Mix well and let marinade for 30 minutes.

3. Heat sesame oil in a pan. Sauté garlic until fragrant. Add marinated chicken. Cook for about 5 to 6 minutes. Mix in green onions. Remove and set aside to cool.

4. When dough cycle has completed, remove dough and place on a lightly floured surface. Punch down gently and cut into 8 pieces. Roll each piece into a 5 inch round. Divide filling among the rounds of dough. Gather the sides to cover the filling and pinch the sides to seal. Place buns seam-side down on a baking sheet. Let rise for about 45 minutes.

5. Preheat oven to 400˚F. Brush tops of buns with egg wash and sprinkle with sesame seeds. Bake for 15 to 20 minutes or until buns are golden brown.

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