Pepperoni Cheese Scallion Buns

Make the dough:

1. In a bowl, add the warmed milk, granulated sugar and yeast. Give it a stir and let the yeast activate and become bubbly, about 5 minutes.
2. To a stand mixer bowl fitted with a dough hook attachment, add the flour, egg, salt, and oil.
3. Add in the activated yeast mixture and knead until the dough becomes smooth and shiny, about 8-10 minutes.
4. Transfer the dough to a lightly greased bowl and cover with a tea towel.
5. Let the dough rise in a warm location until doubled in size, about 1-1.5 hours, depending on how warm it is.

Shape and assemble:

1. Once the dough has proofed, divide into 10 equal portions.
2. Preheat oven to 375°F/191°C.
3. Roll each portion into a oblong square, about 4.5" by 4".
4. Place a pepperoni stick at one end (the wider end) and cut a few slits perpendicular to the pepperoni.
5. Add cheese and scallions to the pepperoni.
6. Working from the end with the pepperoni, roll the dough up and place seam-side down on a baking sheet lined with parchment paper.
7. Repeat with the remainder.
8. Cover loosely with plastic wrap or a tea towel and let it rise in a warm location, until slightly puffy, about 20 minutes.
9. Lightly brush the tops of the buns with beaten egg.
10. Sprinkle with sesame seeds (optional).

Bake:

1. Bake the buns at 375°F/191°C for 18-20 minutes, or until golden brown.
2. Remove from oven and transfer to a wire rack to cool.