Preparation Steps

• In a large bowl, dissolve yeast and sugar in warm milk. Let stand for 5 minutes until foamy.
• Add flour, salt, and softened butter to the yeast mixture. Mix until a dough forms. Knead for 5-7 minutes until smooth and elastic.
• Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
• While the dough is rising, prepare the curry filling. In a large skillet, brown ground beef over medium-high heat. Drain any excess fat.
• Add onion, carrots, and potatoes to the skillet and cook until softened, about 5-7 minutes.
• Pour in water and bring to a simmer. Add Japanese curry roux and stir until dissolved and the sauce thickens.
• Preheat oven to 375°F (190°C). Punch down the risen dough and divide it into 6 equal portions.
• Roll each portion into a circle and place a spoonful of curry filling in the center. Bring the edges together to form a bun, pinching to seal tightly.
• Place the buns on a baking sheet lined with parchment paper. Whisk together egg and water for the egg wash, then brush over the buns.
• Bake for 20-25 minutes, or until golden brown. Let cool slightly before serving.