Buns "Pigs"

Ingredients:

• 450 g frozen white bread dough, thawed
• 2 tbsp. milk
• 1 large egg
• A pinch of coarse salt
• 16 black sesame seeds

Preparation:

1. Preheat oven to 190°C, line a baking sheet with parchment paper and spray with cooking spray.
2. Heads:
   
   Divide the dough into eight 56g (2 oz) pieces. Pinch off a 2cm (0.8 in) piece from each piece and set aside. Form each large piece of dough into a tight ball and place them on the prepared baking sheet, spacing them 5cm (2 inches) apart.
3. Combine the milk, egg, and salt in a small bowl. Make a tiny slit in the back of each dough ball, close to the base, and pull it out to form a tail. Working with one ball at a time, brush it on all sides with the egg mixture. Cut one of the reserved pieces of dough in half. Flatten it to form a snout. Attach it to the side opposite the tail.
4. Use a toothpick to pierce the nostrils (leave the toothpicks in while the buns bake). Form two triangular ears from the other half of the dough. Press them onto the pig's head; insert a toothpick into the back of each ear to hold it in place while baking. Press two sesame seed eyes between the nose and ears.
5. Bake until the buns are puffed and golden brown, 15-18 minutes. Let cool on a wire rack. Remove the toothpicks. Serve the buns warm or at room temperature.