Hamburger Buns

Add the yeast to the bowl of the stand mixer;

Whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.

Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).

Knead the dough on low speed with the dough hook until soft and sticky

Transfer dough onto a floured work surface and form the dough lightly into a smooth, round shape.

Oil a clean bowl and transfer the dough into the bowl. Cover with plastic wrap.

Place in oven, turned off, for about 2 hours or until doubled in size.

Divide dough in 8 equal pieces (about 100 gram each)

Roll into little balls and with your hands gently pat and stretch the dough rounds into flat disc shapes about 1 cm thick.

Arrange buns about 1 cm apart on a baking sheet lined with baking paper. Dust buns very lightly with flour.

Drape a piece of plastic wrap over the baking sheet (do not seal tightly).

Let buns rise until doubled, about 1 hour.

Preheat oven to 190 degrees Celsius

Beat 1 egg with milk in a small bowl and very gently and lightly brush tops of buns with egg wash without deflating the risen dough.

Sprinkle each bun with sesame seeds.

Bake in the preheated oven until lightly browned on top, 15 to 17 minutes.

Let cool completely