• Combine the milk and yeast in a small bowl. Keep in a draft-free place for 5 -10 minutes until frothy.
• Combine the flour, sugar, butter, and yeast milk mixture in the bowl of your stand mixer.

  Add 1 tsp salt if using unsalted butter.
• Knead the dough for 10-12 minutes, until the dough is smooth and elastic.

  You can also knead this dough with your hands on a floured work surface
• Add more flour if the dough is too sticky. Add more milk if it seems dry.
• Turn the dough out onto a lightly floured surface and knead for 2-3 minutes with your hands. This step is optional, but I like to do this to get a better feel of the dough.

  The dough should be soft and slightly sticky to touch.
• Place the dough in a lightly greased bowl. Cover with a damp kitchen towel and place in a draft-free area to rise for an hour or until doubled in size.
• Once the dough has doubled, turn it out on your work surface and gently deflate the dough.
• Shape it into a log and cut into equal-sized pieces.

  A kitchen scale is handy here for making equal-sized dough balls.
• Shape each dough piece into a round ball and place on the prepared tray.
• Preheat the oven to 180 C. Line a baking tray with parchment paper.
• Cover with a damp kitchen towel and let the buns rise until puffy - about 30 minutes in my hot kitchen.

Egg Wash

• Whisk together the egg and water in a small bowl.
• Brush gently all over the puffy buns Sprinkle some sesame seeds on top.
• Bake at 180C for 15-20 or until the buns are golden brown and the bottom sounds hollow when tapped.
• Let these cool before slicing them for making burgers. You can also serve them warm with butter. Enjoy!