Ingredients

• 3.25 cup all-purpose flour
• 2.25 teaspoon instant yeast
• 1 tablespoon sugar
• 1.5 teaspoon salt
• 1 cup whole milk, warmed to 110°F
• 3 tablespoon unsalted butter, melted
• 1 egg, for egg wash
• 1 tablespoon water, for egg wash
• 2 tablespoon sesame seeds

Steps

1. In a stand mixer bowl or large mixing bowl, combine 3 1/4 cups all-purpose flour, 2 1/4 teaspoons instant yeast, 1 tablespoon sugar, and 1 1/2 teaspoons salt. Whisk together to blend the dry ingredients evenly.
2. Make a well in the center of the dry ingredients and pour in 1 cup warm milk (110°F) and 3 tablespoons melted butter. Using a stand mixer with a dough hook or by hand, mix for 2 minutes on low speed until a shaggy dough forms.
3. Increase mixer speed to medium or knead by hand for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky. The dough should pull away from the bowl sides but still stick slightly to the bottom.
4. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp kitchen towel or plastic wrap and let rise at room temperature for 90 minutes, until doubled in volume.
5. Punch down the dough to release gas. Divide it into 8 equal pieces (about 2.5 ounces each). Working with one piece at a time, shape each into a smooth, tight ball by folding the edges under and rolling gently on the work surface.
6. Place the 8 shaped buns seam-side down on two parchment-lined baking sheets, spacing them about 2 inches apart. Cover loosely with a damp towel and let rise for 40-50 minutes, until puffy and nearly doubled.
7. Preheat oven to 375°F about 15 minutes before the second rise is complete.
8. In a small bowl, whisk together 1 egg and 1 tablespoon water to make an egg wash. Gently brush the egg wash over the top of each bun using a pastry brush. Sprinkle with 2 tablespoons sesame seeds if desired.
9. Bake the buns for 18-22 minutes, until the tops are golden brown and an instant-read thermometer inserted into the center reads 190°F. The buns should feel firm but still yield slightly to gentle pressure.
10. Remove buns from the oven and place them on a wire rack. Brush the tops lightly with melted butter while still warm for a soft crust. Cool for at least 15 minutes before serving or splitting.