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1
Put the milk in a small saucepan and warm it over very low heat until lukewarm (110-115 degrees).
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2
Remove the pan from the heat.
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3
Sprinkle the yeast over the milk, stir and set aside for 5 minutes to activate.
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4
Butter a large bowl and set aside.
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5
In an electric mixer fitted with a dough hook attachment, combine the yeast mixture with half the flour on low speed.
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6
Over a 1-minute period, add the remaining flour along with the sugar, salt, egg and 2 tablespoons butter.
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7
Increase the speed to medium and mix for 2 minutes, then mix on high speed for 2 minutes.
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8
Transfer the dough to the prepared bowl, cover it loosely with plastic wrap and set it aside in a warm area for 45 minutes to 1 hour, until the dough has doubled in size.
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9
Turn out the dough onto a floured surface.
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10
Divide it into 7 equal pieces.
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11
Keeping the other portions covered with a kitchen towel so they dont dry out, roll each piece into a ball.
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12
Cover and let rest for 10 minutes.
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13
Using a rolling pin, flatten the balls into rounds that are 3 1/2 to 4 inches in diameter.
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14
Place the buns on a baking sheet lined with parchment paper; put the sheet inside a large plastic bag and tie the open end closed.
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15
Leave the pan in a warm area until the buns have doubled in size, 30 to 45 minutes.
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16
Meanwhile, preheat the oven to 375 degrees.
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17
Remove the sheet from the bag, brush each bun with water and sprinkle the sesame seeds on top.
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18
Bake until golden brown, 20 to 25 minutes.
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19
Let cool at least 10 minutes.
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20
Slice in half and serve.
