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1
Put the warm water into a small bowl. Pour yeast into the warm water with a pinch of sugar. Stir well. Allow yeast to proof until bubbly and active, about 5-10 minutes.
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2
In the large bowl of a stand mixer add the proofed yeast, warm milk, oil, egg, sugar, salt and 1 1/2 cups of the flour.
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3
With the paddle attachment, on low speed mix ingredients for five minutes. The batter should be smooth.
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4
Change to the dough hook and add 1 cup of flour. Mix on low speed until flour is incorporated. Add only enough of the remaining flour, a little at a time, until a medium soft dough forms. The dough should be tacky, but not sticky.
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5
Continue to knead the dough in the mixer or by hand on a lightly floured countertop until smooth and elastic. There will be very small bubbles just under the surface of the dough when it has been kneaded enough.
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6
Gather dough into a ball. Place into a greased bowl, turn dough over once so that the entire surface is lightly coated with oil. Cover bowl with a slightly damp kitchen towel and let it rest for 30 minutes.
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7
Punch dough down and work out the large yeasty bubbles. Divide into 8 equal sized pieces. The use of a kitchen scale will help to make the pieces equal in weight, if you care about that sort of thing.
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8
Form each piece of dough into a smooth ball. Flatten the balls out just a little bit by pressing the top lightly with your hand.
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9
Using a parchment lined or well greased baking sheet, place 8 buns staggered on the baking sheet. They need to be staggered so that there will be enough room between them for rising. Cover with a damp kitchen towel and allow to rise in a warm place for 30 minutes.
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10
Preheat oven to 375 F. If topping buns with sesame seeds: With a fork, mix the egg white and the 2 teaspoons water together until well combined. Lightly brush the egg white mixture over the tops of he risen buns. Sprinkle as desired with sesame seeds.
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11
Bake at 375 F for 15-20 minutes until golden brown. Remove from oven and allow to cool before serving, otherwise the buns will be too soft to handle. Cut in half for serving.
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12
NOTE: These buns store very well at room temperature for two days if properly protected. I put mine in plastic bags.
