- 3½ cups all-purpose flour (420g) + more for kneading
- ¼ cup sugar
- 1¼ teaspoons salt
- 2¼ teaspoons instant yeast (one package)
- ¾ cup warm water (about 80ºF)
- ¼ cup warm milk (about 80ºF)
- 1 egg beaten
- 2 tablespoons butter cold
- 1 egg beaten
- 1 tablespoon milk
- Sesame seeds optional
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Combine the flour, sugar, salt and instant yeast in a large bowl or the bowl of an electric stand mixer. Add the warm water, milk and egg. Grate the cold butter into the bowl and stir until the mixture comes together. Knead the dough with an electric stand mixer using the dough hook attachment, or turn the dough out onto a floured surface and knead by hand. Knead the dough for about 10 minutes until a smooth soft dough forms. Add more flour one tablespoon at a time as needed if the dough is too sticky.
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Place the dough in a large oiled bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1½ to 2 hours, until it has doubled in size.
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Pre-heat the oven to 375°F and grease a half sheet pan (18-inches x 13-inches) with butter.
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Gently punch down the dough and turn it out onto a floured surface. Cut the dough into 8 pieces (see note). Once the dough portions have been cut, tuck all the cut sides of the dough underneath, leaving a smooth surface on top. Place the dough on the counter and cup your hand over it. Move your cupped hand with the dough inside in a circle on the countertop to seal the loose ends on the underside. Place the balls onto the prepared baking sheet and flatten slightly. Cover with the kitchen towel and let the rolls rise for an hour.
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Beat the egg and milk together and gently brush the top and sides of the buns with the egg wash. Sprinkle with sesame seeds if desired and transfer the pan to the oven.
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Bake for 15 to 18 minutes, until buns are golden brown.
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Serve warm or slice open, brush with butter or oil and toast on a grill or skillet. Store the rolls in airtight wrap for up to 1 week or freeze for up to 3 months.
***This recipe makes 8 buns that are the perfect size for a hamburger, but you can make buns of different sizes very easily. For smaller buns, divide dough into 12 pieces, let it rise for 45 to 60 minutes and bake for 12 to 16 minutes. For slider buns, divide the dough into 24 pieces, let rise for 30 to 45 minutes and bake for 12 to 15 minutes.