Mix the dry ingredients

• Add the flour, yeast and salt to a bowl and mix together.

Make the shaggy dough

• Add the egg, milk and honey.
• Mix by hand or with a mixer on low with the flat beater until a shaggy dough forms, about 30 seconds.
• Scrape the edges of the bowl if necessary.

Knead the dough

• Switch to the dough hook and knead on medium speed for 4 minutes, or by hand for 9 minutes.

Add the butter

• Add the softened butter and knead for another minute.

First rise

• Shape the dough into a ball and place it in an oiled container.
• Let it double in size at 80 °F (about 27 °C).

Shape the buns

• Punch out the air so the buns don't have big air bubbles.
• Place the dough on a floured surface and fold the sides up and over itself to shape into a ball.
• Divide the dough into 8 to 10 balls of about 80 g each.

Round each ball

• Pinch and tuck each ball until smooth.
• Place each ball on the counter, put your claw over it and rotate it counterclockwise a few times.

Second rise

• Place the buns on a parchment paper lined baking sheet.
• Flatten them down thin so they bake as a bun, not as a ball.
• Cover and let rise at 80 °F (about 27 °C).

Brush and top

• Remove all bubbles from the beaten egg with a paper towel.
• Brush the buns with the beaten egg and sprinkle on the sesame seeds.

Bake

• Bake at 375 °F (190 °C) until golden brown.

Cool and serve

• Let the buns cool on a wire rack.
• Slice them down the middle with a bread knife.
• Butter and toast them, then add your patties and toppings.