1 Tbsp sugar
2 1/4 tsp (1 pkg) yeast
1/4 cup warm water
1 cup warm milk
1 Tbsp vegetable oil
1 tsp salt
3 – 4 cups flour
sesame seeds (optional)
In the bowl of your stand mixer, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let sit for 10 minutes.
Add the milk, oil, salt and 3 cups of flour to the yeast mixture. Beat with the dough hook until combined.
Add flour, 1 large spoonful at a time, until the dough pulls away from the sides of the bowl. Knead 5-7 minutes, until you have a smooth, elastic dough.
Put the dough into an oiled bowl, turning to coat. Cover and let rise until doubled, about one hour.
Turn the dough out onto a lightly oiled work surface. Use your kitchen scale and divide into 9 equal pieces.
Shape each piece into a ball. Roll the balls into cylinders, 4 1/2-inches in length and flatten slightly.
Place each bun on a line baking sheet with the sides just barely touching.
Cover with a light towel and let rise until almost doubled, about 45 minutes.
Preheat oven to 400.
Just before baking, lightly brush the tops of the buns with the egg wash (1 egg beaten with 1 Tbsp water) and sprinkle with sesame seeds (if using).
Bake for ~20 minutes or until golden brown.
Transfer the buns from the pan to a wire rack to cool completely.