Start by placing the active dry yeast in the bowl of your stand mixer. Add half a cup of flour along with the warm water. Use a whisk to blend these ingredients together until the mixture is smooth. Allow this to sit quietly for about 10 to 15 minutes until it’s foamy. This means the yeast is alive and well, eager to create the fluffy buns we crave.

Once your yeast is happily bubbling away, add one beaten egg, melted butter, sugar, and salt to the mixture. Whisk again until these ingredients are thoroughly combined. Now it’s time to add the remaining flour, about three more cups.

Now, attach the dough hook to your stand mixer. Knead the dough on low speed until it becomes soft and just a bit sticky, which should take about 5 to 6 minutes. You might need to scrape down the sides with a silicone spatula if the dough sticks a bit too much. If large pieces stick to the spatula, add just a bit more flour until the dough comes together nicely.

Flour a clean surface and transfer the dough onto it. It should be slightly sticky but elastic enough not to cling to your fingers. Shape the dough into a smooth, round ball. Make sure you tuck the loose ends underneath to create a neat finish.

Clean out your stand mixer bowl and drizzle some olive oil inside. Place your dough ball in the bowl and turn it a few times to coat it in oil. Cover the bowl with aluminum foil and set it in a warm spot to rise until doubled in size for about 2 hours.

After waiting patiently, line a baking sheet with parchment paper or a silicone mat. Grab your dough and gently flatten it on a floured surface to ensure any bubbles burst. Aim to form it into a rectangle that's about 5x10 inches and half an inch thick. If necessary, dust lightly with flour before cutting it into eight equal pieces.

Take each piece and form it into a round bun by gently tucking the ends beneath. Lay them on your prepared baking sheet, spacing them about half an inch apart.

Use your hands to gently press and flatten each round into a disc, about half an inch thick. Lightly dust the tops with flour and drape a piece of plastic wrap over the baking sheet. Allow the buns to rise again until they’ve doubled in size, taking about an hour.

While the dough is rising for the second time, preheat your oven to 375°F (190°C).

In a small bowl, whisk together the remaining egg and milk until well combined. Use a fork or a pastry brush to gently coat the top of each bun with the egg wash. Be careful not to deflate your dough—be gentle! Sprinkle sesame seeds over the top for a little extra flair.

Slide your baking sheet into the preheated oven. Bake until the buns are lightly golden brown on top, which will take about 15 to 17 minutes. They may touch slightly where they meet, which is perfectly fine.

Once done, allow the buns to cool completely on the rack. You can then tear them apart and slice them in half crosswise for serving. Enjoy the fruits of your labor!