1-Start by getting your ingredients ready: like activating the yeast in warm water mixed with sugar, and let it foam up for about 5 minutes.

2-First, in a large bowl, combine the flour, salt, softened butter, and one egg with the yeast mixture to form a dough. Knead it on medium-low speed for 10 minutes until it’s smooth and elastic. If you prefer, knead by hand for about 15 minutes, dusting with flour as needed to keep it from sticking.

3-Shape the dough into a ball, oil it lightly, and let it rise in a warm spot around 75°F until it doubles in size, which takes 1 to 1½ hours. Once risen, punch it down to redistribute the yeast and remove extra air for a finer texture. Divide the dough into 8 equal pieces, shape each into smooth balls by pinching the corners and rotating with your hands, then place them seam-side down on a parchment-lined baking sheet, spaced 3 inches apart.

4-Flatten each bun to about 3 inches wide and cover them loosely to rise again for 45 minutes to 1 hour until they’re puffed up. About 25 minutes into this rise, preheat your oven to 375°F. For the final touch, whisk the remaining egg with 1 tablespoon of water, brush it on the buns, and add sesame seeds if you like. Bake for 15 minutes until golden brown, then cool on a wire rack.