Directions

In the bowl of a standing mixer fitted with a whisk, combine the yeast, sugar, milk, and water. Let stand for 5 minutes.

Add the egg and mix well. Switch to a dough hook and add the butter, salt, and flour. Run the mixer. After a ball forms, continue to run the mixer for 5 minutes.

Remove the ball of dough. Add the oil to a deep glass bowl. Roll dough around in the bowl. Cover with a cloth and place in a warm, draft-free place to rise for 2 hours.

(If your house is drafty and cold, do what I do: preheat the oven to 200º, turn it off, and then let the dough rise inside it.)

Line a baking sheet with parchment paper. Divide the dough into 8 equal parts. Gently roll each into a ball and arrange on the baking sheet about 3" apart. Cover and let buns rise for 1 hour.

Set a large cast iron skillet of water on oven floor. Preheat the oven to 400º.

Create the egg wash by whisking an egg with a tablespoon of water. Brush the top of the buns. Sprinkle with sesame seeds if you're using them.

Bake for 7 minutes on the middle rack. Turn the sheet and bake for another 8 minutes or until the tops are golden brown.

Cool before serving.