Start by adding the flour, yeast, and salt to a bowl and mix.
Then add the egg, milk, and honey.
Mix by hand or with a mixer on low with the flat beater attachment until it is a shaggy dough, about 30 seconds.
Scrape the edges of the bowl if necessary.
Switch to the dough hook and knead on medium speed for 4 minutes or by hand for 9 minutes.
Add the butter and knead for another minute.
Shape the dough into a ball.
Put the dough in an oiled container and let it double in size at 80 degrees. About one hour.
Punch out the air so the buns don’t have big air bubbles.
Place on a floured surface and fold the sides up and over itself to shape into a ball.
Divide the dough into 8-10 80g balls.
Pinch and tuck each ball until smooth.
Final shape each ball by placing it on the counter, put your claw over it, and rotate it counter clockwise a few times.
Place them all on a parchment paper lined baking sheet.
Flatten them down thin so they bake as a bun, not a ball.
Cover for an hour at 80 degrees.
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 at 375f/190c for 12-15 minutes until they turn golden brown.
Then let them cool on a wire rack.
Use a bread knife to slice them down the middle.
Butter and toast them, add your patties and toppings, and you’re good to go.