How to Make Hamburger Buns

• Add the warm water and active dry yeast to the bowl of a stand mixer. Add the vegetable oil and sugar. Stir briefly and let sit for 5 minutes, until the mixture is frothy and bubbly. Note, if the mixture is not frothy, that means the yeast is no longer active. You’ll want to start the recipe again.
  2 Tablespoons Active Dry Yeast, ⅓ Cup Vegetable Oil, ¼ Cup Granulated Sugar, 1 Cup Plus 2 Tablespoons Warm Water
• Whisk the beaten egg into the yeast mixture. Add the salt and 3 cups of flour. Using the dough hook, knead on medium-low speed for 3 to 5 minutes, until the dough is smooth and elastic and pulls away from the sides of the bowl. If needed, add the remaining flour a tablespoon at a time. The dough should be soft but manageable.
  1 Large Egg, 1 Teaspoon Fine Salt, 3 to 3 ½ Cups All-Purpose Flour
• Transfer the dough to a clean work surface. Do not let it go through a traditional first rise. Divide the dough into 8 equal portions and shape each into a smooth ball.
• Place the dough balls on a parchment-lined or silicone-lined baking sheet, leaving space between them. Cover loosely with a clean kitchen towel and let rest for 10 minutes. Meanwhile, preheat the oven to 425°F.
• Whisk together the egg yolk and water. Gently brush the tops of the rested buns with the egg wash and sprinkle with sesame seeds. Press the seeds in a bit to make sure they stick.
  1 Egg Yolk, 1 Tablespoon Water, 2 Tablespoons Sesame Seeds
• Bake on the center rack for 8 to 12 minutes, or until the buns are puffed and golden brown.
• Transfer to a wire rack and cool before slicing and serving.