Instructions

1. In a medium bowl add the flour, sugar, salt and yeast; stir together.
2. Make a well in the center, add the egg, butter and water.
3. Using a sturdy spoon , mix the ingredients.
4. With the dough still in the bowl, knead (with your hands) until the dough comes together (just a few times).
5. Form into a ball, cover with plastic wrap and a towel.
6. For a cold kitchen *Use the Oven Light Method (see below) or place the covered bowl on the counter. Let the dough rise 2 hours or until nearly double in size.
7. When the 2 hours is up, unwrap bowl, punch down to deflate.
8. With dough still in the bowl pinch off 8 equal portions of dough (forming into a ball as you go), 3.5 ounces each. Place dough balls on cookie sheets lined with parchment paper (FOUR BUNS TO ONE COOKIE SHEET) **TIP: Dough should slightly stick to your fingers but not bad enough to be able to work with. If the dough is too sticky, sprinkle on a little flour. Look below in the notes to see how you can make bigger buns.
9. For a cold kitchen *Use the Oven Light Method (see below) or place on the counter. Cover cookie sheets (dough balls) with lint free towel and let rise 2 hours or until noticeably puffy.
10. When time is up take the cookie sheets with the risen dough (If using the oven light method) out of the oven, take off the towel.
11. Brush buns with melted butter and sprinkle the sesame seeds or salt and pepper on top of each bun.
12. Preheat oven to 375°.
13. Bake 15 minutes, turn cookie sheets and bake an additional 3 minutes or until golden brown and done.
14. Store cooled buns in a bread bag or air tight container, on the counter up to 2 days, in the refrigerator up to a week, in the freezer up to 3 months (freeze flat).