Instructions

• In a large bowl, stir together 2 tablespoons active dry yeast and 1 cup plus 2 tablespoons warm water (about 110°F).
• Add 1/3 cup vegetable oil and 1/4 cup sugar; stir briefly and let stand 5 minutes, until the mixture is foamy.
• Whisk in the 1 large beaten egg.
• Add 1 teaspoon salt and 3 cups all-purpose flour. Stir to form a soft dough, then gradually add up to the remaining 1/2 cup flour (total 3 to 3-1/2 cups) as needed so the dough is soft but not sticky.
• Knead the dough 3–5 minutes using a dough hook on a mixer until smooth and elastic. If kneading by hand, turn the dough onto a lightly floured surface and knead 3–5 minutes until smooth and elastic.
• Divide the dough into 8 equal pieces and shape each piece into a smooth ball.
• Place the dough balls on a greased or lined baking sheet, spacing them evenly. Cover loosely with a kitchen towel and let rest for 10 minutes (this is a short rest; do not perform a full rise).
• While the buns rest, preheat the oven to 425°F.
• In a small bowl, whisk together the 1 egg yolk and 1 tablespoon water to make the egg wash.
• After the 10-minute rest, brush the tops of the buns with the egg wash and sprinkle evenly with 2 tablespoons sesame seeds.
• Bake on the middle oven rack for 8–12 minutes, until the buns are golden brown. Remove from the oven and let cool slightly before serving.