Hamburger buns

Whisk the yeast, half a cup of flour and a cup of very warm water in the bowl of the stand mixer.

Let sit 10 or 15 minutes; it should be foamy like the head of a beer.

Whisk in the egg, melted butter, sugar and salt.

Add the rest of the flour, fit the dough hook and knead on low five or six minutes to a soft, sticky dough.

It should be very soft and tacky, but large amounts should not stay stuck to the fingers; when in doubt go a little too sticky rather than too dry.

Coat the dough lightly with olive oil in the bowl, cover with foil and rise about two hours or until doubled.

Knock the air out on a lightly floured surface and pat it into a rectangle.

Cut eight equal pieces and shape each into a little round mini loaf with a smooth top; even the portions up by pinching dough across.

Pat each out into a round disc about half an inch thick on a lined baking sheet, laid out two-one-two-one-two.

Give a fine dusting of flour, drape plastic over without pressing, and rise at room temperature about an hour.

Preheat the oven to 375 F.

Mix one beaten egg with a tablespoon of milk and brush the surface with an extremely light touch.

Shake on sesame seeds; the wash makes them stick.

Bake at 375 F about 16 minutes.

Cool completely before tearing them apart.