• Place all of the ingredients into the bowl of your mixer . Mix until you've form a soft, but not sticky dough.
• Knead the dough for 6 minutes,
• then place it in a greased bowl, cover and let rise for 1 hour or hour and half ; it will almost double in size and look puffy

To shape and finish the rolls:

• After the first rise, deflate the dough and divide it into 10 pieces. You can roll each piece(92g) into a ball, then flatten it to make it ¾-inch thick (this give it a large enough diameter to fit your sandwich on after baking).
• Place the rolls either in a hamburger bun pan or on a lightly greased or parchment-lined baking sheet.
• Cover with greased plastic wrap, and let rise for 25 to 30 minutes, until almost doubled. Brush the tops of the rolls with the beaten egg, and sprinkle with sesame seeds, if using.
• Bake in a preheated 375°F/190.5C oven for 19 minutes, until the tops are a rich golden brown color, and the centers read above 190°F when measured with an instant-read thermometer. Remove the rolls from the oven and cool on a rack for 5 minutes, before removing from the pan and returning to the rack to cool completely.