Steam-Baked Hamburger Buns

In the bowl of a stand mixer with the paddle attached, beat the butter on medium speed for 1 minute.

Add the flour, yeast, and salt. Mix on low speed to combine. Add one of the eggs and continue to mix until the dough forms small, pea-sized lumps.

Add 200g (3/4 cup plus 1 1/2 Tbsp) of the milk and the honey. Swap out the paddle for the dough hook. Knead on medium speed until the dough forms a shiny, elastic ball, about 5 minutes.

Transfer the dough to a work surface and form into a ball, tucking loose ends underneath the dough with the sides of your hands.

Add the oil to the mixer bowl, then return the dough to the bowl. Roll to coat it in the oil. Cover the bowl tightly with plastic wrap and let the dough proof at room temperature until doubled in size, about 2 hours.

Transfer dough to a lightly-floured work surface and form into a log shape. For even buns, weigh the dough before portioning and divide the total mass by 8. Portion using a bench scraper, and weigh each portion, adding or removing dough pieces as necessary.

Stretch each portion of dough into a ball, pinching and tucking loose ends underneath. Using the sides of your hands, pull the skin of the dough balls taut until smooth.

Using gentle pressure from your fingertips, press each ball into a 3-inch disc.

Arrange the dough discs on a parchment- or silicone mat-lined baking sheet as shown. Spritz or dab the top of the discs lightly with water to prevent them from drying out. Cover very loosely with plastic wrap and let proof until doubled in size, about 1 hour.

Beat the remaining egg with the remaining 15g (1 Tbsp) milk in a small bowl. Gently brush the egg wash over the top of the buns.

If desired, sprinkle each bun with sesame seeds.

Transfer to the oven and bake until light golden brown, about 12 minutes.

Let the buns cool on a wire rack for 10 minutes. Slice the buns through the middle with a serrated knife, and load up your favorite burger or sandwich! These buns are best eaten the same day they’re baked, but they will keep up to a week in a plastic bag on the counter or in a bread box.