These soft rolls are great all-purpose burger buns.
- 1 (1⁄4-oz.) package active dry yeast
- 1 1⁄3 cups milk, heated to 115°
- 1 1⁄2 tsp. plus 2 tbsp. sugar
- 4 cups flour
- 1 1⁄4 tsp. kosher salt
- 1 egg, lightly beaten
- 4 Tbsp. unsalted butter, cut into 1⁄2" cubes, softened
- Canola oil, for greasing
- 3 tsp. sesame seeds
In the bowl of a mixer fitted with a paddle, stir together yeast, milk, and 1 1⁄2 tsp. sugar; let foam. Stir in remaining sugar, flour, salt, and egg. Mix on low speed until dough forms. Replace paddle with dough hook; add butter; knead on medium-high speed until dough pulls away from sides of bowl, about 8 minutes. Transfer dough to an oiled bowl; cover with plastic wrap. Let rest in a warm place until doubled in size, about 2 hours.
Heat oven to 400°. Divide dough into 12 portions; shape each into a tight ball. Place balls on a parchment paper–lined baking sheet. Lightly brush balls with oil; cover loosely with plastic wrap. Let rise for 1 1⁄2 hours.
Uncover dough and, using a spray bottle filled with water, moisten dough; sprinkle each ball with 1⁄4 tsp. sesame seeds. Bake, rotating once, until golden brown, 18–20 minutes. Let cool.