Homemade sandwich buns

Ingredients:

Buns

• 3 tsp. instant yeast
• 1 cup of water at room temperature
• 1 cup of milk at room temperature
• 5 cups premium flour (650 g)
• 1.25 tsp salt
• 1.5 tbsp granulated sugar
• 2 tablespoons melted butter

Egg wash

• 1 large egg
• 1 tbsp. water

Preparation:

1. In a bowl or the bowl of a stand mixer, combine the yeast and 1 cup of water. Let the mixture sit for 5 minutes.
2. Add milk, flour, salt, sugar, and melted butter. Knead the dough. Transfer it to a lightly floured work surface and continue kneading by hand or in the bowl of a stand mixer fitted with a dough hook for about 10 minutes. Add more flour as needed to prevent the dough from sticking to your hands, the bowl, or the counter.
3. Grease a large bowl with butter or vegetable oil. Transfer the dough to the bowl and roll it around the sides to coat the surface thoroughly. Cover with plastic wrap and let rise for 1 hour, or until the dough has doubled in size.
4. Line 1 large or 2 small baking sheets with parchment paper. Transfer the dough to a floured work surface and fold it over several times, then let it rest for 5 minutes. Cut the dough into 100g (3.5 oz) portions (you'll have 1.1-1.3 kg of dough in total), making at least 12 servings.
5. Form the dough into firm balls and flatten them slightly with the palm of your hand. Place the balls on a baking sheet. If you have a Kaiser roll stamp, use it. Press firmly onto the tops of the rolls, but be careful not to cut them all the way through.Turn the buns over so the pattern is facing down. Cover the buns with a light kitchen towel and let rise for 45 minutes in a draft-free place.
6. Preheat oven to 200°C.
7. Lightly dust the buns with cornmeal. Carefully turn them over so the pattern is facing up. Beat an egg with 1 tablespoon of water. Brush each bun with it. Sprinkle with raw or toasted sesame seeds, if desired.
8. Bake for 16–20 minutes until golden brown. The internal temperature of the finished buns should reach 90°C.