Homemade Brioche Burger Buns

In a small bowl, add the warm milk, yeast, and tablespoon of sugar and set aside to activate and foam, about 5 minutes.
Once foamy, whisk in the egg and egg yolk.
1 cup (250 g) warm milk, 1 (7 g) packet of active dry yeast , 1 tbsp (12 g) granulated sugar, 1 large egg + 1 egg yolk
In the bowl of a stand mixer, combine the flour, sugar, salt, and yeast mixture (that includes the eggs) and knead for about 10 minutes until completely combined and forms a dough that pulls away from the bowl.
4 cups (480 g) bread flour*, ¼ cup (50 g) granulated sugar, 1½ tsp (9 g) salt
After the first knead, add in the softened butter and knead for an additional 10-15 minutes until the dough is smooth and elastic.
8 tbsp (113 g) unsalted butter
Place the dough ball in an oiled bowl and cover and let rise for an hour.

To form dough balls, first divide the dough into equal portions (I like to weigh them using. scale to get them all the same size). Then, gently roll each portion into a smooth ball by cupping your hands around it and rotating it in a circular motion, ensuring the surface is tight and even.
Place dough balls on a parchment-liked baking sheet, cover loosely with saran wrap or a kitchen towel and let proof for about 45 min or until it's doubled in size.
Half way through the rise, preheat the oven to 375° Fahrenheit
Once risen, brush with egg wash and sprinkle with sesame seeds.
1 egg, saseme seeds
Bake the buns for 15-18 minutes until they're golden brown, the bottoms have a color, and they've plumped up and are round.
Remove from the oven and let them cool before slicing and enjoying.
These buns will stay fresh stored in airtight container or ziploc bag for about 3 days.