To the bowl of a stand mixer add the warm water, instant yeast and sugar. Cover and wait for yeast to activate, about 5-8 minutes.

Add the lightly beaten egg, olive oil and salt to the stand mixer.

With the dough hook running, add the flour a cup at a time until the dough pulls away from the sides of the bowl. Pinch off a chunk of dough. It should roll into a ball in your fingers with just a little bit of sticky residue remaining. If it doesn't, add a little bit more flour a few Tablespoons at a time until no more flour is needed. Knead the dough for 8 minutes until soft and tacky. Let the dough rest for 5 minutes to relax the gluten.

Lightly flour a surface and turn the dough out onto your work surface. Tip: If you'd like to let the dough bulk rise, shape the dough into a ball, splash a little oil in a bowl and lightly cover the dough with oil. Cover the dough and let rise until doubled. Then proceed with the recipe as written.

Cut the dough into twelve equal pieces. Shape each piece of dough into a ball. Pull pieces of the dough up into the center, forming a tight ball.

Place the buns on a parchment-lined baking sheet. Put your hand on top of each roll and lightly push down to form a wider burger shape.

Cover the rolls and place them in a warm place to rise for 30 minutes.

Preheat the oven to 425 degrees Fahrenheit.

While the oven preheats, mix together the egg wash: crack the egg and add a splash of water. Lightly brush the egg wash over each bun. Sprinkle with sesame seeds if desired.

Bake the buns for about 15 minutes until golden brown. Allow to cool completely before slicing and enjoying with your burgers.