Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

To make the dough: Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.

Cover the dough and let it rise until it's nearly doubled in bulk, about 1 to 2 hours.

To shape the buns: Gently deflate the dough and divide it into eight pieces (about 100g each); to make smaller or larger buns see 'tips,' below. Shape each piece into a ball.

Flatten each dough ball with the palm of your hand until it's about 3" in diameter.

Place the buns on a lightly greased or parchment-lined baking sheet. Cover and let rise until noticeably puffy, about an hour. Toward the end of the rising time, preheat the oven to 375°F.

To add the butter glaze: Brush the buns with about half of the melted butter. To make seeded buns, brush the egg white/water mixture right over the melted butter; it'll make the seeds adhere. Sprinkle buns with the seeds of your choice.

To bake the buns: Bake the buns for 15 to 18 minutes, until golden. Remove them from the oven and brush with the remaining melted butter; this will give the buns a satiny, buttery crust. If you've made seeded buns, apply the melted butter carefully, to avoid brushing the seeds off the buns.

Cool the buns on a rack before slicing in half, horizontally. Use as a base for burgers (beef or plant-based) or any favorite sandwich filling.

Storage information: Store leftover buns, well-wrapped, at room temperature for several days; freeze for longer storage.