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Combine all dough ingredients except butter in a stand mixer bowl. Mix on low speed for 1-2 minutes until flour is absorbed, then mix on high speed for about 10 minutes until you have a soft, smooth dough close to passing the windowpane test.
Add softened butter and mix well until fully combined and the dough is strong again. Continue mixing by hand if desired.
Mix until the dough is smooth, strong, and shiny. Shape into a ball, cover, and let rise until nearly doubled in size, about 1-2 hours in a warm environment.
Gently divide dough into 8-9 buns (about 90g each). Shape each piece into a ball by cupping hands and pulling the dough toward you to create a smooth, round ball. Place on parchment-lined baking sheet, cover, and let rise in a warm environment until very puffy, about 1 hour or more. Preheat oven to 375°F toward the end of rising.
Paint egg wash on risen buns and sprinkle with coarse sea salt or sesame seeds.
Bake for 18-23 minutes, or until the center of a roll reads 190°F on a thermometer.