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Combine warm water, yeast, and sugar.
Add dry ingredients and mix until just combined.
Transfer dough to work surface and knead with palms and heels for 8-10 minutes until smooth.
Place dough in greased container and let rise for 30 minutes until tripled in size.
Make egg wash by blending 1 egg with a pinch of salt.
Divide dough into 9 pieces and shape into tight balls.
Flatten each ball to remove air bubbles and shape into 8-inch buns.
Arrange buns on tray, leaving space between them.
Brush with egg wash and score horizontally 20 times with a razor blade.
Let buns proof for 1 hour.
Bake at 450°F (230°C) for 15 minutes, rotating tray halfway through.
Remove from oven and let cool to room temperature.