Sesame Burger Buns

To make this recipe, start by preparing one batch of the Master Bread Dough.

Line two 18x13" rimmed baking sheets with parchment paper. Lightly flour work surface with bread flour and turn Master Dough out onto surface. Using a chef’s knife or bench scraper, divide dough into eight pieces (about 90 g each). Working one at a time, pull edges of portioned dough up and over into center, then turn over, seam side down, onto a less-floured spot (you want the dough to have friction with the surface). Cup your hand around dough and, working your hand in a circular motion, draw dough across surface to create a ball. → Need help shaping? This video from King Arthur Flour will show you how.

Beat 1 large egg in a small bowl until no streaks remain. Pour ¾ cup sesame seeds into a small shallow bowl. Working one at a time, brush egg wash over surface of a dough ball with a pastry brush. Dip coated portion into seeds, rolling around to coat evenly. Place, coated side up, on prepared sheets (4 per sheet). Let rise in a warm, draft-free place until doubled in size, 1½–2 hours. (Dough should spring back slowly when gently poked.)

Preheat oven to 450° and bake rolls until golden brown, 20–25 minutes.

Do ahead: Rolls can be baked 3 days ahead. Store in a paper bag or a bread box at room temperature, or freeze up to 1 month. Thaw before using.