Mix the flour, yeast, and sugar. Stir until well combined. Add the egg and water (add the water gradually, leaving about 2 tablespoons). Mix on speed 1 until the dough is smooth.

Once smooth, add the butter and salt. Continue mixing until the dough is elastic.

Form the dough into a large ball. Let it rest in a bowl covered with a damp cloth until it doubles in size, about 1 hour.

Deflate the dough, flatten it, roll it up, and then cut it into 10 to 15 pieces.

Shape each piece into a ball and smooth it out.

Place them on a baking sheet dusted with flour.

Let them rise for 30 minutes until they expand.

Brush with egg white.

Sprinkle with sesame seeds.

Bake for 20 minutes at 350°F (180°C). Preheat the oven to 350°F (180°C) for 10 minutes. If using a traditional oven, preheat it with medium heat. Once hot, bake until done (avoid low heat to prevent drying out, and high heat to prevent burning). Once baked, brush the tops with butter, let them cool, then wrap in plastic to keep them soft (wait until they cool).

Mine turned out a bit small, haha, but they're perfect for burgers, not too filling or overwhelming.

They were a bit wrinkled. Why? Do you know the reason? I do, haha, because I let the second fermentation go too long. It should have been 30 minutes, but I went over 40. Please understand, I was rushed and confused about what to do first, between makeup and dough, haha.