Hamburger Buns From Across The Pond

4 cups white flour (or all-purpose flour)
1/2 cup wholewheat flour
1 T sea salt
2 teaspoons sugar
3 T unsalted butter, diced
1 1/2 active dry yeast
1 2/3 cups tepid milk [variation: 1 cup milk, 2/3 cup water]
1 large egg, beaten
sesame seeds

Glaze:
3 T milk
a good pinch of salt

Mix the flour, salt and sugar and active dry yeast in a large bowl. Add the butter and rub in with the tips of your fingers until the mixture resembles fine crumbs. Make a well in the center.

Pour the egg and milk mixture into the well. Gradually work the flour into the liquid to make a soft, but not sticky dough.

Turn the dough out onto a floured surface and knead for ten minutes.

Return to the bowl, cover with plastic wrap and leave until doubled in size, about 1 hour (could be as long as 2, or more).

Punch down, and leave to rise a second time. (This step can be skipped, but it gives a nicer rise).

Punch down after an hour and shape into rolls.

Shape into rolls, set on a greased baking tray and cover with plastic to rise again.
When doubled brush with the milk and salt mixture, sprinkle with sesame seeds and bake at 400 degrees F for about 15 minutes or until gold brown and firm.

To keep the crusts soft cool on a wire rack covered with a dry cloth.
Can be frozen for one month. Best eaten within 24 hours.

Makes 18 buns