The Perfect Burger Bun

1 cup warm water + 1 tbs
3 tbs warm milk
2 tsp active dry yeast
2½ tablespoons sugar
1 large egg beaten for dough mixture
1 large egg beaten for brushing the dough
3 cups bread flour
⅓ cup all-purpose flour
1½ teaspoons salt
2 tbs unsalted butter, softened
1½ tsp black sesame seeds
½ tsp coarse salt

In a small bowl, combine water, milk, dry yeast and sugar and let sit for 10 minutes.
In a large stand-mixer bowl, combine the bread flour, all-purpose flour and salt.
Cut in/crumble butter into the flour mixture as if making a pie crust.
Add the yeast mixture and one beaten egg.
Place this bowl on the stand mixer and hook up the dough hook attachment.
Turn on the stand mixer to your ‘kneading’ setting (2 on the KitchenAid stand mixer).
Mix for 10 minutes.
Take out the dough, form it into a ball and add it back in the bowl. Cover with plastic wrap and a blanket for warmth, and let the dough rise for 2 hours. It should double in size.
Remove dough from bowl and divide into 8 equal parts.
Line a baking sheet with parchment paper.
Form each piece of dough into a ball. Place all the balls of dough on the lined baking sheet about 2 to 3 inches apart. Use a second lined baking sheet if required.
Cover baking sheet(s) with a towel and let rise for 2 hours.
Thirty (30) minutes before the dough is done rising, place a large pan with water on the bottom oven rack (this process adds moisture during baking to achieve a perfect crust).
Place the other rack in the middle of the oven and set the oven to 400 ºF.
In a small bowl, combine the second beaten egg with 1 tbs of water.
Brush each uncooked bun with the egg wash.
Sprinkle the sesame seeds and coarse salt evenly over all the buns.
Place the baking sheet in the oven on the middle rack and bake for 15 minutes.
Remove the baking sheets and carefully transfer the buns to a wire cooling rack.
Let the buns cool completely before placing the burger on them.

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