IF USING A STAND OR HAND MIXER*

• If you are using rapid rise/instant yeast, whisk together flour, salt, sugar, and yeast in your large bowl. In a microwave-safe measuring cup, add water and milk. Microwave for 45 seconds, until very warm. Whisk 1 egg in separate bowl. Then follow directions as listed below.
• If you are using active dry yeast, whisk together flour and salt in your large bowl. In a microwave-safe measuring cup, add water and milk. Microwave for 45 seconds, until very warm. Whisk in sugar and yeast, then let stand for 5 minutes, or until yeast is foamy. Whisk 1 egg in separate bowl. Then follow directions as listed below.
• Set your mixer on low, then add in light butter. Mix for about a minute, or until butter is distributed through flour mixture.
• Turn the speed up to medium and slowly add in your wet ingredients, including the whisked egg. "Knead" the dough with your mixer for about 5 minutes, or until dough is slightly elastic.
• Use a spatula to form the dough into a ball. Cover and let rise in a warm place until doubled in size, about 45 minutes-1 hour if using instant yeast or 2 hours if using active dry yeast. You want your dough to double in size.
• Dust a cutting board with 1 tbsp flour. Use the extra tbsp to flour your hands. Scrape the dough onto your cutting board and knead just until the dough is not as sticky.
• Grease two baking sheets lined with parchment paper or silicon linings. Divide dough in half. Make each half into 6 equal portions. Roll each portion around on the cutting board until you make a circle shape (or log shape for hot dog buns). Place six rolls on each baking sheet, with a good amount of room between them.
• Cover both baking sheets with kitchen towels and let buns rise in a warm place for 2 hours.
• Set a large shallow pan or large skillet filled with 2 cups of water on floor of your oven. This will help keep your bread moist. Preheat oven to 400F. Once buns have doubled in size, whisk remaining egg with 1 tbsp of water. Brush tops of buns with egg wash. You could add sesame seeds at this point.
• Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
• *If using a food processor, follow instructions as listed (according to your type of yeast) but pulse butter in, then add in wet ingredients through the feed tube. Blend on low for about 2-3 minutes, or until dough starts to come together a bit.