In a mixing bowl or stand mixer, combine water, honey and yeast. Let stand for 5-20 minutes until the mixture forms a little foam on top.

Mix in egg and salt, then slowly add flour while continuing to mix. Once fully combined, knead for 6-8 minutes. By the end, the dough should pull together, but still be quite sticky. This ensures that the buns hold together but have a light fluffy interior.

Cover and let rise until approximately doubled in size. This usually takes about an hour, but time will vary based on climate and temperature.

Once risen, turn dough out onto a well flour surface. Section the dough into eights, then section each piece into three small dough balls for 32 buns.

To shape the buns, take one of the dough balls and dust with some flour, place it flour-side down on the work surface. Fold the edges into the center and pinch together to create dough tension which helps with rising and leaves a smooth ball on top. Place the bun on parchment paper, seam side down and gently press it into a thin disc about ¼ - ½ inch thick and about 3 ½ inches wide. If the dough is too sticky, sprinkle a little extra flour on top before you press them out. Repeat until all of the dough balls have been shaped.

After shaping, brush with a neutral oil and sprinkle with sesame seeds if desired. Let the buns rest for 10-15 minutes then bake in a 375 degree oven for 10 minutes. Remove from the oven and let the buns cool for about 10 minutes. Cut in half and serve with your favorite burger or sandwich.