Sourdough Hamburger Buns

Directions

1. Add sourdough starter to a large bowl. Mix in warm water and sugar, stirring until dissolved. Add bread flour, oil, and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms.
2. Flour your hands, and finish mixing dough by hand until all the flour has been absorbed. Cover with a clean, damp kitchen towel and let the dough rest for 30 to 45 minutes.
3. Pull the dough from the bowl, and stretch and fold the dough. Stretch the dough by pulling it up 4 inches then pushing it down the middle. Turn the dough 1/4 until you make a complete circle. Return the dough to the bowl, cover with a damp towel, and let rise at room temperature overnight (or at least 8-10 hours) until double in size.
4. Lightly flour your counter top. Remove the dough from the bowl, gently stretching it into a rectangle, then stretch the dough out as thinly as it will allow. Roll up dough into a log shape. Cover and let rest for 10 minutes.
5. Cut dough in 10-12 equal pieces (depending on the size of bun you prefer). Roll dough into a smooth ball. Place it on an oiled baking sheet, then flatten it slightly with your palm (a bun shape). Cover and let rise for 2 hours, or until dough has doubled in size.
6. Preheat your oven to 425º. In a small bowl, mix egg with 1 tablespoon of water. Brush on egg wash and sprinkle with sesame seeds (if using).
7. Bake hamburger buns in the center of the oven for 8-10 minutes. The top of the burger buns should be golden in color. Let cool at least 10 minutes before cutting in half.