In a mixing bowl or the bowl of a stand mixer, add 1 1/2 tsp (5g) of active dry yeast and 1/2 cup (118g) of warm milk (100F to 110F) and let it sit for five minutes until the yeast has gotten foamy on top of the water.

To the bowl add 1 Tbs (12 g) granulated sugar, 2 large eggs, 3 1/2 Tbs (47g) oil, 1 cup (240g) sourdough discard, 1 tsp (6g) of fine salt, and 3 1/2 cups (435g) of all-purpose flour.

Mix together the ingredients with the dough hook on a stand mixer or by hand. Once a dough ball has formed, proceed to knead for 8 minutes. If using a stand mixer, I use the medium speed. The dough will be a bit sticky and will cling to the bottom of the bowl, but pull away from the sides of the bowl. You know kneading is complete when the dough is smooth and elastic.

Take out the dough hook and keep the dough in the bowl and cover it with plastic or a kitchen towel. Let the dough rise for 45 to 60 minutes until the dough has doubled in size. The warmer your room, the faster the dough will rise. The cooler, the slower it will rise.

Once the dough has doubled in size, remove it from the bowl using a silicone dough scraper or your hands and place it on a lightly floured surface.

Divide the dough into 12 equal pieces (approximately 76-80g each).

Create a bun out of each dough ball by folding up the sides of the dough ball together, creating surface tension on the underside, then do the same with the opposite sides of the ball so you get a nice taught surface on the underside. *see photo in post above for visual reference

Then, place the dough ball seam side down on your work surface and roll in circular motion continuing to round out the dough ball and maintain nice tension on the top of the bun, pressing it against the countertop.

Place the dough ball on a sheet pan lined with parchment or a silicone mat and repeat rolling each remaining dough ball, placing the dough balls far enough apart from each other to accommodate the rolls continuing to rise and expand. I fill half a sheet pan with six buns.

Cover the buns with plastic wrap or a kitchen towel for a second rise for 30 to 45 minutes until puffed up and when you gently press your finger dusted with a bit of flour into the top, the dough very slowly rises back. If it bounces back fast, then they can proof for a bit longer.

While the rolls are rising, preheat the oven to 350F.

Once your buns are proofed and ready, if you want to add the egg wash, whisk one egg and then brush it lightly across the tops of all of your rolls using a pastry brush. Sprinkle on sesame seeds if you like.

Bake the rolls at 350F for 15 to 20 minutes until golden brown on top. A way to verify that they are done is that an instant-read thermometer reads between 185F and 190F when inserted into the center of a roll.

Allow the rolls to cool for at least 10 minutes before serving.