Pour the milk at 30°C and the water at 30°C in the bowl of a multifunction robot with drummer function and add the yeast to dilute it. Mix to dissolve it well. Make sure that the temperature of milk and water does not exceed 35°C to avoid neutralizing yeast

Pour the flour over the diluted yeast

Add the salt, sugar and half the egg

Knead for 3 minutes with the drummer's hook, taking care to gradually increase the speed

Reduce the speed when the dough becomes homogeneous, then incorporate a third of the amount of butter. When the butter is completely mixed with the dough, add another third and start again until the last third

Continue to knead the dough for 8 minutes, while it becomes smooth and flexible, but not sticky

Then fold the dough to make a ball with a smooth upper side

Then cover the bowl with a cling film and let the dough lift for 2 hours so that it doubles in volume

Degas the dough and transfer it to the work surface

Divide it in 4 balls of the same weight or size

Roll each of them to obtain well -fitting balls. Repeat this operation a second time by following the previous order

Arrange the balls on a baking sheet covered with parchment paper, making sure to space them enough

Press each ball gently, but firmly to flatten it slightly, then cover the baking sheet with a clean cloth

Leave on again for 1 hour 30 minutes

Heat the oven at 200°C

Beat the remaining half of egg with 1 tablespoon of water, then brown the burger breads

Sprinkle with sesame seeds

Put them in the oven for 15 minutes

When the buns have golden and swollen, take them out of the oven and let them cool on the gate.