In the bowl of a stand mixer with the dough attachment in place, combine the yeast, water and sugar. Allow to sit for 5 minutes or until the yeast begins to foam.

Add the egg, butter, honey, salt and one cup of the flour.

Start out on low speed and work up to medium while adding small amounts of the flour until all is incorporated. Mix for 8-10 minutes or until a ball of dough is formed and pulls away from the sides of the bowl.

Drizzle the oil over the dough and turn to coat both sides. Cover with plastic wrap and allow to rise in a warm, draft-free place for 1 hour.

Line a baking sheet with parchment paper or a Silpat mat.

Divide dough into 8 equal parts, weighing them to ensure equal sizes. Shape each piece into a ball and roll on a lightly floured board. Flatten the dough balls into a disc shape.

Place each piece onto the baking sheet and cover loosely with plastic wrap. Allow to rise in a warm place for 1 hours.

Preheat oven to 375 degrees F.

In a small bowl, beat the egg and milk together. Gently brush the mixture, very lightly over the top of each bun. Sprinkle the tops with sesame seeds.

Bake 15 to 17 minutes or until golden brown on top. Transfer to a wire rack to cool.

To store in freezer for later use, transfer cooled buns to a zip top bag and seal.