In a large bowl, combine all the ingredients except the salt. Cover and let rest 3o minutes at room temperature.
Add the salt and knead for 5-7 minutes, until a soft, smooth dough is formed. The dough can be kneaded by hand, stand mixer, or bread machine on the dough cycle. If the dough is sticking too much to the bowl, add flour a teaspoon at a time. It the dough seems dry or stiff, add water a teaspoon at a time. You want the dough to be smooth, elastic, and just slightly sticky. Place into a clean, lightly oiled bowl and allow to rise in a warm place for 3-4 hours, until very puffy. (It may not quite double in bulk.)
Divide into 10 pieces (or 15 for slider-sized buns), shape into balls, and place on parchment lined baking sheet. Cover with heavily greased plastic wrap and allow to rise in a warm place for 3-4 hours, or overnight in the refrigerator, until puffy. Preheat oven to 400 degrees with the rack in the center.
Brush the buns with beaten egg and sprinkle with sesame seeds. Bake about 18 minutes for larger buns, 15 minutes for smaller, until golden brown. (For a higher rise, place an empty, rimmed backing sheet in the oven while it is preheating, and pour in 1 cup of water to create steam when you place the buns inside.)
Remove burger buns to a cooling rack. Allow to cool completely before using for burgers. Best when served the same day they are made.