Homemade Hamburger Buns

I have been trying to make homemade bread products every now and then at home. I found this recipe online HERE and they came out great! (from "Confections of a Foodie Bride")
Ingredients:
2 Tbsp sugar
1 packet yeast
¼ cup warm water (105°-115°)
1 cup warm milk (105°-115°)
1 Tbsp vegetable oil
1 tsp salt
3 to 3 ¾ cups unbleached all-purpose flour (I only needed 3 cups)
1 egg beaten with 1 Tbsp cold water
Sesame seeds for topping

In a bowl of an electric mixer, dissolve the sugar in the warm water. Sprinkle the yeast over the surface and let sit for 10 minutes. If the mixture hasn’t started to get frothy, start over. Add the warm milk, oil, salt and 1 ½ cups of flour to the yeast mixture.

Add an additional cup of flour and then the remaining flour 2 Tbsp at a time, until the dough begins to pull away from the sides of the bowl (I use a Bosch mixer). This particular dough should be quite slack, i.e. very relaxed in order to make soft and tender buns. So you want to add only enough more flour, past the 3 cup point, to make the dough just kneadable, sprinkling in only enough more to keep it from sticking to you or the work surface.

Knead until you have a smooth and elastic dough. Transfer the dough to an oiled bowl. Turn once to coat the entire ball of dough in oil. Cover with a dampened towel and let rise until doubled, about one hour.

Turn the dough out onto a lightly oiled work surface. Working with oiled hands, divide the dough into 9 equal pieces (a bench scraper and kitchen scale come in handy here). Shape each piece into a ball, and flatten into 3 ½-inch disks. For soft-sided buns, place them on a parchment or silpat-lined baking sheet a half-inch apart so they will grow together when they rise. For crisper bun, place them three inches apart. Cover with a towel and let rise until almost doubled, about 45 minutes.

15 minutes before you want to bake the buns, preheat the oven to 400°. Just before baking, brush the tops of the buns lightly with the egg wash and sprinkle with any desired toppings.

Bake for 15-20 minutes. When the buns are done, remove them from the baking sheet to cool on a wire rack. This will prevent the crust from becoming soggy.