Burger Buns: The Recipe for Tall and Soft Hamburger Buns

Pre-dough: Pour the flour into a bowl and add the warm water with the dissolved yeast. Mix quickly to form a batter, cover with cling film and let rest for an hour.
Check: After an hour, the batter should double in volume, with bubbles on the surface.
Dough: Add the rest of the flour and the sugar to the pre-dough, then add the beaten eggs and milk.
Processing: Knead, preferably with a planetary mixer, until you obtain a smooth dough. Add the soft butter a little at a time and, when everything is absorbed, add the salt.
Leavening: Form a smooth ball and let it rise covered until it triples in volume, about 2-3 hours.
Formation: Transfer the dough to a work surface, divide it into 100-110 g pieces and pirla each piece to form smooth balls.
Decoration: Dip the balls in sesame seeds and place them on a baking sheet lined with parchment paper. Let them rise for another hour.
Cooking: Brush with beaten egg white and bake at 190 °C for 15-18 minutes. Let cool before serving.
Notes
You can customize the buns with various ingredients and flavorings, or replace the milk with vegetable puree for a colorful version!