Using a dough scraper, divide the dough into 8 equal pieces. (* I like to weight the dough ball and then divide that weight by 8, to get a weight for each piece. I then weigh out each piece to that weight, to get 8 exactly equal pieces. My last bake, the individual balls were 101g apiece. Yours may vary somewhat.)
If your dough is still too sticky at this point to form into balls, very lightly dust with a tiny bit of four.
Form each of the 8 dough pieces into balls (* See video above the recipe card on how to do this!). Place balls on parchment lined baking sheet about 2-3 inches apart.
Cover loosely with a clean kitchen towel and let rise until doubled again, 1-2 hours.
Set a large shallow roasting pan of water on the lowest rack of the oven. Preheat oven to 400F, with a rack in center of the oven, as well.
When homemade buns have doubled, beat remaining egg with 1 tablespoon water and brush the buns thoroughly. * Be sure to brush the entire bun, top and sides, right down to the pan, as any areas you miss will be pale-coloured once baked.
If desired, you could sprinkle with sesame or poppy seeds at this point, as well. Bake, turning sheet 180 degrees halfway through baking, until tops are golden brown, about 15 minutes.
Immediately transfer your homemade buns to a rack to cool completely.
