Mix all the dry ingredients in the bowl of a mixer. Add in the wet ingredients.

Using a mixer, knead about 6 minutes. Let rest for 15 - 20 minutes.

Knead for an aditional 6 minutes to make a smooth, soft dough. The dough should clean the sides of the bowl, but, still pool a bit at the bottom. Depending on the humidity you may need to add up to ¼ cup extra water to get to the right hydration.

You may knead this dough by hand, keep in mind it should still be fairly wet.

Scrape the finished dough out onto a clean work surface and knead a few times to make a ball. You should see some bubbles just under the surface. Place into a clean bowl.

Cover the dough, and let it rise for 1 to 2 hours, or until its doubled in bulk.

Gently deflate the dough, and divide it into 8 pieces. If you have a kitchen scale, you can weigh the dough and divide it evenly, taking pieces back and forth to get the correct weight. Using a pastry scraper if necessary, shape each piece into a round ball; flatten to about 3" across.

Place the shaped buns on a lightly greased or parchment-lined baking sheet. Brush the buns with the reserved beaten egg. Sprinkle the seeds if desired.

Let rise for 30-60 minutes, until noticeably puffy. Meanwhile preheat the oven to 375°.

Bake the buns in a preheated 375°F oven for 15 to 18 minutes. I like to spray the walls of the oven with water just as I put them into the oven. Bake until golden brown.

Remove them from the oven, transfer the buns to a rack and let them cool completely.