Proof the yeast by mixing warm water, yeast, and salt. Let sit until foamy, about 5 minutes.

Mill 235 g hard white wheat berries into fresh flour.

Add one egg, melted butter, and honey to the proofed yeast and mix to combine.

Add the fresh milled flour first, then the all‑purpose flour. Stir until the dough becomes too thick to mix.

Turn the dough onto a floured surface and knead 10 minutes until soft and tacky.

Place the dough in an oiled bowl, cover, and let rise until doubled, 45–60 minutes.

Punch down the dough, weigh it, and divide into 8 equal pieces.

Shape each piece into a tight ball and gently flatten the tops. Place on a parchment‑lined baking sheet.

Let rise again until doubled.

Preheat oven to 375°F. Whisk the remaining egg with the milk.

Brush buns with egg wash, sprinkle with sesame seeds, and bake 15 minutes until golden.

Cool on a rack and enjoy warm.