First you combine 4 cups of flour (I use 3 cups of all purpose flour, 1 cup whole wheat flour), the sugar, salt, and yeast in the bowl of stand mixer (or in a large bowl if you would rather knead by hand)

Next, pour in the water and oil. Stir together using a spatula or paddle attachment.

Once combined, switch to the dough hook and keep mixing on low. Slowly add in 1-2 cups more flour (I typically only need 1 more cup). It will come together and become less sticky once enough flour has been added.

Once the flour is stirred in, mix on low for about 7 minutes with the dough hook (or knead for about 10-12 minutes on a lightly floured countertop) until it forms a cohesive smooth ball that is slightly sticky. (See TIP in the notes)

Let rest for 10 minutes

Divide the dough into 16 equal parts. I use a kitchen scale to ensure evenness (it helps to ensure even baking if all the buns are the same size).

Roll the dough pieces into smooth balls and arrange on two lightly greased baking sheets.

Cover and let rise in a warm place (like an oven with a light on and pan of warm water in the bottom) for 1 hour.

After they have risen, remove from the oven and preheat the oven to 400'F.

Meanwhile, mix 1 tsp sugar with 1/4 cup warm water and brush on the tops of the buns. Sprinkle with sesame seeds or poppy seeds, if desired.

Bake for 15-20 minutes, or until tops are golden brown and the buns sound hollow when tapped.