In a large bowl add all of the bun ingredients. Stir until it forms a shaggy dough.
Turn dough on to the counter and knead for 3-5 minutes or until the surface of the dough is smooth.
Lightly oil the bottom of a large bowl and the surface of the dough ball. Place the dough in the bowl and cover with plastic wrap. Let the dough rise for 1-2 hours or until the dough doubles in size.
Using your fingertips, gently press on the dough to remove the gas.
Divide the dough into 8 equal pieces.
Take one piece of dough and cut 2/3 of it, draw up the edges and pinch it into a parcel. Use a cupped hand and cup the dough ball shaping it into tight a ball. UsiForm the remaining piece into a cylinder. Cut the cylinder in half and attach each piece to the ball so that they oppose each other form a sort of lemon shape.
Gently flatten the shaped dough and place on a parchment-lined baking sheet. Repeat the shaping for the remaining dough pieces.
Cover the buns lightly with plastic wrap and allow to rise in a warm spot for ~45 minutes or until noticeably puffy.
Preheat oven to 350˚F/177˚C.
Gently brush the risen buns with melted butter, then with the egg white mixture. Sprinkle on the sesame seeds.
Bake in a preheated 350˚F/177˚C oven for 15-18 minutes or until golden brown.
Gently brush the buns with more melted butter.