In a small bowl (or liquid measuring cup) pour 1/2 a cup of the warm water, 1 tablespoon active dry yeast (1 pkg), and 1/2 teaspoon sugar. Let sit until foamy.
In a large bowl using a whisk (or electric mixer) combine the remaining 1 1/4 cups water, 1/3 cup nonfat dry milk, 2 tablespoons sugar, 3 tablespoons melted unsalted butter. Add 2 cups of unbleached all purpose flour, then beat hard until creamy. Add the yeast mixture.
Continue to add flour, 1/2 a cup at a time until you have a soft, shaggy dough (total flour 4 1/2-5 cups). If you are mixing by hand, switch to a wooden spoon when necessary.
On a lightly floured work surface, knead dough 4-5 minutes. Set in a large greased bowl, turning to coat. Cover with plastic wrap, then let rise until double, about an hour.
Divide dough into 12 pieces and shape. I was in a little bit of a hurry when I was making them so I didn't do the best shaping job. Add a little water to 1 egg, then brush each bun, then sprinkle with sesame seeds. If you have a pastry brush that would be ideal, I don't so I just used a spoon.
Cover with plastic wrap, then let raise about 20 minutes. Bake in a preheated oven at 350 F. for 20-25 minutes.
Cool completely before splitting.
Note: Another alternative if you don't have nonfat dry milk is to just use 1 3/4 cup warm milk.
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