05Turn risen dough out onto a lightly floured work surface and with lightly floured hands, first gather dough into a ball, then gently pat into a rectangle. With a dough scraper, divide dough into 8 equal pieces (use a kitchen scale for perfectly even buns). Shape each piece into a ball by first tucking edges under then pinching together to seal. Place pinched edge side down on work surface and gently roll with your palm to form a ball. Place 2 to 3 inches apart on prepared baking sheet. Cover loosely with a clean kitchen towel and let rise until buns are puffy and light to the touch, about 1 hour or up to 2 hours if dough is straight from the refrigerator.
06When ready to bake, preheat oven to 400˚F.
07Whisk together remaining egg with 1 tablespoon water and brush over buns with a pastry brush. Bake 15 minutes or until tops are golden brown, rotating sheet halfway through baking time. Transfer buns to a wire rack to cool completely.